Vegan Fuji Slow Cooker Pumpkin Chili
*Recipe Notes: This chili is super easy to make and a great way to use up the odds and ends in your produce drawer. Sometimes I add a diced carrot, some chopped up celery, or even an apple, finely chopped. This is a very mild chili. If you want to turn up the heat, throw in an extra jalapeno and some red chili pepper flakes when you’re sauteing the vegetables in step 2. Serve up your chili just as it is, or add your favorite toppings, like cashew sour cream, and sliced scallions (or pickled jalapenos if you’re like Squirrel!). Another added benefit of making this chili is that it makes fantastic leftovers. It’s even better the next day!
Makes 8 to 10 servings
1 (28-ounce) can diced peeled tomatoes in juice
1 (15-ounce) can red kidney beans (or red beans), with juice
1 (15-ounce) can red kidney beans (or red beans), drained
1 (15-ounce) can pinto beans, with juice
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can pumpkin puree
2 small red onions, diced
2 medium bell peppers, diced (any color, but green if you want less sweetness)
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 inch fresh ginger, peeled and minced
2 teaspoons fine grain sea salt, divided
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground turmeric
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper
8 ounces cremini mushrooms (aka, Baby Bella mushrooms), finely chopped
2 (6-oz.) packages Wildwood Baked Tofu (or other seasoned baked tofu), finely chopped
1/4 cup nutritional yeast
1 tablespoon liquid hickory smoke
1. Add the tomatoes, red kidney beans, pinto beans, and pumpkin puree to a slow cooker, and stir to mix. Cover and start to cook on low.
2. Heat about 1/4 cup of water, or vegetable stock (enough to just barely cover the bottom of your pan) a wok, or large saute pan, over medium heat. Add the onions, bell peppers, garlic, jalapeno, and ginger and saute until the vegetables start to soften. Then add 1 teaspoon of the salt, and the cumin, chili powder, turmeric, basil, oregano, parsley, and black pepper to the pan stir to mix. Add the chopped tofu and cremini mushrooms and stir to combine. Cook over medium heat for 5 minutes, then remove the pan from the heat and stir in the nutritional yeast and liquid smoke.
3. Add the vegetable mixture to the slow cooker, along with the remaining 1 teaspoon of salt, and stir to combine. Recover the slow cooker and cook for 8 hours on low, or 4 to 5 hours on high.