It’s cold, and hearty food is in order! Instead of canned tomatoes, the liquid in this chili comes from canned pumpkin and broth. It turns into a stew-like business and is totally delicious!
- 1 16oz can pureed pumpkin
- 1 16oz can chick peas
- 1 16oz can pinto beans
- 1 sweet onion, diced
- 2cloves garlic, minced
- 1T chili powder
- 2t coriander
- 1/2t cinnamon
- 1/2t ground cloves
- 1 chili in adobo sauce, minced with seeds removed (for more heat, leave in all or part of the seeds!)
- salt and pepper, to taste
- 2c veggie broth
Toss everything into a crock pot and cook on high for 2 hours.
This is delicious on its own or topped with diced avocado! YUM.
So spill it! What’s your very favorite cold weather recipe? It’s supposed to be a doozy of a winter this year, and I want to be armed with lots of comfort food ideas!
Image Credit: Creative Commons photo by Amy Miller Photos
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!