So smooth and creamy thanks to fall’s favorite ingredient: pumpkin
It’s chili season (insert Jersey fist bump)!
I love this chili because it’s so smooth and creamy thanks to fall’s favorite ingredient: pumpkin. I also love that this isn’t spicy. I don’t like chili that’s so spicy that I have to take a drink in between each bite. This is nice and mild.
I also love that it’s meat less. While I love my bacon, I feel really good about having at least 1-2 meals a week that are meat free to give our systems a break. Not to mention, I hate handling meat, and it saves on the moolah. #Winning.
It’s also absolutely delicious with cornbread. In fact, my husband likes to walk on the wild side and put it directly into his chili. I’ve got a KILLER top 8 free cornbread recipe coming on Monday, so stay tuned!
Slow Cooker Pumpkin Black Bean Chili (Vegan, Top 8 Free)
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cups vegetable broth (or chicken broth works great, too–if you’re not going for vegan)
2 cans (15-ounce each) black beans, rinsed and drained
1 can (15-ounce) pumpkin puree
1 can (14-1/2 ounce) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
In a large 12-inch skillet, heat the oil until hot and rippling over medium or medium-high heat. Add the onion and yellow pepper to the skillet and saute until barely tender, 1-2 minutes. Add the garlic and cook one minute longer. Transfer the mixture to the slow cooker. Stir in the remaining ingredients to the slow cooker. Cover and cook on low for 5 hours.
*Note: If you’re in a hurry, I’ve made this all on the stove top. Instead of dumping it into a slow cooker, simmer for at least a half of an hour to give the flavors time to meld.*