Perfect for Fall, this Vegan Pumpkin Chili recipe was adapted from our Pumpkin Chili recipe we made several years ago. Definitely makes for a hearty bowl of chili for Halloween or Thanksgiving. We have already made this a few times and plan to make it several more for the harvest season. The boys have already asked if we can have this with our Thanksgiving dinner. Of course we said yes.
This does have a slightly sweet taste but definitely has some kick to it because of the chorizo. We like to serve it with a baked potato or rice to help tone down the spice. Enjoy!
Ingredients:
– 3 cans organic black beans drained and rinsed
– 1 can pumpkin
– 1 Trader Joe’s soy chorizo
– 2 red bell peppers diced
– 1 teaspoon organic chili powder
– 1 jar (12 ounces) Grama’s Sweet Chili Sauce
– 5 cloves garlic minced
– 2 large onions diced
– 1 teaspoon pumpkin pie spice
– 2 cups water
Chop the onions and brown in medium heat pan. Add chorizo and combine the mixture. In crockpot add the chorizo onion mixture with all the other ingredients. Stir then place lid on and cook for four hours on high. Cook longer if you prefer less juice to the chili.
Optional: Top with onions, peppers, or green onions.
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Music Credit: Smooth Talker by Dougie Wood