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Vegetarian Pumpkin Chili
This vegetarian pumpkin chili is packed full of flavor from pumpkin, black beans, and adobo chilis. Top it off with goat cheese for a gourmet Fall dinner. And it cooks up in the slow cooker!
Course
Main Course
Cuisine
vegan, vegetarian
Keyword
Delicious Everyday
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
8
servings
Calories
196
kcal
Author
Delicious Everyday
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
Calories:
196
kcal
|
Carbohydrates:
38
g
|
Protein:
11
g
|
Sodium:
8
mg
|
Potassium:
1033
mg
|
Fiber:
11
g
|
Sugar:
6
g
|
Vitamin A:
10440
IU
|
Vitamin C:
43.6
mg
|
Calcium:
64
mg
|
Iron:
3.5
mg