It’s finally feeling like fall here in DC. With the transition to cooler weather comes my transition to cooking more meals in our crockpot. Something about crockpot cooking just feels so warm and cozy, plus I love the way my house smells like delicious food for hours as all the ingredients heat up.
Here’s a crockpot recipe I’ve been loving this month, which happens to combine my love of crockpot cooking and my love of all things pumpkin:
I’m a big fan of dump-and-go crockpot recipes. This particular recipe involves a tiny bit more prep (you have to chop the onion and sweet potatoes and brown the ground meat), but otherwise it’s quite easy.
Here’s a picture of mine all plated up:
I like to stir a little bit of sour cream into this chili after I’ve dished it out. Not only does it add a nice creaminess to the chili, but it helps cool it down a bit when it’s still piping hot from the crockpot. I’ve also been experimenting with adding some red kidney beans into the mix…for some reason chili is just not complete for me without beans.
This recipe does make quite a bit of food for two people, so plan to have a lot of leftovers for lunch/dinner later in the week.