Crock Pot Black Bean & Pumpkin Chili

Hello out there!

Happy 2015 to you all! One of my goals for the year is to do at least 1 post per month. This may not sound like much, but I didn’t even do that well last year. Oops. I’m pretty confident 2015 will be a less hectic year for me, so expect more recipes!

M and I started off the new year right with this awesome, unique chili recipe for dinner. It combines many of my favorite spices (and of course pumpkin) with black beans and onions. Hopefully you will enjoy it as much as we did!

Crock Pot Black Bean & Pumpkin Chili
Crock Pot Black Bean & Pumpkin Chili
A delicious vegan fall or winter chili that will make you happy.

Prep Time: 15 minutes

Cook Time: 8 hours, 0 minutes

Yield: 4-5

Ingredients:
  • 50 oz of black beans, drained
  • 1 cup pumpkin puree
  • 29 oz diced tomatoes
  • 1 medium onion, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/8 teaspoon maple sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions:
Add all ingredients to Crock Pot and cook 8 hours on low or 4-5 hours on high. Stir occasionally. Serve with whatever toppings your heart desires!

Review: This turned out awesome! M and I both gave it two thumbs up. Makes enough for dinner plus a couple of lunches too! If you want more spice, add more chili powder than I did. Bell peppers and other veggies may make good additions as well.

Recipe based on Kitchen Treaty version

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