Meatless Monday: Two Bean Pumpkin Chili

Warm up on a cool fall evening with some Pumpkin Chili. Throw all ingredients into your slow cooker in the morning so you’ll come home to a steaming bowl of chili. Pair with tortilla chips for the ultimate comfort food.  
Two Bean Pumpkin Chili
Makes 8-10 servings


  • ½ Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic
  • 1 jalapeño, chopped
  • 1 red bell pepper, diced
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cup low-sodium vegetable broth
  • 2 Tbsp tomato paste
  • 2 (15oz) canned pumpkin purée 
  • 2 (28 oz) cans diced tomatoes
  • 2 Tbsp oregano
  • 4 Tbsp chili powder
  • 1 (15oz) can kidney beans
  • 1 (15oz) can black beans
  • 2 cups corn (fresh or frozen)
  • 2 Tbsp vegan Worcestershire sauce
  • 1 Tbsp organic  brown sugar
  • Salt and pepper, to taste


  1. In a pot, sauté onions, garlic and jalapenos in oil until onions are translucent about 5-7 minutes.
  2. Add all ingredients into slow cooker and cook on low for 5-6 hours.
  3. Enjoy!!!

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