Chipotle Pumpkin & Pork Chili

It’s football season AND it is pumpkin season! I took the best things about the beginning of Fall and created a simple game day chili fusing lean protein, smoky chipotle and sweet pumpkin.

It’s a comfort food trifecta!

I went with pork loin because it was a leaner option that was still shredable. You can swap for pork shoulder, pork butt, chicken breasts or even beef brisket. This is basically a “dump” recipe which means less time prepping and cooking and more time living your life (or watching Sunday football).

This recipe makes 6 very generous servings with 49g of protein each! If you aren’t sharing, go ahead and freeze some leftover servings for your meal prep.

Instructions

1. Add your meat to the bottom of the crockpot.
2. Drizzle honey on top, followed by all the spices up through the bay leaves.
3. Add the chicken stock, apple cider vinegar, coconut aminos, tomatoes, tomato paste, pumpkin and black beans and stir to mix.
4. Cook on low for 8-9 hours.
5. Remove the bay leaves if you can find them!
6. Remove the meat and shred with a fork.
7. Return to the crockpot and stir into the mix to combine.
8. If for some reason your chili seems to thick you can add more chicken stock at this time.
9. Serve with cheese, sour cream or greek yogurt, cilantro and pepitas for a little crunch.