Easy Pumpkin Chili {vegetarian, vegan option}

This vegetarian pumpkin chili is the ultimate Fall comfort food. It’s packed with flavor from pumpkin, adobo chilis, and fresh veggies. And the best part is that it cooks up in the slow cooker while you are at work, so you can come home to hot dinner on a chilly evening.

Recipe

Ingredients

• 30 oz pumpkin canned
• 29 oz tomatoes canned, chopped
• 30 oz black beans canned, drained and rinsed
• 3 oz chili in adobo sauce
• 1 red bell pepper seeded and chopped
• 1 yellow onion small, peeled and chopped
• ½ tsp smoked paprika
• olive oil
• salt and black pepper
• ¼ cup goat cheese crumbled, optional

Instructions

• Heat a drizzle of olive oil over medium heat, in a large pan. Add bell pepper and onion, and cook for 3-5 minutes until softened.
• In the slow cooker, combine the pumpkin, tomatoes, black beans, and chili in adobo sauce.
• Add the veggies to the slow cooker, and mix together.
• Add the smoked paprika, and a pinch of salt and pepper. Stir to combine.
• Cook on high for 4 hours. 
• Serve topped with the crumbled goat cheese, if desired. Leave out the goat cheese for a totally vegan dinner! 

Nutrition