Pumpkin Chili | Vegan | Gluten Free
Prep time
Cook time
Total time
This vegan and gluten free chili gets a fall twist with the help of roasted pumpkin! This pumpkin chili is perfect as a a quick and comforting dinner or whip up a batch for a healthier Game Day option.
Author: The Edgy Veg
Recipe type: Dinner
Cuisine: American
Serves: Serves 4-6
Ingredients
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 1 large yellow onion, chopped
- 2 red bell pepper, chopped
- ½ jalapeno pepper, seeded and minced
- 1 Tbsp ground cumin powder
- 1 tsp-1½ tsp chili powder (depending on your spice tolerance)
- 1 tsp dried oregano
- 2 cups pumpkin puree (cannedor homemade)
- 2-28oz cans diced tomatoes with juice
- 1 cup vegetable broth
- 1-14oz can kidney beans
- 1-14oz can black beans
- ΒΌ tsp ground cinnamon + more to taste
- salt & black pepper
Optional Toppings:
- Vegan sour cream
- Vegan cheese shredsof choice
- Avocado slices
- Green onions, sliced
- Fresh cilantro, chopped
Instructions
- In a large saucepot heat oil over medium high and saute garlic and onions for 3-5 mins or until soft and translucent.
- Add red peppers and minced jalapeno and saute for 2 mins or until they look extra bright in colour.
- Add cumin, chili pepper and oregano and saute for 1 min, stirring constantly.
- Add pumpkin, canned tomatoes, vegetable broth, and both cans of beans, stir and bring to a boil.
- Reduce heat to simmer and season with salt and pepper to taste.
- Cover and allow to simmer for 20 mins, stirring occasionally.
- Uncover and stir in ¼ tsp cinnamon, taste and add more cinnamon, salt or pepper if desired.
- To serve, ladle chili into bowls and garnish with any of the above listed optional toppings.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2017/10/04/pumpkin-chili-vegan-gluten-free/