This Vegan Pumpkin Chili is warm, comforting and needs only 10 minutes of prep then right into the slow cooker! It results in a thick, filling and delicious chili!
14ozdiced tomatoes or can of fire roasted tomatoes
1 15ouncecan pumpkin puree
1/4cupchopped red bell pepper
1/4cupchopped green bell pepper
1shredded carrot
1/2onionchopped
2clovesgarlicchopped
1/2small chili pepper
1tablespoonchili powder
1/4teaspooncayenne pepper
1 1/2teaspoonssea salt
1teaspoonground black pepper
1teaspoonground cumin
1teaspoonoregano
Instructions
Turn your slow cooker to warm. Add in the broth, quinoa, black beans, tomatoes and pumpkin puree to the slow cooker. Stir to combine.
Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the ingredients and seasonings and stir a few times to combine.
Set the slow cooker to high for 2 ½ to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like your chili thick but with more liquid, do the 2 ½ on high, and 5 on low. If you like it thicker with just a little bit it liquid, go with the higher number for each option.
Remove chili and stir to combine. Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sour cream and parsley. Enjoy!
Notes
For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.