Description
This hearty Vegan Pumpkin Chili is a cozy, one-pot meal made with a blend of beans, fire-roasted tomatoes, warm spices, and pumpkin puree. It’s a satisfying and flavorful meat-free dish that’s perfect for fall and comes together in just 30 minutes.
Ingredients
- 2 tablespoons oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 large green or red bell pepper, diced
- 1 (14-ounce) can fire-roasted diced tomatoes, with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 3 tablespoons cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 (6-ounce) can tomato paste
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (15-ounce) can pumpkin puree
- Parsley for garnish (optional)
Instructions
- Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper. Cook until onions are translucent and fragrant.
- Add the diced tomatoes, all beans, cumin, chili powder, cinnamon, nutmeg (if using), tomato paste, water, salt, and pepper. Stir well, cover, and bring to a boil.
- Reduce heat to a simmer and cook for 30 minutes, stirring occasionally to prevent burning.
- Stir in the pumpkin puree and simmer for another 5 minutes.
- Remove from heat and serve hot, garnished with parsley if desired.
Notes
- Adjust the spice: Start with less chili powder and increase to taste.
- Season to taste: Taste before serving and adjust seasonings as needed.
- Control thickness: Simmer longer or add more water/broth to adjust consistency.
- Serving suggestion: Great with cornbread or over rice for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 552
- Sugar: 21g
- Sodium: 1642mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 92g
- Fiber: 29g
- Protein: 27g
- Cholesterol: 0mg
