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Spicy Pumpkin Chili

Chili is a great fall staple, it’s easy to toss everything in a crock pot and let it simmer. The whole house starts to smell like fall, it’s fantastic and great for company. You can make your favorite chili and add a can of pumpkin puree or mix it up a bit and follow along below:

Pumpkin Chili

1 yellow onion, diced
1 green bell pepper, diced
2 jalapenos, diced
3 cloves garlic, minced
2 cans fire roasted tomatoes, diced
1 tub Gimme Lean Vegan Sausage, thawed
2 cups boca crumbles, thawed
1 can black beans, drained and rinsed
1 can pumpkin puree
1 btl pumpkin beer or 1 1/2 cups water
1/2 pumpkin coffee, optional
1/4 cup sriracha sauce
2 tbsp ground red pepper
1 tbsp cinnamon
2 tbsp chili powder

Optional Toppings: Greek Yogurt, Daiya Vegan Cheese, Sharp Cheddar Cheese, Chives, Goldfish Crackers, more chili powder


  1. Set crock pot to high heat for 2 hours. (Use stove top large pan if you don’t have a crock pot).
  2. Add onion, pepper, jalapeno, garlic, Gimme Lean Sausage with juice from 1 can of tomatoes. Using a flat wooden spoon chop sausage until broken into small pieces in crock pot.
  3. Stir occasionally for 10 minutes be sure not so burn veggies and sausage.
  4. Add remaining tomato cans, pumpkin beer, pumpkin puree, pumpkin coffee and sriracha sauce. Stir until combined.
  5. Add remaining ingredients and set crock pot to low for 1.5 hours, stir every 45 minutes to prevent burning.
  6. Turn to warm and serve as desired with optional toppings.

Pumpkin Chili with Toppings


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