Hash with Falafel
◷ 1 hr
Main CourseReader rated
Plant-Based Pumpkin Chili
This cozy chili combines the hearty flavors of pumpkin and beans for a comforting, plant-based meal perfect for chilly evenings. It's easy to make and packed with wholesome ingredients that will warm you up from the inside out.
◷8 hr 20 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Combine Ingredients in Slow Cooker
Start by adding the vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, and garlic to your slow cooker. Pour in the orange juice and drizzle the vegetable oil over everything. Then, stir in the tomato paste, cocoa powder, brown sugar, and all the spices—cumin, chipotle powder, salt, Mexican oregano, and coriander. Give everything a good mix to combine all the flavors. Cover and cook on low for about 8 hours, stirring once or twice if you remember. By the end, the chili will be rich, hearty, and ready to enjoy!
Why You’ll Love This Recipe
This dish is hearty, full of flavor, and perfect for cooler days. It’s packed with plant-based protein and fiber, making it both nutritious and satisfying. Plus, it’s easy to customize with your favorite veggies and spices.
Serving Suggestions
Serve with warm cornbread or over a bed of brown rice for a complete meal. Garnish with fresh cilantro, avocado slices, or a dollop of dairy-free yogurt to add creaminess and brightness.
Storage Tips
Let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove, adding a splash of water if needed.
