Chili has never been easier, just throw everything in your slow cooker and let it do the rest. Try this vegetarian version with cauliflower and pumpkin.
Hi and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Baked Pumpkin Donut Holes by Love and Confections
- How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
- Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
- Pumpkin Ravioli with Tarragon by Curious Cuisiniere
- Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
- Pumpkin Praline Pancakes by A Day in the Life on the Farm
- Baked Pumpkin Donuts by Making Miracles
Recently my friends hosted a chili cook off and obviously I participated. Normally I stick to my dad’s tried and true chili (which has won competitions in the past) but I decided to do something completely different. I figured what better time to experiment than with a crowd of people to eat at least some of the potentially disastrous results?
I based this recipe off of my dad’s but with lots of substitutions including black beans, pumpkin puree, and cauliflower. When I first tasted it I felt like something was missing only to realize it was meat. So while it wasn’t a failure, as a meat-eater this chili was just okay. Seems kind of wrong to post a recipe that I’m not screaming is the best thing in the whole wide world but that’s life, not everyone likes the same things. If you are vegetarian it may be right up your alley and it is for you that I post this recipe. To me chili just isn’t the same without meat! The chili I voted for (and which won) was made with pulled pork – something I definitely need to try.
One year ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream
SLOW COOKER VEGETARIAN PUMPKIN CHILI
1 large cauliflower head, cut into bite-size pieces
1 medium onion, chopped
1 (12 oz.) bottle beer
1 (15 oz.) can diced tomatoes with juice
1 (15 oz.) can crushed tomatoes
1 (12 oz.) can tomato paste
2 cups pumpkin puree
1/4 cup brown sugar
3 Tbsp chili powder
2 tsp oregano
2 tsp cumin
1 tsp cinnamon or pumpkin pie spice
3/4 tsp dry mustard powder
Salt and pepper, to taste
1/2 Tbsp sriracha (or other hot sauce), optional
2 (15 oz.) cans black beans, drained and rinsed
1 green bell pepper, diced
- Lightly coat the inside of your slow cooker with nonstick spray. Add all ingredients except beans, pepper and toppings. Thoroughly mix, cover, and cook on low for 4-6 hours.
- Stir in beans and pepper. Cook for another 15 minutes. Serve with favorite chili toppings.
Source: Adapted from my dad’s Pickleball Chili.