Vegan Pumpkin Chili
This sweet and savory pumpkin chili is plant based, gluten-free, and made using fresh veggies and fall flavors.
Prep Time5 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 621kcal
Cost: $10
- 1 tablespoon olive oil extra virgin
- 1 yellow onion diced
- 3 bell peppers diced
- 2 garlic cloves minced
- 2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 cups vegetable broth
- 30 oz tomatoes canned, crushed or diced
- 15 oz pumpkin puree canned
- 15 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 2 tablespoon maple syrup
Wash and prep all of the vegetables. Combine the olive oil, peppers, and onion in a large pot over medium heat. Sauté for about 10 minutes, stirring frequently.
Add all remaining ingredients to the pot. Stir well and bring to a boil. Once it has reached a boil, reduce to a simmer, cover, and cook for an additional 20 minutes.
Remove from heat and let cool slightly before serving.
I recommend topping with any or all of the following: cilantro, tortilla strips, vegan sour cream, shredded vegan cheese, jalapeños, and/or corn bread.
Can be stored in an airtight container in the fridge for up to 5 days. Can be stored in the freezer in an airtight container for up to 3 months.
Calories: 621kcal