Description
This fall-inspired slow cooker vegetarian chili is just what you need to warm up on a crisp day. With a subtle flair of pumpkin spice, this chili is made with pumpkin beer! Get cozy and dig in.
Ingredients
- FOR THE CHILI:
- 15 ounces, weight Cooked Kidney Beans
- 15 ounces, weight Cooked Black Beans
- 15 ounces, weight Cooked Chickpeas
- 4 cups Cooked Lentils
- 1 cup Shredded Carrot
- 16 ounces, weight Pumpkin Or Butternut Squash, Peeled And Cubed
- 1 Yellow Bell Pepper, Diced
- ½ Red Onion, Diced
- 15 ounces, weight Canned Pumpkin Puree (not Pumpkin Pie Filling)
- 28 ounces, fluid Canned Diced Tomato, Don’t Drain
- 14-½ ounces, fluid Canned Diced Tomatoes, Don’t Drain
- 1 cup Pumpkin Beer
- FOR THE CHILI SEASONING:
- 2 Tablespoons Chili Powder
- 1-½ Tablespoon Garlic Powder
- 1-½ teaspoon Onion Powder
- 2 teaspoons Crushed Red Pepper Flakes
- 1 teaspoon Dried Sage
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Chipotle Chili Powder
- 1 teaspoon Curry Powder
- 2 teaspoons Kosher Salt
- 2 teaspoons Cracked Black Pepper
Preparation
Add all of the chili ingredients into a large slow cooker. Stir to mix all of the ingredients.
In a separate bowl, mix all of the spices to create the seasoning blend. Add the seasoning to the chili while stirring well. Keep stirring to ensure that the seasoning is evenly distributed throughout the chili.
Cook on high, in the slow cooker, for at least 4 hours and up to 8 hours.
If desired, serve with fresh bread, toast, taco chips, etc. Garnish with plain Greek yogurt, sour cream, scallions, fresh parsley, etc.
