Pumpkin-Loaded Vegan Bean Chili

Name: Pumpkin-Loaded Vegan Bean Chili
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 whole Baby Spinach; 1 whole Black Beans; 1 tbsp Brown Sugar; 2 tsp Chipotle Powder; 1 tbsp Cocoa Powder; 1 whole Diced Green Chiles; 1 whole Fire-Roasted Diced Tomatoes; 1 whole Garbanzo Beans; 0.5 tsp Ground Coriander; 2 tsp Ground Cumin; 1 whole Kidney Beans; 0.5 tsp Mexican Oregano; 5 cloves Minced Garlic; 1 whole Onion; 0.25 cup Orange Juice; 1 whole Pumpkin Puree; 3 whole Red Bell Pepper; 1 tsp Salt; 1 whole Sliced Black Olives; 1 tbsp Tomato Paste; 1 whole Tomato Sauce; 2 cups Vegetable Broth; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽American Mexican Low-Sodium Vegetarian 🥦Vegan 🌱Plant-Based 🌻Clean Eating

Pumpkin-Loaded Vegan Bean Chili balances gentle sweetness from pumpkin with smoky heat from chipotle and cumin, creating a rich, cozy bowl with layers of beans, peppers, and tomatoes. Hints of cocoa deepen the savoriness while spinach adds freshness at the end. Serve this hearty chili for a comforting weeknight dinner or to warm a crowd on cool evenings.

Prep20 mins
Cook8 hrs
Serves8
DifficultyEasy

1

Add the 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 to a slow cooker.
2

Cook on Low, stirring now and then, until the flavors come together, about 8 hours.