…vegan pumpkin chili!

gotta love the blog world for continuing to inspire new recipes… because it happened again.

last week, emily over at the front burner made some delicious looking butternut squash and black bean chili and it got me really wanting to make some pumpkin chili in my crock pot.

i googled and googled (ps, did you know googled is an actual word?) my little heart out to try to find a good recipe… and then decided to give up and just throw everything i wanted into the crock pot… and it worked!

vegan pumpkin crockpot chili

1 can of pumpkin

1 can of black beans

1 can of kidney beans

1 can of tomato sauce

2 can of diced tomatoes (i used one regular, one with roasted garlic)

1 cup of onions

1 cup of red pepper

2 cups of corn

2 cloves of garlic

1 tablespoon of chili powder

1 tablespoon of cumin

salt and pepper to taste

cayenne to your kick preferences

first things first- chop up those onions, peppers, and garlic.and then here’s the best part… throw EVERYTHING into your crockpot (after opening a million cans… ps, anyone have a good can opener? it may or may not have taken me 3-4 tries to get each one of those puppies open)

and then add in your spices…but wait! don’t forget to add a little kick-set your crock pot for 9 hours (gotta let all those flavors become besties)and then you wait… for 9 hoursbut… then… the wait is all worth it when  you get to eat this pure deliciousness for the next week… i like to add in some ripe avocado and cashews… yum!

<insert mouthwatering photo of chili with perfectly arranged  cashew and avocado garnishes in beautiful bowl and superb lighting here…. instead of the reality of it in tupperware with plastic silverware in my tiny little cube>

the only change i’ll make next time? …doubling the recipe!