Buffalo Pumpkin Chili

This is perfect on a cold spring (or any season) day.  All the flavors blend so well, despite how it sounds :)  I usually add whatever I have on hand, but I'll just post how I made it this time.  This can be made stove top, or in the crock pot.  I like to keep mine simmering all day in the crock pot so we can eat it whenever we get home.

INGREDIENTS

2 lbs ground buffalo
1 Qt Vegetable Juice
28 oz Can fire roasted diced tomatoes
1 large yellow onion - chopped
1 large portobello mushroom - chopped
1 large green pepper - chopped

1 yellow squash chopped

1 red apple chopped

1 sweet potato chopped
15 oz canned pumpkin
2.25 oz canned sliced olives

2 cloves garlic minced
1 TBS pumpkin pie spice
1 TBS hot sauce
1 TBS chili powder
1/4 tsp smoked paprika
1/8 tsp cayenne pepper

DIRECTIONS

-Brown the buffalo in a large pan.  Season with salt 7 pepper

- put all ingredients in crockpot, cook on low 6-8 hours

- if cooking stove top, after you brown the meat, add the onion and mushroom and simmer for 5 minutes.  then add all ingredients and cook for 1 hour on medium heat.