Slow Cooker Ingredients:
4½ cups water
1 (15 oz/ 425 g) can kidney beans, drained and rinsed
1 (15 oz/ 425 g) can pinto beans, drained and rinsed
1 (15 oz/ 425 g) can cannellini beans, drained and liquid saved
1½ cups pumpkin puree
½ cup brown teﬀ grain
½ cup millet
1 cup chopped onion, sautéed (or 1 teaspoon onion powder)
2½ teaspoons chili powder (salt free blend)
1½ teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon ground cumin
¼ to 1 teaspoon ground cayenne or chipotle to taste (more = hotter)
Ingredients to add before serving:
2 tablespoons nutritional yeast
3 tablespoons tomato paste
1 teaspoon dried oregano (in addition to the amount added at the beginning of cooking)
½ teaspoon jalapeño powder (or more if you like it hot)
salt, to taste
- Add the kidney beans, pinto beans, cannellini beans, pumpkin puree, teﬀ, millet, onion, chili powder, smoked paprika, oregano, garlic, cumin, and cayenne to the crock of a 4-quart slow cooker.
- Cook on low 7 to 8 hours. Note: if you might be home late add an additional ½ cup water to give you some leeway.
- Before serving: stir in the nutritional yeast, tomato paste, oregano, and jalapeño powder. Stir well, then add salt to taste if needed.
- You can serve as is in a bowl (with or without optional toppiings) or with a side of tortillas, in tacos, or even in a dish of chili mac!
Note: If any grains stick to the bottom of your slow cooker, just soak overnight and it will clean up easily in the morning.
Recipe and photo courtesy of The Teﬀ Company. Recipe developed by Kathy Hester.