The slow cooker lets you drop everything in and forget about it. This vegan chili is thick, full of veggies, and smells like warm cinnamon. Pumpkin adds lots of vitamins, especially vitamin A, which helps keep eyes healthy.
Active time: 15 minutes | Total time: 3–4 hours (low) or 2–3 hours (high) plus 15 minutes prep
Slow Cooker Pumpkin Chili with Bulgur
Ingredients
- 1½ cups low‑sodium vegetable broth
- 2 cans (15 oz each) kidney beans, rinsed and drained
- ½ cup dry bulgur wheat
- 1 can (14.5 oz) diced tomatoes
- 1 large onion, diced
- 1 large jalapeño, finely chopped
- 1 cup pumpkin puree
- 1 tablespoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar
Directions
- Place the broth, beans, bulgur, tomatoes (with their juice), onion, jalapeño, pumpkin puree, chili powder, cinnamon, and salt into the slow cooker. Stir well.
- Cover and cook on low for 3–4 hours or on high for 2–3 hours, until the bulgur is soft and the chili thickens.
- Give the pot a gentle stir once or twice while it cooks so the bulgur absorbs liquid evenly.
- When the cooking time is up, mix in the apple cider vinegar.
- Scoop into bowls and serve warm.
Serves: 4 | Serving size: 1¾ cups
Nutrition per serving: 320 calories, 3 g fat, 58 g carbs, 20 g fiber, 17 g protein, 613 mg sodium.
Key nutrients: 78% of daily vitamin A, 39% vitamin C, 29% iron, 16% calcium.