Vegan Slow Cooker Pumpkin Chili

As you can probably tell by all the pumpkin recipes all over the blogosphere, fall has officially arrived! In honor of October, arguably the most pumpkin-filled month of all, I'm jumping on the bandwagon with a vegan slow cooker pumpkin chili recipe.

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I was inspired by The Iron You's recipe but ended up changing it quite a lot due to not having all the ingredients, being way too lazy to cook chili without the slow cooker, and umm creative inspiration. 

Vegan Slow Cooker Pumpkin Chili

Recipe:
(Makes 8 big servings)

Calories: 242 | Fat: 1g | Cholest: 0mg | Sodium: 435mg | Carbs: 51g | Fiber: 19g | Sugars: 9g | Protein: 15g

2 sweet potatoes
2 carrots
1 green bell pepper
1 yellow onion
4 cloves garlic
1 jalapeno pepper
1 cup dried black beans
1 14.5 oz can cannellini beans
1 14.5 oz can diced tomatoes
1 cup canned pumpkin
1/2 cup Bulgar wheat
1/2 cup pearled barley
1 tbsp cumin
1 tbsp chili powder
2 tsp Sriracha 
2 tsp black pepper
2 tsp ground ginger
1 tsp cinnamon
1 tsp salt
4 cups vegetable broth
1/2 cup soy or Greek yogurt (for topping)

Chop the vegetables and seed and chop the jalapeno pepper
Rinse and drain the beans
Dump everything into the slow cooker and stir
Cook on low for 6-8 hours
Top with Greek yogurt and eat!

This chili is warm, creamy and comforting in a way that makes you forget it's vegan. All the beans, grains and pumpkin also make it really filling. It's also super easy since all you have to do is dump everything in the slow cooker, perfect if you are really lazy busy like me. And, as you can probably tell from how full that slow cooker is, it makes A LOT of chili. Haven't tried it yet but I imagine this would also freeze well.

Q: Tried any fun pumpkin recipes lately? Any other favorite fall foods?