Slow Cooker Vegetarian Pumpkin Black Bean Chili

A rich and flavorful vegetarian chili enhanced by the richness of pumpkin. This dish, perfectly cooked in a slow cooker, is incredibly comforting and simple to make.

Ingredients:

• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz diced tomatoes, undrained
• 1 can 15 oz pumpkin puree
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

Add the kidney beans, diced tomatoes, chopped onion, bell pepper, minced garlic, frozen corn, black beans, and vegetable broth to a slow cooker

Add the smoked paprika, cumin, chili powder, salt, and pepper

Mix thoroughly to blend

Vegetables should be cooked for 6 to 8 hours on low heat, covered, or until flavors are well-incorporated and soft

Serve hot, topped with your preferred toppings chopped green onions, sour cream, or shredded cheese