Vegetarian Pumpkin Crock Pot Chili

Name: Vegetarian Pumpkin Crock Pot Chili Recipe
Yield: 15
Ingredients: 1 tsp olive oil; 1 red onion diced; 2 cloves garlic minced or crushed; 4 stalks celery diced; 1 package (2 cups) Veggie Round Ground; 4 cups diced Zucchini (about 3 medium zucchinis); 2 cups diced red peppers; 1 cup black beans (about one small can); 2 cans (about 4 cups) diced tomatoes no salt added; 1 small can pumpkin puree (about 1.5 cups); 2 cups water; 1 T chili powder; 1/2 T garlic powder; 2 tsp salt; 1/2 tsp smoked paprika; 1/2-1 tsp of pumpkin pie spice (to taste)

Number of Servings: 15

Ingredients

1 tsp olive oil 1 red onion, diced2 cloves garlic, minced or crushed4 stalks celery, diced1 package (2 cups) Veggie Round Ground4 cups diced Zucchini (about 3 medium zucchinis)2 cups diced red peppers1 cup black beans (about one small can) 2 cans (about 4 cups) diced tomatoes, no salt added1 small can pumpkin puree (about 1.5 cups) 2 cups water1 T chili powder1/2 T garlic powder 2 tsp salt 1/2 tsp smoked paprika1/2-1 tsp of pumpkin pie spice (to taste)

Directions

Saute the garlic, onions and celery in the olive oil until soft.

Put this and all of the other ingredients into a large crockpot.

Cook on high for the first 15-min to heat up the mixture, then turn down to low and cook for 6-8 hours.

Serving Size:�Makes 15 1 cup servings

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 83.3
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 444.9 mg
Total Carbs: 14.3 g
Dietary Fiber: 4.7 g
Protein: 6.7 g

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