Pumpkin Veggie Chili

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This is a great Fall comfort food recipe that you can make in your crock-pot. It's healthy, filling, & so good!! I adapted it from a Hungry Girl recipe & this has been a go-to for me each year. It's amazing topped with some low-fat cheese or greek yogurt. Freezes well too!!

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  • 6
  • Easy
  • 10 mins
  • 240 mins
  • Average budget

Ingredients

  • 1 can (425g) pumpkin puree (NOT pumpkin pie mix)
  • 1 extra large can (794g) crushed tomatoes (no salt added if available)​
  • ​2 tsp minced garlic
  • 1 tsp ground cumin​
  • 1 tsp pumpkin pie spice​
  • 1 tbsp ground red pepper​
  • 1 tbsp chili powder​
  • 1/4 tsp sea salt​
  • ​1 bag (340g) frozen shelled edamame
  • ​1 medium yellow onion (about 340g)
  • 1 medium green bell pepper (about 126g)​
  • 1 medium zucchini (about 190g)​
  • 1-1/4c white mushrooms (about 170g)​
  • 1 can (425g) reduced sodium black beans​
  • *optional* topping of fat-free shredded mozzarella or Greek yogurt​

Preparation

Step 1

Wash & chop the onion, zucchini, pepper, & mushrooms, then set aside.
2. Add tomatoes, pumpkin, garlic, and all the seasonings to the crock pot. Mix well.
3. Add beans and all the veggies. Stir thoroughly.

Step 2

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Enjoy!

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