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Vegan Pumpkin Chili
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Prep Time:
20 minutes
Cook Time:
480 minutes
Total Time:
500 minutes
Satisfying vegan chili with pumpkin, bell peppers, 3 beans, and chipotle, effortlessly slow-cooked.
Ingredients:
  • 2 cups vegetable broth
  • 1 (16 ounce) can kidney beans
  • 1 (15 ounce) can pumpkin puree
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can garbanzo beans
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 3 red bell peppers, diced
  • 1 onion, diced
  • 1 (8 ounce) can tomato sauce
  • 1 (5 ounce) bag baby spinach
  • 1 (4 ounce) can diced green chile peppers
  • 1 (2.25 ounce) can sliced black olives
  • 0.25 cup orange juice
  • 5 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon dark cocoa powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle powder
  • 0.5 teaspoon dried Mexican oregano
  • 0.5 teaspoon ground coriander
Instructions:
  • Add all the ingredients to a slow cooker for a delicious and flavorful soup: 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.
  • Simmer on Low, stirring occasionally, to meld flavors for 8 hours.

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