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Pumpkin Kale Chili in the Crockpot

Author Johnna

Ingredients

  • 1 medium yellow onion , chopped
  • 3 garlic cloves , minced
  • 1 package tempeh , gluten-free
  • 1 bunch , 6 to 8 stems, kale (remove from stems, chopped to desired size)
  • 4 cups vegetable broth , gluten-free
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 (15 oz.) can pumpkin puree
  • 1 (14.5 oz.) can diced tomatoes with chiles
  • 1 T . chili powder
  • 2 t . ground cumin
  • 1/2 t . salt
  • 1/2 t . black pepper

Instructions

  1. Heat a large sauce pan until droplets of water poured into the pan will sizzle and dash across the pan. Once the pan is that warm, add 2 Tablespoons of water, the chopped onion and garlic. (This is water sauteing.)
  2. Once onions are transparent, add tempeh. Cook, stirring occasionally, to brown the tempeh just a bit. Add kale, cooking until kale has softened a bit.
  3. Add this mixture and all remaining ingredients to crockpot. Cook on low for 7-8 hours or on high for 4-5 hours.