Vegan Pumpkin Chili
This vegan pumpkin chili is everything that you want for the fall! One of the easiest vegan crockpot chili recipes that you will taste! Top 8 Allergen Free and Oil Free!
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 people
Calories: 233kcal
- 2 lbs fresh pumpkin, peeled, sliced and cubed (1 small sugar pumpkin)
- 1 green pepper, diced
- 1 sweet onion, diced
- 6 cloves garlic, minced
- 1 15oz can pinto beans
- 1 15oz can chickpeas
- 1 15oz kidney beans
- 1 15oz can of fire roasted tomatoes
- 2 cups vegetable stock
- 2 tablespoon chili powder
- ½ tablespoon cacao powder
- 2 teaspoon ground cumin
- 1 tsp smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper, optional
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- salt and pepper to taste
Chop all the vegetables.
Put everything into a crockpot.
Stir to combine and then put the lid on top.
Cook on low for 3-4 hours.
Serve with any optional toppings.
Any leftovers can be stored In the fridge or freezer.
*This post is Top 8 Allergen Free
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1.5cup | Calories: 233kcal | Carbohydrates: 45g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 648mg | Potassium: 966mg | Fiber: 11g | Sugar: 8g | Vitamin A: 10824IU | Vitamin C: 27mg | Calcium: 128mg | Iron: 5mg