chili

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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