Sep 18

Three Bean Vegetarian Chili in the Crockpot

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.

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4 Responses to Three Bean Vegetarian Chili in the Crockpot

  1. Oh, I would love a bowl of this chili with a couple of those cornbread muffins!

  2. Felicia says:

    Making this for dinner (again) tonight! I add jalepeno for even more heat 🙂 LOVE your recipes Melissa!!

  3. Pingback: 20 Vegetarian Soups, Stews and Chili Recipes - Faith Filled Food for Moms

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