Slow Cooker Vegetarian Pumpkin Chili

📝Shopping list

To make this incredible slow cooker pumpkin chili, you will need:

• pinto beans - canned, rinsed and drained
• black beans - canned, rinsed and drained
• kidney beans - canned, rinsed and drained
• pumpkin puree - canned or homemade
• corn - canned, drained
• diced tomatoes - canned with all liquid
• onion - diced
• tomato paste 
• green bell pepper - diced
• chili seasoning - homemade recipe below
• ground cinnamon
• salt - or more to taste
• ground black pepper  - or may need more to taste

💜Why You Will Love This Recipe

This hearty vegan pumpkin chili recipe will be loved by the whole family!  It's a super easy, dump-and-go recipe that has a different yet amazingly delicious flavor and creamy texture.  It is the perfect meatless chili made from pantry staples

🔪Instructions

This great recipe involves just a few simple steps:

Preparing Your Slow Cooker

Prepare your slow cooker by coating it with a non-stick agent.  Any nonstick cooking spray or oil will work. Olive oil and avocado oil are my go-to coatings. 

 NOTE: some slow cooker inserts come with a nonstick surface.  Use of a non-stick agent is still suggested. However, oil is sometimes recommended rather than spray to protect the longevity of the non-stick surface.  Check your slow cooker's manual if you have any concerns. 

Alternatively, you can choose to use a slow cooker liner.  

Cooking

• 🎃 Add all ingredients to your greased slow cooker
• 🎃 Stir to fully combine
• 🎃 Once cooked, add your favorite chili garnishes and enjoy!  

🍽Serving suggestions

This easy pumpkin chili is special enough for everything from Thanksgiving to game day to a Halloween party!  It is the perfect fall season slow cooker meal.  Some favorite garnishes include:

• sliced jalapenos
• sour cream
• chopped fresh cilantro
• sliced green onions
• shredded cheddar cheese
• shredded pepper Jack cheese

Some favorites to serve it with are:

• a crisp garden salad
• tortilla chips
• rice
• corn spoonbread 
• Mexican quinoa

🔁Substitutions

• This vegetarian chili recipe is super creamy. While it contains a full can of creamy pumpkin puree, it does not have a super strong pumpkin flavor.  To make the pumpkin flavor a little more pronounced, skip the tomato sauce.  Just note that this will cut back on some of the creaminess as well.  
• To change things up a bit, try varying the beans.  Garbanzo beans, white beans, and cannellini beans are all great options
• Are you a meat eater?  Toss in a pound of browned ground beef or turkey! 
• To dial up the heat, add in some hot sauce and extra chili powder

Storing

Store leftover chili in an airtight container or zipper top bag. It will last 3-4 days in the refrigerator or 4-6 months when frozen. Defrost frozen chili overnight in the refrigerator prior to gently reheating.  

😉Hints & hacks

1. This hearty chili is a terrific recipe for busy nights. It can stay on the warm setting in your slow cooker.  Perfect for when your people will be eating at different times.
2. This savory pumpkin recipe is intentionally mild. To make it hotter, add diced jalapenos in with all other ingredients before cooking.
3. Hate cutting veggies? Green peppers are available pre-cut in the market. They are often in the fresh vegetable section but are more economical purchased in the frozen vegetable section.
4. I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price. 
5. In the market for a new slow cooker? I love mine!
6. Always double check to make sure your slow cooker is on and plugged in!!! Coming home to a cold slow cooker is the worst! 🙄