Vegan Pumpkin Chili

Vegan Pumpkin Chili:

Vegan Pumpkin Chili

1 – bag of meat-free crumbles (such as Boca Ground Crumbles)**

1 – medium onion, chopped

1 – cup canned pumpkin (or squash)

1 – 28 oz. can diced stewed tomatoes

1- 15 oz. can kidney or black beans, drained & rinsed

1 – 12 oz. bottle of chili sauce

1-2 tablespoons chili powder

2 teaspoons pumpkin pie spice

1-1/2 teaspoons salt

1 teaspoon pepper

In a crock pot, combine all ingredients and slow cook on low for 3-4 hours.

On the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat, cover and simmer and for 1 hour.

Serve with your favorite chili toppings!

* if you like spicy chili, consider adding a touch of Chipotle peppers in adobo sauce or cayenne pepper.

** You can substitute lentils, bulgur wheat, or more beans for the crumbles.