Description
A warming, nutrient-dense slow cooker chili combining the creaminess of pumpkin with the heartiness of black beans and smoky spices.
Ingredients
Scale
- 15 oz pumpkin puree
- 2 cans (15 oz) black beans, drained
- 1 can (28 oz) diced tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté diced onion and garlic in olive oil until translucent.
- Transfer sautéed aromatics to the slow cooker.
- Add black beans, diced tomatoes, and pumpkin puree.
- Stir in chili powder and salt and pepper.
- Pour in vegetable broth and stir until combined.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot with your favorite toppings.