Vegan Pumpkin Chili 2


I am super excited to share this Vegan Pumpkin Chili recipe! I was asked in early October to create a healthy recipe to be featured in The Ann‘s November issue and I immediately knew I wanted it to involve pumpkin and be a fall favorite. After brainstorming a few ideas I knew a crock-pot chili recipe was the way to go. First of all, crock-pots are quite magical as they are super easy and convenient to use. I love the ability to “set it and forget it” then hours later coming home to a delicious, flavorful meal. Second, fall is prime time for curling up with a big bowl of chili on cold nights. Third, it’s football season and chili is a tailgate food favorite. Last but not least, this recipe is jam-packed with protein, fiber, and antioxidants.

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This pumpkin chili is delicious fresh out of the crock-pot, but it is even better a day or two later, so plan to save some for leftovers! Pumpkin chili can also be served over half a baked potato or for a lower carbohydrate option, spaghetti squash.

 

Ingredients:

1 – 15 ounce can of kidney beans, drained and rinsed

1 – 15 ounce can of pinto beans, drained and rinsed

1 – 15 ounce can of black beans, drained and rinsed

1 – 15 ounce can of pumpkin puree

2 – 15 ounce cans of diced tomatoes. Watching sodium? Use no salt added or a lower sodium option for one or both cans.

2 tablespoons tomato paste

1 bell pepper (green, red, or yellow), chopped

1 medium onion (or ½ large onion), chopped

3 large carrots, diced

4-5 garlic cloves, minced

¼ teaspoons allspice

2 tablespoons brown sugar

2 tablespoons chili powder

1 ½ teaspoons cinnamon

1 teaspoon cumin

½ teaspoon nutmeg

2 teaspoons oregano

Fresh ground black pepper to taste (~1/4-1/2 teaspoon)

 

Directions: Prepare all ingredients.

  1. Drain & rinse beans
  2. Chop/dice all veggies and mince garlic
  3. Measure out spices

 

Cook: Combine all ingredients in slow cooker, cook on low for at least 4-5 hours. This recipe has been cooked on low for 9 hours and still turned out perfect, though suggest stirring around 7 hours into cooking.

 

Enjoy: Season to taste with salt and pepper. Try topping with chopped green onions, chives, cilantro, or sliced avocado.

 

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This vegan pumpkin chili is the perfect meal when the weather gets cold, serves large crowds easily, is easy to make, perfect for game days cold nights. But don’t just take my word for it, make it yourself & let me know what you think!

 


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