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Vegan Pumpkin Chili

Raechel Valerius

"Easy vegan chili. You can saute the onions, peppers and garlic for a better flavor, but it's not necessary."
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8 h 20 m servings 263 cals
Original recipe yields 8 servings

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  • Prep

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  1. Combine 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 in a slow cooker.
  2. Cook on Low, stirring occasionally, until flavors combine, about 8 hours.


  • Cook's Note:
  • Cook on High for 5 hours if preferred.

Nutrition Facts

Per Serving: 263 calories; 4.3 g fat; 47.1 g carbohydrates; 11.7 g protein; 0 mg cholesterol; 1516 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Made this recipe today. Came out great. I omitted the spinach and added crumbles instead. I also used Arrowroot the last hour of cooking as a thickener. It worked great, and there is no tast...

This chili has a lot of flavor! However, the amount of chipotle powder was way too overpowering, even after I added more of all the other spices. Also, the chili was a little more liquid-y tha...