AuthorAmy RD, LDNCategoryGluten-Free, Slow Cooker, VegetarianDifficultyBeginnerThe perfect fall dinner! You won't even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.
Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula. Cover and cook on low for 6-8 hours.
When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
Ingredients
Directions
Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula. Cover and cook on low for 6-8 hours.
When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.