Recipe by Dani
"This easy chili is unique and delicious. It has the added bonuses of iron, vitamin A, and protein. It's also completely vegetarian!"
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1 (28 ounce) can
1 (14 ounce) can
100% pure pumpkin
carrot, peeled and chopped
pumpkin pie spice
chili powder, or to taste
ground black pepper
1 (12 ounce) package
vegetarian ground beef crumbles
1 (19 ounce) can
fava beans, drained
I had a lot of pumpkin puree, so I looked for some recipes. I love how you can place everything in the crock pot and then forget about it. It has a very different taste, and plenty of spice. We couldn't find fava beans, so I used garbanzo beans, and they tasted really good! I couldn't even taste the veggie meat, but it's healthy and was definitely in there! This tastes good on a cool fall or winter night.
This could be an awesome dish with a few tweaks. I had trouble mixing the ingredients because there simply wasn't enough liquid - I ended up adding 8 cups of water just to get the ingredients to mix. I couldn't find fava beans in my area so I substituted butter beans. I didn't have pumpkin pie spice in the house so I made my own from nutmeg, cinnamon, ginger and clove, making sure to use only 1 TBS of my spice mixture. I added double the chili powder. In the end, the dish was terribly underflavored. Adding salt at the table helped but wasn't enough. Next time I make this I will quadruple the chili powder, double the black pepper and add a bit of cayenne. I will also probably quadruple the amount of vegetable juice and add vegetable broth as well. Additionally I will add more spinach - we like spinach.
Yummy!!! Didn't have Broccoli or spinach and after it had simmered decided to just leave the vegetarian ground beef crumbles out cause we loved the flavor already!!! Will make again and try it with broc & spinach!
I think the 2 tablespoons of pumpkin spice could be reduced to one. My whole house smelled like I was baking an apple pie from the cinnamon.
I made this exactly as written and found it to be quite good. I didn't think the pie spice was overwhelming, but you can definitely taste the pumpkin which I love. It's not something I would make on a regular basis, but if you want something a little different and extremely healthy, this is a great recipe.
I added more garlic and ommited the broc because that would make the whole thing weird.
This was very easy to make and turns out wonderful. I omitted the vegetarian crumbles and okra. Added everything else, and I even made a mistake by adding the spinach in at the start of cooking, and it turned out just fine. Will definitely be making this one again in the future!
I prepared this for my friends annual Chili Cookoff. We did not win, but I'm still very proud of my creation. Infact, this maybe my very first creation--ever. So, yes it was that simple. And I even strayed from the recipe--another first!
We added a can of corn, a can of black beans, nutmeg and cinnamon.
It had amazing texture, and a great combination of sweet/spicy! Definitely making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Pumpkin Spinach Chili
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 22
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