We discovered pumpkin chili and it is now in our meal rotation. Wow, does it taste great, but it also has lots of health benefits. Pumpkin is packed with nearly 20% of the recommended amount of daily vitamin C, it helps keep your skin healthy and it improves your immune system.
The recipe will take you about 30 minutes to prepare and then a few hours in the slow cooker. If you use fresh pumpkin it will probably take you a little longer.
Worried that your non-vegan friends won’t be interested in it? No need to worry, one bite and they will be hooked. Actually don’t even tell them there is no meat in it. They probably won’t even notice.
Enjoy the holidays and that vegan thing.
1 – package of tempeh
1 – medium onion, chopped
1 – cup canned pumpkin or chop up some fresh pumpkin in small pieces.
1 – 28 oz. can diced stewed tomatoes
1- 15 oz. can kidney or black beans, drained & rinsed
1 – 12 oz. bottle of chili sauce
1-2 tablespoons chili powder
2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon pepper
In a crock pot, combine all ingredients and slow cook on low for 3-4 hours.
On the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat, cover and simmer and for 1 hour.
Serve with your favorite chili toppings except cheese and sour cream because then it wouldn’t be vegan ( they do make vegan substitutions though)