That’s right folks. PUMPKIN chili. You’re welcome. I thought that my last veggie chili was good but this. This is where it’s at. My family BEGSSSSS for this and we’ve gotten in this awful habit (well not so awful) where we eat it at least once a week. Before “pumpkin everything” season leaves us for Thanksgiving and Christmas, save this to your Pinterest board and add it to you’re weekly menu. You literally THROW everything in a crockpot and let it sit on low all day until dinner time! I serve with vegan “garlic toast” aka toasted whole grain break with garlic hummus on top. To. Die. For. This recipe feeds our family of 5 with a small bowl of leftovers for lunch the next day!
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1 can of pumpkin
3 cans of chili beans (do not drain)
1 1/2 cups of cooked lentils
3 cans of fire roasted diced tomatoes (do not drain)
1 1/2 cups of frozen corn
1 medium onion, chopped
2 tablespoons of liquid smoke (more if you like a smokey taste)
1 tsp of oregano seasoning
1 tsp of dried basil leaves
1 tsp of cumin
1 tsp of cinnamon
2 tablespoons of brown sugar
2 teaspoons of worcestershire sauce
- Cook lentils, drain.
- Combine all ingredients in the crockpot
- Cook in crockpot on high for 4 hours or low for 6-8 hours, stir occasionally.
Save this recipe on your Pinterest Board!
(Click on the image below in the upper left corner)
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