Vegan Pumpkin Chili

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.

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Vegan Pumpkin Chili

Ingredients

  • 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).

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That’s my dad, born and raised in the UP of Michigan, eating vegan pumpkin chili. Never thought I’d see the day.

Questions:

  • Do you like using pumpkin in savory dishes?
  • Have you had a chance to break out the crockpot yet? If so, what for?
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34 comments

  1. I use my crockpot every week to make soup! And now we are coming into fall/ winter I know I will probably use it more often.
    I use pumpkin for savoury more than sweet. But don’t use it as often as I would like as tinned pumpkin is quite pricey here. Actual whole pumpkins are only around here at Halloween and they are special carving ones that have next to no flesh! Boo! But I can hunt out some awesome squashes which I use the same way as pumpkin and they taste delicious too! 🙂

  2. I’m convinced the crockpot has special powers and anything you put in it will turn out delicious. It’s so hard to screw stuff up in it! Now give me a stove top and I can screw up all kinds of things!

  3. I am ALL about using the crock pot for chili. With my work/commute schedule, it’s actually really the only thing that works well for me in a crock pot on weekdays (why do 4 hour crock pot recipes exist?? What kind of person other than a stay-at-home mom has the ability to put dinner in the crock pot at like 2 p.m.? Isn’t that what the crock pot is for — throwing everything in and letting it do the cooking for you while you’re at work? So much frustration…haha). I haven’t made any yet, but soon! Once it gets a little colder there will certainly be chili in my apartment 🙂

    1. Aaaaaaand now it’s chilly enough for chili 🙂 Chicago was nuts today! So crisp. I loved it. Also, so true about those four-hour recipes. When will the world invent a crockpot that will automatically warm when it’s done cooking, so you can turn it on at 8am and come home at 6pm to a perfectly cooked meal 🙂 one day…

  4. I love getting meat-lovers to eat veg based meals… it feels like a small victory every time!

    I’ve caught the pumpkin bug and actually just made pumpkin pancakes this morning. I have a feeling I’ll make them about 27 more times before fall is over!

  5. YUM!! What a healthy, fun way to add pumpkin to our diets!! I just love how everything is pumpkin flavored this time of year!! Isn’t it the best?!!!

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