This easy chili is unique and delicious. It has the added bonuses of iron, vitamin A, and protein. It's also completely vegetarian!

Vegetarian Pumpkin Spinach Chili

(28 ounce) can diced tomatoes

(14 ounce) can 100% pure pumpkin

vegetable juice

okra

broccoli

carrot,

zucchini,

onion,

pumpkin pie spice

white sugar

white vinegar

chili powder,

salt

black pepper

(12 ounce) package vegetarian ground beef crumbles

(19 ounce) can fava beans, drained

spinach

Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.


Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.


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.

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!

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.

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!

Not bad. Definitely something that can be tweaked (and probably should). The best part was the smell of the house! Most of the vegetables can be swapped based on your tastes. The one change I would definitely make for next time is to reduce to 1 tbsp pumpkin spice. I found it fairly overwhelming and by the end of the dish I felt quite saturated by spice. My wife seemed to enjoy it more than I did so I may make it again in the future (though she agreed...too spicy).

vegetarian pumpkin spinach chili

Prep Time: 25 minutes

Cook Time: 3 hours, 20 minutes

Total: 3 hours, 45 minutes

Servings: 9

Cost: $3.51 /serving

Author : Dani

Ingredients

Instructions

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