Plant-based Slow Cooker Pumpkin Black Bean Chili
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 453kcal
Ingredients
- 1 onion chopped
- 2 red or yellow bell peppers chopped
- 3-4 cloves garlic
- 4 cups vegetable broth
- 15 oz. can pumpkin
- 2 15 oz. cans black beans rinsed and drained
- 2 15 oz. cans kidney beans rinsed and drained
- 15 oz. can diced tomatoes with juice
- 2 tsp. parsley flakes
- 1½ Tbs. chili powder
- 1½ tsp. oregano
- 2 tsp. cumin
- salt to taste
Instructions
- Put all ingredients in slow cooker. Cook on low 5 hours or more.
Nutrition
Calories: 453kcal | Carbohydrates: 85g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Sodium: 687mg | Potassium: 1598mg | Fiber: 29g | Sugar: 9g | Vitamin A: 13364IU | Vitamin C: 66mg | Calcium: 188mg | Iron: 11mg