Warm up on a chilly fall evening with our slow cooker Pumpkin Chili. Throw all ingredients into your slow cooker in the morning so you’ll come home to a steaming bowl of chili. Pair with cornbread for the ultimate comfort food.
Ingredients
- ½ Tbsp olive oil
- 1 diced onion
- 4 cloves garlic
- 1 jalapeño, chopped
- 1 diced red bell pepper
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cup vegetable broth
- 2 Tbsp tomato paste
- 2 15oz cans pumpkin
- 2 28oz cans diced tomatoes
- 2 Tbsp oregano
- 4 Tbsp chili powder
- 1 15oz can kidney beans
- 1 15oz can black beans
- 2 cups corn (fresh or frozen)
- 2 Tbsp vegan Worcestershire sauce
- 1 Tbsp brown sugar
- Salt and pepper, to taste
Preparation
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In a pot, sauté onions and garlic, and jalapeños in oil until onions are translucent about 5-7 minutes.
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Add all ingredients into slow cooker and cook on low for 5-6 hours.
