Vegan Slow Cooker Black Bean & Pumpkin Chili

Red Gold Tomatoes reached out to me with an offer to send over some Red Gold products to make a chili. I was immediately drawn to their Black Bean & Pumpkin Chili recipe, but replaced the turkey with textured vegetable protein (TVP). Red Gold graciously sent me a pack of goodies and I set to work on my recipe. Luckily, it's been chilly outside (ok, the pun was totally intended), and it was a perfect meal to fill my tummy and keep us warm. I highly recommend Red Gold Tomatoes and all of their products and have incorporated their tomatoes into many of my dishes since discovering them.

I love the combination of pumpkin into this chili, as it's perfect for Fall. Enjoy a bowl of chili with some vegan sour cream, chopped green onion, or crackers on top. Stay warm out there!

**The following promotion has ended**

Red Gold is hosting a giveaway of 44 Crock-Pots starting September 17, and they will be giving away two crock pots a day for three weeks on their Facebook page. Enter to win!

Vegan Black Bean & Pumpkin Chili

Ingredients
yields 8 servings

1 cup water
1 cup TVP
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can solid-pack pumpkin
1 (14.5 ounce) can Red Gold® Diced Tomatoes
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes w/Lime Juice & Cilantro
3 cups vegetable broth
2 teaspoons chili powder
1 1/2 teaspoons each cumin and oregano
Salt and black pepper to taste

Directions
1. Microwave water and pour over TVP.
2. In a skillet, heat oil over medium heat. Add TVP, onion, pepper, and garlic. Cook and stir until tender. Drain well.
3. Transfer to slow cooker. Add remaining ingredients and stir to combine. Cook, covered on low for 4 to 5 hours.