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.