Vegan Pumpkin, Bean & Quinoa Chili

• 1 red bell pepper, seeded & chopped
• 1 jalapeno pepper, seeded & minced
• 1 yellow onion, chopped
• 1 tbsp. crushed garlic
• 1 - 14.5 oz. can petite diced tomatoes
• 1 - 15 oz. can pumpkin puree
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15.5 oz. can white navy beans, rinsed & drained
• 1/2 cup dry quinoa
• 4 cups reduced sodium vegetable broth
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 2 tsp. coriander
• 1 tsp. paprika
• 1 tsp. salt
• freshly ground black pepper

Add all ingredients into your sprayed crock pot and give it a good stir.

Cover and cook on low for 6 hours.

Yields six 2-cup servings: 248 calories, 0.9g fat, 11.9g protein, 12.8g fiber, & 34.8 net carbs each.

Top with your favorite chili toppings such as avocado chunks, vegan (or regular) cheese, and chopped green onions.  Yum!