Slow Cooker Vegan Pumpkin Chili
Craving a hearty and delicious fall dish? Look no further than this flavorful slow cooker vegan pumpkin chili! It's perfect for a cozy night in, and is so easy to make. The combination of pumpkin, beans, and chili spices creates a hearty and satisfying dish that is sure to warm and fill you up.
Equipment
- 1 Slow cooker
Ingredients
- 1 - 15 ounce can of kidney beans, drained
- 1 - 15 ounce can of pinto beans, drained
- 1 - 15 ounce can of black beans, drained
- 1 - 15 ounce can of pumpkin puree
- 2 - 15 ounce cans of diced tomatoes, or 1 large 28 ounce can
- 3 large carrots, diced
- 1 bell pepper (green, red, or yellow), chopped
- 1 medium to large onion, chopped
- 4-5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 teaspoons oregano
- 1 ½ teaspoons cinnamon
- 1 teaspoon cumin
- ½ teaspoon nutmeg
- ½ teaspoons allspice
- ¼ teaspoon black pepper
- Salt, to taste, add at the end
Optional Toppings for Serving:
- Sliced avocado
- Crushed tortilla chips
- Chopped fresh cilantro
- Non-dairy cheese shreds
- Non-dairy sour cream
Instructions
- Add all ingredients beside salt to the slow cooker and stir to combine. Add lid to slow cooker and cook on low for 5-6 hours.
- Season to taste if/as needed with salt and additional pepper.
- Serve and enjoy with with desired toppings!