I could further solidify my basic status by making another pumpkin dessert, but instead I decided it was time to highlight all the health benefits of pumpkin (imagine that!)
Did you know…
- One cup of pure pumpkin has only 49 calories and has three grams of fiber (talk about bang for your buck)
- A cup of pumpkin has more potassium than a banana (perfect for a post-workout snack!)
- Pumpkin is full of vitamin C, so it can help ward of that winter cold we all know is coming for us
- Pumpkins contain the antioxidant beta-carotene, which may play a role in cancer prevention. So, eat up!
I’ve made this chili twice already and I have to say, humbly, of course, that it’s pretty killer.
Not only is it vegan and gluten-free, it’s basically impossible to screw up, pretty darn cheap, and the perfect cozy dish to enjoy during these early days of fall.
Vegan Pumpkin Chili
- 28 oz can pumpkin
- 15 oz can black beans
- 15 oz can cannelini beans
- 15 oz can kidney beans
- 15 oz can tomato sauce
- 28 oz can diced tomatoes
- 2 bell peppers, chopped
- 1 medium white onion, chopped
- 3/4 tsp pumpkin pie spice
- 3/4 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp red pepper flakes
- 2 tblsp cumin
Combine all the ingredients in a slow cooker and leave on High for four hours. Season with salt to taste (important!)
Optional: serve over whole wheat pasta and top with cheddar cheese or Greek yogurt. It’ll win over even the meatiest of eaters in your home (see below for photographic evidence).
That’s my dad, born and raised in the UP of Michigan, eating vegan pumpkin chili. Never thought I’d see the day.
- Do you like using pumpkin in savory dishes?
- Have you had a chance to break out the crockpot yet? If so, what for?