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Vegetarian Pumpkin Spinach Chili

Vegetarian Pumpkin Spinach Chili

  • Prep

    25 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 45 m
Dani

Dani

This easy chili is unique and delicious. It has the added bonuses of iron, vitamin A, and protein. It's also completely vegetarian!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 854 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
  2. Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tashi123
20

Tashi123

11/5/2010

I had a lot of pumpkin puree, so I looked for some recipes. I love how you can place everything in the crock pot and then forget about it. It has a very different taste, and plenty of spice. We couldn't find fava beans, so I used garbanzo beans, and they tasted really good! I couldn't even taste the veggie meat, but it's healthy and was definitely in there! This tastes good on a cool fall or winter night.

renadeann
20

renadeann

10/5/2010

Yummy!!! Didn't have Broccoli or spinach and after it had simmered decided to just leave the vegetarian ground beef crumbles out cause we loved the flavor already!!! Will make again and try it with broc & spinach!

Jennifer
16

Jennifer

11/18/2010

This could be an awesome dish with a few tweaks. I had trouble mixing the ingredients because there simply wasn't enough liquid - I ended up adding 8 cups of water just to get the ingredients to mix. I couldn't find fava beans in my area so I substituted butter beans. I didn't have pumpkin pie spice in the house so I made my own from nutmeg, cinnamon, ginger and clove, making sure to use only 1 TBS of my spice mixture. I added double the chili powder. In the end, the dish was terribly underflavored. Adding salt at the table helped but wasn't enough. Next time I make this I will quadruple the chili powder, double the black pepper and add a bit of cayenne. I will also probably quadruple the amount of vegetable juice and add vegetable broth as well. Additionally I will add more spinach - we like spinach.

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