This hearty, veggie-packed chili brings together black beans, pumpkin, tomatoes, and warm spices for a nourishing and deeply satisfying meal. It’s an easy Meatless Monday favorite—rich, thick, and full of flavor. Simmer it on the stovetop or let the slow cooker do the work so dinner is ready when you walk in the door. Add a simple green salad and a warm slice of cornbread to complete the meal.
INGREDIENTS:
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken or hearty vegetable broth
2 (15-ounce) cans black beans, rinsed and drained
1 (16-ounce) package frozen soy crumbles
1 (15-ounce) can solid-pack pumpkin
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon dried red pepper flakes
1 tablespoon chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
METHOD:
Stovetop Method: In a large saucepan or stockpot, heat the olive oil over medium heat. Add the onion and yellow pepper; sauté until tender. Add the garlic and cook for 1 minute more. Stir in all remaining ingredients. Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally. Serve hot with cornbread or your favorite chili toppings.
Slow Cooker Method: Add all ingredients to a slow cooker. Cook on Low for 4–5 hours, or until heated through. Serve warm.
SERVING SUGGESTIONS:
- Top with sliced green onions, cilantro, or shredded cheese.
- Serve with skillet cornbread, tortilla chips, or warm flour tortillas.
- Add a dollop of Greek yogurt or sour cream.
- Pair with a crisp green salad or cabbage slaw.
YIELD: Makes 8 servings
