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:
β 1/4 large yellow onion, diced
β 4 garlic cloves, minced
β 1 tsp coconut sugar (or granulated sugar)
β Β½ medium green pepper, chopped
β Β½ medium zucchini, chopped
β 1 carrot, chopped
β 2 stalks celery, chopped
β 1 can black beans (15oz), rinsed and drained
β 1 can pinto beans (15oz), rinsed and drained
β Β½ cup quinoa (rinsed in a fine mesh sieve under cold water)
β 1 can diced fire-roasted tomatoes (15oz)
β 1 can pumpkin puree (15oz)
β 2 TBL chili powder
β 2 tsp pumpkin pie spice
β 1 TBL maple syrup
β 1 Β½ tsp salt
β 3 cups vegetable broth
β freshly cracked black pepper (to taste)
β optional: Β½ head of kale, chopped and de-stemmed
β 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.