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Crock Pot 3-Bean Pumpkin Chili
[Vegan, Gluten-Free]

CC By: Crissy Cavanaugh

Author Bio

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition,... Read More

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Vegan Gluten-Free Crock Pot 3-Bean Pumpkin Chili

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Crock Pot 3-Bean Pumpkin Chili [Vegan, Gluten-Free]

256

Dairy Free

This chili is one of those set-it-and-forget it kind of dishes. Hearty and protein-rich, it's a great thing to come home to after a long day! Topped with avocado and scallions for a creamy and cool finish, this a great weeknight meal.

Ingredients You Need for Crock Pot 3-Bean Pumpkin Chili [Vegan, Gluten-Free]

2 tablespoons extra virgin olive oil
1 cup onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
1 15-ounce can black beans, rinsed and drained
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce pumpkin
1 15-ounce diced tomatoes
2 teaspoons chili powder
1 and 1/2 teaspoons cumin
1 and 1/2 teaspoons oregano
1 teaspoon smoked paprika
1/2 teaspoon sea salt
2 and 1/2 cups vegetable broth
Fresh cilantro
Avocado
Scallions

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How to Prepare Crock Pot 3-Bean Pumpkin Chili [Vegan, Gluten-Free]

Add oil to a large skillet over medium-high heat. Add onion and pepper, sauté until tender. Add garlic and sauté until fragrant.
Transfer to a crock pot.
Add remaining ingredients to crock pot and cook on low for 8-10 hours or on high for 4 hours.
Top with fresh cilantro, avocado and scallions.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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