Slow Cooker Meatless Pumpkin Chili

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

butternut squash and sweet potatoes are often more affordable and readily available.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

lentils are lower in calories and can be cooked quickly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

canola oil is more budget-friendly and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

homemade stock can be made from scraps, reducing waste.

Prepare the slow cooker with a disposable liner or spray it with cooking spray.

Add 1 can of 28 oz diced tomatoes (undrained) to the slow cooker.

Add 1 can of diced stewed tomatoes and chop them up if necessary.

Add a pinch of smoked paprika to mimic fire-roasted flavor.

Add 1 can of pumpkin puree (not pumpkin pie mix).

Add 1 4 oz can of diced green chilies.

Pour in 1 and 1/2 cups of vegetable broth (unsalted vegetable stock).

Add 1/2 cup of chopped onion.

Add 2 cloves of garlic, finely minced.

Add 4 tablespoons of chili powder.

Add 1 teaspoon of ground cumin.

Add 3/4 teaspoon of salt.

Add black pepper to taste (about 1 teaspoon).

Stir all ingredients together in the slow cooker.

Put the lid on the slow cooker.

Cook on low for 7 to 8 hours or high for 3 and 1/2 to 4 hours.

After cooking, optionally add some cheddar cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary