Freezer Meal – Black Bean and Pumpkin Chili

You know how you take a thing you love {chili} and add just one little ingredient {pumpkin} and it changes everything. Well that just happened. This black bean and pumpkin chili is AH-Mazing. It’s really seasonal {pumpkins are all the rage this month!} and perfect for those cold fall nights. Plus, as a freezer meal, it’s really quick to prepare and serve.

Ingredients

2 medium onions, chopped
2 medium sweet yellow peppers, chopped {How to freeze peppers}
2 tablespoons olive oil
4 garlic cloves, minced
4 cups chicken broth
4 {15 oz} cans black beans, rinsed and drained
3 lbs ground beef, cooked and drained {I used Zaycon Beef}
2 {15 oz} cans pumpkin puree {How to make pumpkin puree}
2 {14.5 oz} cans diced tomatoes, undrained
4 teaspoons dried parsley flakes
4 teaspoons chili powder
3 teaspoons dried oregano
3 teaspoons ground cumin
1 teaspoon salt

Directions
In a large skillet, saute the onion and yellow pepper in the olive oil for about 2 minutes or until tender. Add the garlic and cook for an additional minute. Transfer the mixture to a large slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 5 hours or high for 3.

To freeze, let chili cool completely and then divide and transfer to freezer bags {check out how I freeze my sauces and soups} or storage containers. When ready to serve, remove bag from freezer and thaw. Heat on stovetop or microwave until heated through. Enjoy.

Looking for more easy freezer meals? Check out my Freezer Meals recipe index. My favorite Crock Pot – Crock-Pot Cook’ N Carry 6-Quart Portable Slow Cooker My Favorite Slow Cooker Cookbook – Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!