Slow Cooker Pumpkin Chili

This vegan Mediterranean sandwich features roasted, caramelized eggplant, roasted red peppers, sun dried tomatoes, olives, and hummus. It's easy to make and makes a great weeknight dinner.

Yield: 6

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Slow Cooker Pumpkin Chili

This easy vegan slow cooker pumpkin chili is the perfect weeknight meal. Just dump everything in and go about your day. Loaded with healthy veggies!

Ingredients

• 1/2 diced onion
• 3 minced garlic cloves
• 1 diced red and green bell peppers
• 1 diced jalapeno (Discard seeds)
• 1 (15-ounce) can fire-roasted tomatoes
• 1 can black beans
• 1 can pinto beans
• 1 (15-ounce) can pumpkin puree
• 1 medium chopped sweet potato
• 1 cup vegetable broth
• 2 teaspoons each: cumin, chili powder
• 1 teaspoon each: onion granules, pink salt
• 1/2 teaspoon each: pepper, smoked paprika
• Juice of one large lime

Instructions

1. Put everything into a slow cooker except lime juice and cook on low for 6-8 hours. Check at 6 hours to see if the sweet potatoes are done.
2. Add lime juice and stir.
3. Top with red onion, jalapeno, cilantro, and avocado and serve!

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