Recipe: Vegan Pumpkin Crockpot Chile

Vegan Crockpot Pumpkin Chile – Serves 8

Suzy Lewis

This will warm you up and get you ready for a night of handing out treats or partaking in the trick or treat tradition. Make ahead and serve with corn bread for a hearty festive meal. Great for parties too and everyone can top their own chile with custom toppings!

Ingredients:

1 onion chopped
1 red or yellow bell pepper chopped
½ C chopped carrots
1 (15oz) can black beans
1 (15oz) can pinto beans
1 (15oz) can kidney beans
1 (15oz) can diced tomatoes
½ C vegetable broth
½ C frozen corn
1 (15 oz) can pumpkin puree
1 Tbsp chile powder
1 tsp cumin
1 tsp salt
1 Tbsp olive oil

Instructions:

1. Chop veggies, rinse and drain beans
2. Sauté onion and peppers in olive oil until softened
3. Add all ingredients to crock pot and cook on low for 4-6 hours
4. Serve with avocado, dairy free sour cream, and hot peppers if desired. Great with cornbread as a side!

Nutrition Facts per Serving:
Calories: 184
Fat: 3.2g
Carbs: 31.9g
Fiber: 8.9g
Protein: 8.6g
Solium: 802mg