Sweet Mountain Life

Gardening, Vegetarian Food and Life in the Mountains of Western North Carolina

Pumpkin and Black Bean Chili to Ward Off the Cold

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Looking at the weather report, I can’t help but crave a hot pot of chili. My favorite is Pumpkin and Black Bean Chili and it’s so easy. Use canned beans, tomatoes and pumpkin or your own from the garden. This chili can be put in the crock pot and simmered for hours or thrown together and served in 30 minutes. Great for unexpected company, too!

Pumpkin and Black Bean Chili

1 medium onion, chopped                                                          1 can (14 1/2 oz.) diced tomatoes, undrained

1 medium sweet yellow pepper. chopped                                   2 t. dried parsley

2 T. olive oil                                                                                 2 t. chili powder

3 garlic cloves, minced                                                                1 1/2 t. dried oregano

3 cups veggie broth                                                                     1 1/2 t. ground cumin

3 cans (15 oz. each) black beans, or combination                      1/2 t. salt

1 can (15 oz.) solid pack pumpkin or fresh pumpkin


In a large skillet, sauté the onion and yellow pepper in oil until tender. Add garlic and cook 1 minute longer. Transfer to a 5 quart slow cooker; stir in the remaining ingredients. Cover and cook on low 4-5 hours or cook until heated thru.

Yeild: 10 servings (2 1/2 quarts)


Enjoy Life and Live Vegan!
Catherine and Michael


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