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Why This Recipe Is So Tasty
Hearty, flavorful, and packed with nutritious ingredients. It combines the natural sweetness of pumpkin with spicy chili flavors, making it perfect for cozy evenings. Plus, it’s entirely plant-based, so it’s great for anyone looking to eat more vegan meals.
Tips For Best Results
- Use canned pumpkin puree for convenience, but fresh pumpkin can add a richer flavor.
- Let the chili simmer for at least 30 minutes to allow the flavors to deepen.
- Adjust the spice level by adding more chili powder or a dash of cayenne pepper if you like heat.
- Let the chili simmer for at least 30 minutes to allow the flavors to deepen.
- Adjust the spice level by adding more chili powder or a dash of cayenne pepper if you like heat.
Directions
Tos all your ingredients—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—into your slow cooker. Give everything a good stir to mix it all together. Set the slow cooker to low and let it cook gently for about 8 hours, stirring it now and then so the flavors meld beautifully. When it’s ready, the chili should be thick, rich, and full of cozy, comforting flavors. Serve it up warm and enjoy!
Serving Ideas For Family Meals
Serve this chili with warm corn tortillas or over a bed of fluffy rice. Top it with fresh avocado slices, chopped cilantro, or a squeeze of lime for extra brightness. It also pairs well with a simple green salad on the side.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—just portion it out and freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
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