Pumpkin Vegan Chili with Beans
30 minute Pumpkin Vegan Chili features two types of beans, sweet corn, smoky tomatoes, and creamy pumpkin puree. A perfect cozy fall dinner.
Servings: 6
Calories: 284kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper (any color) diced
- 1-15 ounce can pumpkin puree (NOT pumpkin pie filling)
- 1-15 ounce can diced fire-roasted tomatoes with their liquid from the can
- 1-15 ounce can pinto beans with their liquid from the can (1½ cups)
- 1-15 ounce can black beans with their liquid from the can (1½ cups)
- 1-15 ounce can corn drained (or substitute 1½ cups frozen defrosted corn)
- 2 Tablespoons adobo sauce from a can of chipotle chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt and pepper to taste
Instructions
- Heat the olive oil In a large pot over medium heat. Saute the onion until slightly translucent.1 Tablespoon extra virgin olive oil, 1 small onion
- Add the garlic and bell pepper and saute until the bell pepper starts to soften.2 cloves garlic, 1 bell pepper
- Add the remaining ingredients and stir to combine.1-15 ounce can pumpkin puree, 1-15 ounce can diced fire-roasted tomatoes, 1-15 ounce can pinto beans, 1-15 ounce can black beans, 1-15 ounce can corn, 2 Tablespoons adobo sauce, 1 teaspoon chili powder, 1 teaspoon ground cumin, salt and pepper
- Cover the pot and simmer for 20 minutes over low heat, stirring occasionally.
- Allow the chili to rest covered for 5 minutes before serving.
- Serve with lime wedges, chopped cilantro, cubed avocado, chopped tomatoes, diced onions, tortilla chips, etc.
Notes
Leftover chili can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat the leftovers on the stove or in the microwave. Defrost frozen chili overnight in the refrigerator before reheating.
Leftover chipotles in adobo sauce can be frozen in a glass storage container for use in other recipes.
Nutrition
Calories: 284kcal | Carbohydrates: 51g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1612mg | Potassium: 811mg | Fiber: 13g | Sugar: 10g | Vitamin A: 12240IU | Vitamin C: 38mg | Calcium: 119mg | Iron: 5mg
