Sweet and Spicy Vegan Chili

Say hello to your new favorite Sunday recipe! I make this chili in my crockpot on Sunday morning and by the time football games start, the wonderful smell of chili has worked its way to the living room. This chili has a seasonal twist with added pumpkin! If it didn’t feel like fall before, it certainly will now!

Ingredients

  • 2 cans pinto beans
  • 1 can kidney beans
  • 1 can black beans
  • 1 28oz can of diced tomatoes
  • 1 packet of chili seasoning (I used hot because I love the extra spice)
  • 1/2 can pumpkin purée
  • 1 bell pepper
  • 1 jalapeño pepper
  • Fresh cilantro for optional garnish

Instructions

Wash and dry all produce.

Chop your bell and jalapeño peppers (core and seed the jalapeño if you don’t want too much spice).

Add all ingredients to your slow cooker and stir. Cook on low for 4 hours.

Turn on some football, pair with your favorite cornbread, and enjoy!

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