Autumn Chili
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can tomato sauce
- 32 oz vegetable broth
- 3 cups almond milk
- 4 cloves garlic, minced
- 2 Tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- 1 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- ¼ teaspoons ground cayenne pepper
- 1 Tbs salt
- 1 onion, diced
- 3 large sweet potatoes, peeled and chopped into bite-size pieces
- 4 apples, peeled and chopped into bite-size pieces
- 5 carrots, chopped into bite-size piece
- 2 cups peeled and chopped butternut squash
- 3 (15 oz) cans organic black beans, drained and rinsed
Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.
Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!
Adapted from www.tastykitchen.com
Tags: Meatless, slow cooker, soup, vegan