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
- 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
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