Even though it’s still a whopping 90 degrees in good ol’ Florida right now, my body + mind are craving fall staples. Chili, cozy sweaters, falling leaves, crisp air, apple cider… just to name a few. Since the weather is out of my control, I decided to give into my fall cravings and whip up some chili in the crockpot! This spicy pumpkin crockpot chili was the perfect solution to my cravings.
I’ve never actually had pumpkin in chili before, but the sweet, earthy flavors combined perfectly with the spicy kick of jalapeno and heartiness of the veggies. I made my chili vegan, but you can easily swap out my meatless crumbles for some ground turkey, beef, or chicken! I typically sub out meat in my soups for portobello mushrooms; something I would for sure do next time. 🙂
Questions for you:
- Have you ever had pumpkin chili before?
- What’s your favorite fall recipe?
- Apple cider or eggnog?
- -1 package of Morningstar meatless crumbles (or 1 lb beef, chicken, turkey, or portobello mushrooms)
- -1 can of black beans (rinsed + drained)
- -1 can of chick peas
- -1 can 100% pure pumpkin puree || note* 2 cans if you want more recognizable pumpkin flavor
- -2 large zucchini; diced
- -2 medium onions; diced
- -2 cans of Campbell's condensed tomato soup
- -2 jalapenos; diced with seeds
- -2 packages of chili seasoning || I used both a regular heat + a hot heat flavor
- 1. Chop all your veggies and add them to the crockpot
- 2. Cook your meat or add your package of frozen meatless crumbles to the crockpot
- 3. Drain + rinse black beans and chick peas and add them to the crockpot
- 4. Add the can of pumpkin to the crockpot
- 5. Add both cans of condensed tomato soup to the mix + then fill up both cans with water to add more liquid into your chili
- 6. Add both packages of chili seasoning
- 7. Stir + cover on high for 4 hours or 7 on low
- 8. Serve!
- You are able to freeze this soup for up to 5-6 months