Active time: 15 minutes Total time: 3–5 hours, plus 15 minutes prep time
The joy of the slow cooker is you can toss everything in and go on with your life. This vegan chili boasts hearty pumpkin and a hint of cinnamon. It’s thick, veggie dense and effortless to make. Plus, pumpkin is a nutrient-packed food. On top of the vitamin A found in orange-hued foods, pumpkin also has lutein and zeaxanthin, which helps support eye health.
Slow Cooker Pumpkin Chili With Bulgur
Ingredients
- 1/2 cup (92g) dried kidney beans, soaked overnight
- 1/3 cup (56g) bulgur, dry
- 3 large tomatoes, chopped
- 1 large onion, chopped
- 1 large jalapeno, chopped
- 1 cup (245g) pumpkin puree
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Directions
Place the soaked beans, bulgur, tomatoes, onion, jalapeno, pumpkin, chili powder, cinnamon, salt and water in the slow cooker, stirring to combine.
Cover and cook on high for 3 hours or low for 5 hours.
Chili is done when the beans are tender and the chili is thick.
Serves: 4 | Serving Size: 1 1/4 cup
Nutrition (per serving): Calories: 183; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 362mg; Carbohydrate: 39g; Dietary Fiber: 12g; Sugar: 8g; Protein: 9g
