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Pumpkin Chili (30 Minute Vegan Recipe)
Vegan Pumpkin Chili is a hearty and healthy fall meal that comes together in less than 30 minutes. It's cozy, comforting, and perfect for crisp evenings.
Course
Main Course
Cuisine
American
Special diet
gluten-free, nut-free, soy-free, vegan
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
6
Calories
282
kcal
Author
Amy Katz
Equipment
Dutch Oven
Ingredients
1
Tablespoon
olive oil
(to omit oil, saute in water instead)
1
onion
chopped
2
cloves
garlic
minced
1
bell pepper
(any color) chopped
1
can
pumpkin puree
(15 ounces)
1
can
fire-roasted tomatoes
(15 ounces) diced with their liquid
1
can
pinto beans
(15 ounces) with their liquid
1
can
black beans
(15 ounces) with their liquid
1
can
corn
(15 ounces) drained (or substitute frozen defrosted corn)
2
Tablespoons
adobo sauce
from a can of chipotle chiles
1
teaspoon
chili powder
1
teaspoon
ground cumin
salt
to taste
pepper
to taste
US Customary
-
Metric
Instructions
In a large pot over medium heat, saute the onion until slightly translucent.
Add the garlic and bell pepper and saute until the bell pepper starts to soften.
Add the remaining ingredients and stir to combine.
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, cilantro, avocado, chopped tomatoes, onions, tortilla chips, etc.
Video
Notes
Leftover chili can be refrigerated for up to 3 days. Reheat the leftovers on the stove or in the microwave.
Nutrition
Calories:
282
kcal
|
Carbohydrates:
50
g
|
Protein:
12
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
1608
mg
|
Potassium:
801
mg
|
Fiber:
13
g
|
Sugar:
10
g
|
Vitamin A:
12210
IU
|
Vitamin C:
38
mg
|
Calcium:
116
mg
|
Iron:
5
mg