Vegan Pumpkin Chili recipe

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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
¼ 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
1 teaspoon salt
½ teaspoon dried Mexican oregano
½ teaspoon ground coriander

Nutrition Info

259.4 calories
carbohydrate: 46.7 g
cholesterol: : -
fat: 4.2 g
fiber: 14 g
protein: 11.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 1515.6 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

Recipe Yield

8 servings

Recipe Note

Easy vegan chili. You can saute the onions, peppers and garlic for a better flavor, but it's not necessary.

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