Pork & Pumpkin Chili
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Pork & Pumpkin Chili

Prep: 35 minutes
Slow Cook: 5 hours 15 minutes • Serves: 16

2 tablespoons olive oil
1 bone-in pork butt (about 4-1/2 pounds)
2 medium orange bell peppers, chopped
1 large white onion, chopped
2 tablespoons chili powder
2 tablespoons pumpkin pie spice
1 tablespoon garlic powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
2 cans (14.5 ounces each) no salt added diced tomatoes
1 can (15 ounces) 100% pure pumpkin
3 cans (15.5 ounces each) black beans, drained and rinsed
1 cup roasted unsalted pepitas
Plain nonfat Greek yogurt for serving (optional)

1. In large skillet, heat oil over medium-high heat. Add pork and reduce heat to medium; cook 10 minutes, turning once. Transfer pork to plate; discard all but 2 tablespoons drippings in skillet.

2. In same skillet, cook bell peppers, onion, chili powder, pumpkin pie spice, garlic powder, salt and black pepper over medium heat 5 minutes or until vegetables are almost tender, stirring occasionally. Transfer bell pepper mixture to 6- to 8-quart slow cooker; stir in tomatoes with their juice, pumpkin and 2 cups water. Add pork; cover and cook on high 5 hours or until pork easily pulls away from bone.

3. Transfer pork to large bowl; remove and discard bone and large pieces of fat. With 2 forks, shred pork. Add pork and beans to slow cooker; cover and cook 15 minutes. Makes about 16 cups.

4. Serve chili topped with pepitas and yogurt, if desired.

Approximate nutritional values per serving (1 cup):
375 Calories, 19g Fat (6g Saturated), 69mg Cholesterol,
381mg Sodium, 22g Carbohydrates, 7g Fiber, 26g Protein