Crockpot Black Bean Pumpkin Chili

It's a rainy day in DC and I've been eating this chili for a few days so I thought it would be a good time to share this recipe with all of you! I made it on Monday morning before heading to work and threw everything in the crockpot and came home about 9 hours later to this perfect fall flavored dinner! This recipe was adapted from the Kitchen Treaty. It is a veggie dish, but feel free to add ground turkey or ground chicken to add some extra protein! I might try that next time...

Ingredients:
·       3 15-ounce cans of black beans (drained)
·       1 15-ounce can of pumpkin 
·       2 14.5-ounce cans of diced tomatoes (get the chili seasoned kind for an extra kick!)
·       1 medium onion (diced) 
·       2 red or yellow bell peppers (diced) 
·       1 or 2 tablespoons of chili powder (depending on how spicy you like things!) 
·       1 teaspoon of cinnamon 
·       1 teaspoon of cumin
·       1/4 teaspoon of nutmeg 
·       1/2 teaspoon of salt 
·       1/2 teaspoon of pepper 

(EASY!) Directions:
1.    Add ingredients to your crockpot and stir them up 
2.    Cook on low for 8-10 hours 
3.    Add toppings of your choice. I added some plain greek yogurt on top of mine in place of sour cream and some sliced avocado as well. My husband added some shredded cheddar cheese to his!
4.    Serve and enjoy! You will have lots of leftovers to bring to lunch :)