Good Pumpkin Chili is a flavorful, vegan dish made in the lethargic cooker! A chilly climate supper that warms you from head to toe, my family didn’t miss the meat in this one!
So my better half and I have this arrangement that whoever prepares supper, the other individual does the dishes. We’ve been doing this for quite a long time. Clearly the children contribute too with the dishes, yet I’m a little specific about ensuring my pots and skillet are scoured well, so normally the grown-up does that part.
Its a well known fact that I’m a smidgen of a miscreant. When I realize it’s his chance to cook, I attempt to support an “simple cleanup” sort of formula.
Goodness no doubt, barbecued cheddar and tomato soup sounds astonishing, dear. Tacos is an extraordinary decision, nectar! Or on the other hand, that’s right, I’d love grain for supper, haha!
However, the days I cook? I’ll infrequently go all out for a truly decent dinner, with hand crafted bread, and a serving of mixed greens, and remember the seared cinnamon chips to go with the carnitas… you get my float.
Furthermore, if that isn’t sufficiently terrible, I’ll likewise make a Pumpkin Cheesecake Cake for pastry (and put those dishes in the sink as well). Challenges.
- 3 cans (15 oz each) mild chili beans
- 5 large tomatoes, peeled
- ½ medium onion, diced
- 1 green pepper, diced
- ½ cup pumpkin puree (from a can, not pumpkin pie filling)
- 5 Tbsp chili powder
- salt and pepper to taste
- Add everything to your slow cooker. Stir, then cover and turn on low for 6 hours. Before serving, use a fork to break apart the tomatoes if needed. Usually, they will have already done so on their own, but just in case your family doesn’t like big chunks you can break them up more!
- When ready to serve, enjoy with sour cream (or greek yogurt), shredded cheese, and diced onions. ENJOY!
- Add cooked ground beef if you want some meat in your chili.
Serving Size: 1
Amount Per Serving:
Total Fat: 2g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 1g