Vegetarian Pumpkin Chili Recipes

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VEGETARIAN PUMPKIN SPINACH CHILI

This easy chili is unique and delicious. It has the added bonuses of iron, vitamin A, and protein. It's also completely vegetarian!

Provided by Dani

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 3h45m

Yield 9

Number Of Ingredients 17



Vegetarian Pumpkin Spinach Chili image

Steps:

  • Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
  • Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 27.1 g, Fat 2.4 g, Fiber 7.5 g, Protein 12.1 g, SaturatedFat 0.2 g, Sodium 854 mg, Sugar 9.4 g

1 (28 ounce) can diced tomatoes
1 (14 ounce) can 100% pure pumpkin
1 cup vegetable juice
1 cup chopped okra
1 cup chopped broccoli
1 carrot, peeled and chopped
1 small zucchini, diced
1 small onion, diced
2 tablespoons pumpkin pie spice
2 tablespoons white sugar
2 tablespoons white vinegar
1 teaspoon chili powder, or to taste
1 teaspoon salt
½ teaspoon ground black pepper
1 (12 ounce) package vegetarian ground beef crumbles
1 (19 ounce) can fava beans, drained
2 cups chopped spinach

VEGETARIAN PUMPKIN CHILI

Wonderful twist for Halloween season or entertaining. The mix of sweet and spicy will amaze your taste buds!

Provided by delwinelder

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 9h

Yield 6

Number Of Ingredients 13



Vegetarian Pumpkin Chili image

Steps:

  • Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
  • Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
  • Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.

Nutrition Facts : Calories 426.7 calories, Carbohydrate 80.1 g, Cholesterol 1.1 mg, Fat 3.5 g, Fiber 19.7 g, Protein 23.4 g, SaturatedFat 1 g, Sodium 962.8 mg, Sugar 12.7 g

1 pound dry black beans
cold water, or as needed
½ cup lentils
2 tablespoons dry roux mix
1 green bell pepper, diced
1 (10.75 ounce) can condensed tomato soup
1 cup pumpkin puree
1 (1.25 ounce) package chili seasoning mix
2 tablespoons white sugar
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
½ teaspoon onion powder

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