This chili is hearty, healthy and delicious in one bowl. Not only is it a snap to put together but the spices give it a delightful kick that most vegan chilis lack. The recipe makes enough to have for dinner tonight and leftovers for tomorrow’s lunch so you don’t need to worry about prepping multiple meals. Feel free to add a starch such as quinoa or farro to your starch pan if you’re looking for a very filling meal. This chili also freezes well so you can save extra for your next meatless meal.
Pumpkin and Bean Chili
- 2 tbsp olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, diced
- 1 small jalapeño, minced (remove seeds and ribs)*
- 3 garlic cloves, minced
- 1/2 tsp fresh ground black pepper
- 1/2 tsp ground cinnamon
- 2½ tsp ground cumin
- 2 tsp chili powder
- ½ tsp cayenne pepper (optional depending on spice preference)
- 1 cup vegetable broth
- 28 oz can petite diced tomatoes, drained
- 15 oz can pinto beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 15 oz can pumpkin puree
- 1 large sweet potato, peeled and diced (about 1 cup)
- chopped cilantro
- chopped red onion
- sour cream
Combine olive oil, onion, bell pepper, jalapeño, garlic cloves, 1 tsp salt, black pepper, cinnamon, cumin, chili powder, onion powder, and cayenne pepper in a Suvie pan, broil for 10 minutes or until softened and fragrant.
Meanwhile, in a large bowl combine vegetable broth, tomatoes, pinto beans, kidney beans, pumpkin puree and sweet potato. After the broil add the onion, peppers and spice mix to the bowl and stir to combine. Divide the chili between two Suvie pans and load into upper zones of Suvie.
Fill the reservoir, enter the My Cook settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
LOW, 2 hours
After the cook, remove the pans from Suvie and serve with your choice of toppings.
Nutrition Info per Serving: Calories 500, Fat 9g, Sodium 470mg, Carbs 84g, Protein 24g