Vegetarian Bean and Pumpkin Chili

Vegetarian Bean and Pumpkin Chili

Vegetarian Bean and Pumpkin Chili

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • American
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 28 ounces can crushed tomatoes
  • 15 ounces can pumpkin puree
  • 2 serrano chiles, minced
  • 3 inches chipotle chiles adobo, minced
  • 4 cups vegetable stock
  • 2 cups water
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons cumin
  • 1/2 cinnamon stick
  • 2 teaspoons ground coriander
  • 3 teaspoons salt (taste)
  • 1 1/2 teaspoons chili powder
  • Several dashes of Tabasco
  • Shredded cheese
  • Cilantro
  • Sour cream
  • 1Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes.
Instructions

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker.

Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary.

Serve topped with desired garnishes.

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