Remember those cute little honey cornbread mini muffins I showed you last week? Well, they’re back, alongside the main dish that I served them with. Unfortunately, I only got one picture, but I think we all know what chili looks like 🙂
Yes, that’s a crockpot you see. I’ll bet it makes you love this even more, right? This really was delicious – I can’t wait to make it again!
Three Bean Vegetarian Chili in the Crockpot
slightly adapted from Prudence Pennywise
2 jarred roasted red peppers, drained and chopped
1 large onion, chopped
2 teaspoons cumin
1 1/2 teaspoons crushed red pepper
2 tablespoons chili powder
1/2 teaspoon salt
5 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups canned pumpkin puree
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
Add all ingredients to crockpot. Cook for 3-4 hours on high, or 6-8 hours on low. Garnish with cheese, sour cream, chopped scallions, diced avocado – if desired.
Oh, I would love a bowl of this chili with a couple of those cornbread muffins!
Making this for dinner (again) tonight! I add jalepeno for even more heat 🙂 LOVE your recipes Melissa!!
Thanks Felicia – glad you’re all enjoying them! 🙂
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