This recipe is definitely a keeper! Not only was it delicious but all you have to do is throw the ingredients into your crock pot and cook anywhere from 4-8 hours. I let mine sit for about 5 hours on a higher setting and it yielded a nice end result.
The large amount of veggies and beans makes this chili the perfect fall comfort food. Not only will it keep you warm on those chilly nights but it will keep you full and satisfied, too!
Recipe adapted from
Pumpkin/sweet potato chili
(vegan, dairy free, can be made gluten free)
Makes 4-6 servings
1 can each low sodium black beans and chili beans
3/4 cup diced tomatoes
1 cup tomato sauce
1 cup cooked brown rice (or another grain of choice)
1 cup pumpkin puree (or baked sweet potato)
3/4 cup mixed bell peppers, diced
2 cups mixed veggies of choice (I like to use the meijer fiesta vegetables along with an extra bag of mixed veggies – my current favorite is a mix of broccoli, cauliflower, onions, and zucchini)
Sprinkle each smoked black pepper and chili powder
Combine all ingredients in a large pot and cook on medium heat until hot and serve.
1) add all ingredients to crock pot, set on high and cook for 4-6 hrs or set on low and cook for 6-8 hours.
2) serve and enjoy 🙂
To make the pepper jack o lanterns pictured at the top of this post, simply use a sharp knife to cut out desired shapes then cut off the tops, fill with your chilli, and serve!
More fall/halloween favorites: