Pumpkin Chili (Crock Pot)

Prep Time: 15 mins
Cook Time: 4 hours
Servings: Around 6
Recipe type: dinner, stew, chili
Keywords: crock pot, slow cooker, vegan, vegetarian, stew, gluten free
Author: Kat Coolahan

Ingredients:

☆ 1/4 large yellow onion, diced
☆ 4 garlic cloves, minced
☆ 1 tsp coconut sugar (or granulated sugar)
☆ ½ medium green pepper, chopped
☆ ½ medium zucchini, chopped
☆ 1 carrot, chopped
☆ 2 stalks celery, chopped
☆ 1 can black beans (15oz), rinsed and drained
☆ 1 can pinto beans (15oz), rinsed and drained
☆ ½ cup quinoa (rinsed in a fine mesh sieve under cold water)
☆ 1 can diced fire-roasted tomatoes (15oz)
☆ 1 can pumpkin puree (15oz)
☆ 2 TBL chili powder
☆ 2 tsp pumpkin pie spice
☆ 1 TBL maple syrup
☆ 1 ½ tsp salt
☆ 3 cups vegetable broth
☆ freshly cracked black pepper (to taste)
☆ optional: ½ head of kale, chopped and de-stemmed
☆ optional: pumpkin seeds and vegan sour cream or unsweetened coconut yogurt (for serving)

Directions:

1. Sautee onion and garlic with coconut sugar in a pan over medium heat until they start to brown/caramelize (5-10 mins). You may also omit the sugar and skip this step if you wish, instead adding uncooked onion and garlic to the crock pot with the rest of the ingredients.
2. Add remaining ingredients to your crock pot (except kale if using), stirring well to combine. Cook covered on high for 4 hours (or low for 8 hours), stirring occasionally. If using kale, stir in the before the last hour of cooking time.
3. Serve chili over rice with (optional) pumpkin seeds and sour cream to top.

Crock Pot Lentil Orzo Stew

Prep Time: 12 mins
Cook Time: 3 hours
Servings: Around 6
Recipe type: dinner, stew, soup, side dish
Keywords: crock pot, slow cooker, vegan, lentil, orzo, stew, chickpea,  
Author: Kat Coolahan, recipe adapted from Veggie Inspired

Ingredients:

☆ 1 leek cleaned, diced, sautéed
☆ 2 celery stalks, diced
☆ 1 carrot, diced
☆ 2 cups chopped fresh or frozen broccoli (optional)
☆ 1 cup dried red lentils
☆ 1 can chickpeas (15oz), rinsed and drained (or 2 cups cooked dry chickpeas)
☆ 2 cans diced fire-roasted tomatoes (15oz)
☆ 4 cups vegetable broth (more if needed)
☆ 2 tsp smoked paprika
☆ 1 tsp dried thyme
☆ ½ tsp cumin
☆ ½ tsp herbs de Provence
☆ ½ tsp tarragon
☆ ¼ tsp dried sage
☆ ½ tsp crushed red pepper (optional)
☆ 1 tsp salt & 3 dashes of pepper (or to taste)
☆ ¾ cup orzo
☆ 1 bunch of kale de-stemmed and chopped (roughly 3 cups chopped) can also sub baby spinach

Directions:

1.     Dice leeks, celery, and carrot and sauté over medium heat until softened (around 5 mins)
2.     Add the diced vegetables to the crock pot, along with all other ingredients EXCEPT the orzo and kale (or spinach). Add more vegetable broth (or water) if needed to bring the liquid level to cover all ingredients.
3.     Cook on high for 2.5-3 hours or until the lentils are soft and able to be crushed with a spoon
4.     Add the orzo and chopped kale (or spinach), stir, and cook another 30 minutes or until the orzo is tender
5.     Can serve either as a soup/stew (with optional bread to accompany) or over a bed of fresh greens
6.     Optional toppings: sprinkle top with coconut manna and hemp seeds