This hearty and flavorful chili is perfect for cozy nights, packed with wholesome veggies and a touch of pumpkin for natural sweetness. It’s an easy, comforting meal that’s both vegan and satisfying.
Start by gathering all your ingredients—vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, orange juice, garlic, vegetable oil, tomato paste, cocoa powder, brown sugar, cumin, chipotle powder, salt, Mexican oregano, and coriander. Toss everything into your slow cooker. Give it a good stir to combine all those flavors.
Set the slow cooker to low and let it work its magic. You’ll want to leave it cooking for about 8 hours, stirring every now and then to help everything blend together nicely. By the end, you’ll have a rich, hearty chili packed with delicious layers of flavor. Enjoy!
- Use canned pumpkin puree for convenience, but fresh pumpkin can add a nice texture.
- Let the chili simmer low and slow to develop richer flavors.
- Adjust the spice level by adding more chili powder or a dash of cayenne if you like it hotter.
This dish is hearty and full of flavor, making it perfect for cozy meals. The pumpkin adds a subtle sweetness and creamy texture, while the spices bring warmth and depth. It’s a nutritious and satisfying option for anyone looking for a plant-based comfort food.
Serve with a side of warm cornbread or over steamed rice for a filling meal. Garnish with fresh cilantro, avocado slices, or a squeeze of lime to brighten the flavors. A dollop of vegan sour cream can also add a creamy contrast.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well—portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove.
