Jessica in the Kitchen · by Jessica Hylton★ 5.0 (25)
Vegan Pumpkin Chili
NUTRITION · PER SERVING190M COOK
CAL 10%·PRO 18%
CARBS 37G75% OF CAL
9G FIBER7G SUGAR22G OTHER
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, spiced chili with pumpkin, black beans, quinoa, and vegetables that develops deep flavor hours in the slow cooker. Hearty, lightly sweetened, and perfect for fall and winter.
mainamericansoupbeans⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 1/4 cups vegetable broth
- 1/2 cup uncooked quinoa
- 1 (15 oz) can black beans (drained and rinsed)
- 14 oz diced tomatoes (or can of fire roasted tomatoes)
- 1 (15 oz) can pumpkin puree
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 shredded carrot
- 1/2 onion (chopped)
- 2 cloves garlic (chopped)
- 1/2 small chili pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
At a glance
PER SERVING · TIME 190M
CAL 10%·PRO 18%
CARBS 37G75% OF CAL
9G FIBER7G SUGAR22G OTHER
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h
- Sodium
- 669mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.