This Plant-Based Pumpkin Chili is everything you need right now!
Nurture your soul, tickle your taste buds, nourish your body, and warm up with this plant-based pumpkin chili. It’s so good it’s Vitalized Body recipe blog worthy. That speaks mountains.
I’ve been cooking a lot these past few months. Since the start of COVID, I can count on one hand how many times I’ve eaten out. They were all outdoor dining experiences. Living in Colorado, it’s colder now and I’m just not feeling like going out. If you’re on the same page, then get down in your kitchen with some soul-cooking.
By now you might know that I’m a crock-pot fanatic. I love the concept of throwing a bunch of healthy ingredients in a slow cooker and letting the aromas fill the house. It’s a beautiful sensory overload and by the time the one-pot meal is ready, you can get a wave of excitement throughout the core of your being. Eating out of a bowl is such a wholesome experience. I love it.
So what about this plant-based pumpkin chili, you might ask! I added extra pumpkin, tons of spices, and a variety of beans to ensure loads of flavor, iron, and protein. Who needs meat when you have Great White Northern Beans?
With 12 grams of dietary fiber and 11 grams of plant-based protein, this chili really packs the punch. It’s gluten-free, dairy-free, and full of sweetness and spice. I served mine with a little slice of Pamela’s gluten-free cornbread mix. So delicious!
Finding Joy in Cooking Chili
With a 15-minute prep time and 8 hours in the crock-pot at the lowest setting, this recipe is relatively effortless. I recommend stirring it every couple of hours. If you find it drying out, then you might cook it for around 6 hours instead.
While I recommend slow-cooking this in the crock-pot you can add the ingredients to a large pot with the lid on and cook it on the stovetop. You’ll want to simmer it for around a couple of hours and stir it occasionally. If you want to speed up the cooking process, then at first you can turn up the heat just enough to bring it to a low boil, and then reduce to simmer.
This Plant-Based Pumpkin Chili will be a crowd-pleaser for your entire family. Adjust the ingredients to your liking and enjoy leftovers where the flavor continues to evolve.
Need cooking inspiration? I highly recommend reading my blog on Mindful Cooking. Spark Joy in your kitchen!
Try it out and leave a comment telling me how you liked it. Enjoy!
Plant-Based Pumpkin Chili
Combine All Ingredients in Crock-Pot
- 2 15 ounce can pumpkin purée
- 1 15 ounce can great northern beans
- 1 15 ounce can navy beans
- 1 15 ounce can tri-blend beans
- 1 15 ounce can corn
- 1 15 ounce can fire roared crushed tomatoes
- 1 1 can fire roasted blended tomatoes
- 1/2 can mild diced green chilis
- 1/2 large yellow onion diced
- 5 garlic cloves minced
- 1 tsp pumpkin pie spice
- 1 tsp chili powder
- 1 tsp cinnamon
Optional top with
- Sliced avocado
- Plant-Based cheese and/or sour cream
- Sliced onions
- Add all the ingredients in crock-pot. Cook on low for 8 hours. Serve and enjoy!