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.
Recipe type: Dinner
Cuisine: American
Serves: Serves 4-6
Optional Toppings:
  1. In a large saucepot heat oil over medium high and saute garlic and onions for 3-5 mins or until soft and translucent.
  2. Add red peppers and minced jalapeno and saute for 2 mins or until they look extra bright in colour.
  3. Add cumin, chili pepper and oregano and saute for 1 min, stirring constantly.
  4. Add pumpkin, canned tomatoes, vegetable broth, and both cans of beans, stir and bring to a boil.
  5. Reduce heat to simmer and season with salt and pepper to taste.
  6. Cover and allow to simmer for 20 mins, stirring occasionally.
  7. Uncover and stir in ¼ tsp cinnamon, taste and add more cinnamon, salt or pepper if desired.
  8. 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/