Vegan Pumpkin Chili

This hearty vegan chili made with pumpkin, red bell peppers, 3 kinds of beans, and chipotle powder comes together easily in a slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 259 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• ¼ cup orange juice
• 1 tablespoon brown sugar
• 1 (15 ounce) can pumpkin puree
• 1 (8 ounce) can tomato sauce
• 1 onion, diced
• 1 tablespoon tomato paste
• 5 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 cups vegetable broth
• 1 (4 ounce) can diced green chile peppers
• 1 (15 ounce) can black beans
• ½ teaspoon ground coriander
• 1 (2.25 ounce) can sliced black olives
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (5 ounce) bag baby spinach
• ½ teaspoon dried Mexican oregano
• 3 red bell peppers, diced
• 1 (16 ounce) can kidney beans
• 1 tablespoon dark cocoa powder
• 2 teaspoons chipotle powder

Recipe Instructions

Step 1

Combine vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, orange juice, garlic, vegetable oil, tomato paste, cocoa powder, brown sugar, cumin, chipotle powder, salt, Mexican oregano, and coriander in a slow cooker.

Step 2

Cook on Low, stirring occasionally, until flavors combine, about 8 hours.