Slow Cooker Vegetarian Pumpkin Chili
Slow Cooker Vegetarian Pumpkin Chili is a hearty and comforting vegan chili packed with flavor and nutrients. Made with pumpkin, beans, and a variety of spices, this chili is perfect for chilly days.
Servings: 6 servings
Calories: 513kcal
Equipment
- Knife and cutting board
Ingredients
- 15 oz can pinto beans rinsed and drained
- 15 oz can black beans rinsed and drained
- 15 oz can kidney beans rinsed and drained
- 15 oz pumpkin puree
- 15 oz can corn drained
- 2 14.5 oz cans diced tomatoes with all liquid
- 1 small onion diced
- 6 oz can tomato paste
- 1 green bell pepper diced
- ¼ cup chili seasoning see below for homemade recipe
- 1 teaspoon ground cinnamon
- 1 teaspoon salt may need more to taste
- ½ teaspoon ground black pepper may need more to taste
Chili seasoning (if you want to make your own). Mix in it's own bowl, this will make more than you need for this recipe.
- 4 tablespoon hatch chili powder
- 1½ tablespoon cumin
- 1½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried cilantro
Instructions
- To a greased slow cooker, add 15 oz can pinto beans, 15 oz can black beans, 15 oz can kidney beans, 15 oz can corn, 2 14.5 oz cans diced tomatoes, 1 small onion, 6 oz can tomato paste, 1 green bell pepper, ¼ cup chili seasoning, 1 teaspoon ground cinnamon, 1 teaspoon salt, and½ teaspoon ground black pepper
- Stir to combine
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- serve with favorite chili garnishes and enjoy!
Video
Notes
See above for serving and storing suggestions.
Can be made with 1 lb ground turkey for a non-vegan version.
Nutrition
Calories: 513kcal | Carbohydrates: 103g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1738mg | Potassium: 2868mg | Fiber: 29g | Sugar: 26g | Vitamin A: 5131IU | Vitamin C: 69mg | Calcium: 151mg | Iron: 11mg
