Vegan Sweet Potato Pumpkin Chili

Vegan Sweet Potato Pumpkin Chili , By recipes.ataaz.co .

This super simple Vegan Sweet Potato Black Bean Pumpkin Chili comes together with pantry staples in just 4 hours in the slow cooker. Hearty and filling with 8 grams of fiber, 7 grams of plant protein, and 37 grams of complex carbohydrates. Easy, healthy and filled with so much flavor! You can easily add cooked quinoa to this as well. This freezes well and makes for great meal prep and leftovers all week long! #vegan #healthy #pumpkin #chili #recipe

Total Time: 240 Minutes, Servings: 6-8 Servings

Ingredients :

• 4 cups sweet potato, cut about 1″ cubes (about 2 large potatoes)
• 1 cup chopped onion (about 1 medium)
• 1/2 TBS minced garlic
• 14 oz canned black beans, rinsed and drained
• 14 oz canned pumpkin
• 14 oz canned crushed tomatoes (not drained)
• 3 cups vegetable stock
• Seasonings
• 2 TBS chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt (or to taste)
• 1/4 tsp cayenne pepper
• 1/8 tsp cinnamon
• Toppings
• avocado
• tortilla chips
• cilantro
• cheese or sour cream, if not vegan

Instructions :

• Prepare and cut sweet potato and onion. Add into crock pot, then add your garlic, rinsed black beans, pumpkin, crushed tomatoes (including juice), and vegetable stock.
• Add in all of your seasonings, with salt to taste (add more salt if you prefer) and stir until ingredients are evenly distributed.
• Cook on high for 4 hours, or low for 6-8 hours.
• Recipe serves about 8 small-medium bowls, or 6 large bowls. Top with avocado, cilantro, cheese and/or sour cream (if not vegan).
• Chili will keep in fridge up to 5 days, or store in airtight container in freezer up to 3 months.

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