Pumpkin Chili
Unique Chili that is hearty and healthy
Equipment
- Crock Pot
Ingredients
- 1/2 - 1 package Beyond Meat Beyond Beef Plant-Based Ground (or other plant based meat or if you eat meat you can use ground beef or turkey)
- 1 onion, chopped
- 1 yellow and 1 orange bell pepper, seeded and chopped
- 1 jalapeno pepper,seeded and diced (feel free to omit if this will be too hot for you )
- 3 cloves garlic, minced
- 1 can diced tomatoes (soup size can)
- 1-2 cans white beans, drained and rinsed
- 2-3 tablespoons pumpkin puree (not pumpkin pie filling)
- 2-3 teaspoons 2-3 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 -1 teaspoon coriander
- black pepper and salt to taste
- 1/2 teaspoon garlic powder
Instructions
- Spray large skillet with cooking spray (dairy free, gluten free) and sauté meatless meat, onion, garlic and peppers. When browned add veggies and sauté.
- If using a crock pot, spray bottom of crock with cooking spray and add sautéed combo to crock pot along with rest of the ingredients. Cover and cook on high for 4 hours or low for 6 hours. ORTransfer sautéed combo to a large pot and add rest of ingredients. Cover and cook at least 1 hour until all the flavors have melded together.
- Serve over rice or eat as is. If you like, top with chopped avocado or kale chips. Cornbread or a crusty roll are nice accompaniments to this chili.
Notes
Freezes well. Hearty and delicious – will fill you up and keep you warm on a cold winter day!