Ingredients
- 2 cups vegetable broth
- 1 (16 ounce) can kidney beans
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans
- 1 (15 ounce) can garbanzo beans
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 3 red bell peppers, diced
- 1 onion, diced
- 1 (8 ounce) can tomato sauce
- 1 (5 ounce) bag baby spinach
- 1 (4 ounce) can diced green chile peppers
- 1 (2.25 ounce) can sliced black olives
- ¼ cup orange juice
- 5 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- 1 tablespoon dark cocoa powder
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons chipotle powder
- 1 teaspoon salt
- ½ teaspoon dried Mexican oregano
- ½ teaspoon ground coriander
Why This Meal Is A Winner
Hearty, full of flavor, and perfect for cooler days. It’s packed with plant-based protein and fiber, making it both nutritious and satisfying. Plus, it’s easy to customize with your favorite veggies and spices.
Cooking Advice
- Use a good quality pumpkin puree for the best texture and flavor.
- Simmer the chili gently to let the flavors blend well without burning the bottom.
- Taste and adjust seasoning as you cook, especially the chili powder and salt.
- Simmer the chili gently to let the flavors blend well without burning the bottom.
- Taste and adjust seasoning as you cook, especially the chili powder and salt.
Directions
Ad 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, and garlic to your slow cooker. Pour in the orange juice and drizzle the vegetable oil over everything. Then, stir in the tomato paste, cocoa powder, brown sugar, and all the spices—cumin, chipotle powder, salt, Mexican oregano, and coriander. Give everything a good mix to combine all the flavors. Cover and cook on low for about 8 hours, stirring once or twice if you remember. By the end, the chili will be rich, hearty, and ready to enjoy!
How To Serve This Dish
Serve with warm cornbread or over a bed of brown rice for a complete meal. Garnish with fresh cilantro, avocado slices, or a dollop of dairy-free yogurt to add creaminess and brightness.
Storage & Reheating
Let the chili cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove, adding a splash of water if needed.
Frequently Asked Questions
Can I make this chili without a slow cooker?
Yes, you can cook it on the stove over low heat for about 1.5 to 2 hours, stirring occasionally.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, use about 1.5 cups of cooked, pureed fresh pumpkin as a substitute.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I freeze leftovers?
Yes, this chili freezes well for up to 3 months. Thaw and reheat gently before serving.
How spicy is this chili?
It has a mild to moderate heat from chipotle powder and green chiles, which can be adjusted to taste.
Can I add other vegetables to this chili?
Absolutely, feel free to add veggies like corn, zucchini, or carrots to suit your preference.
What can I use instead of vegetable broth?
Water or a mild vegetable stock will work if you don’t have vegetable broth.
How do I make this chili less spicy?
Reduce or omit the chipotle powder and green chile peppers to lower the heat.
