Vegan Pumpkin Chili
An easy and quick One-pot Vegan Pumpkin Chili is loaded with a variety of veggies, beans and warming spices. This is the kind of dish you want to reach for one more bowl. Ready in 30 minutes!
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INGREDIENTS
- 1 cup yellow onion, diced
- 2 tablespoon olive oil, good quality LINK
- 1 hot red pepper, serrano, chipotle peppers, habanero or jalapeno, diced fine, seeds removed or sub with chili powder
- 3 medium garlic cloves, minced
- Salt to taste
- Black pepper to taste
- ½ teaspoon ground cinnamon
- 1 teaspoon chipotle powder
- 2 cups vegetable broth, or any meat/poultry broth
- 2 cups crushed fire roasted tomatoes, or normal
- 1 15 oz pumpkin puree, not pumpkin pie filling, see notes
- 1 15 oz can black beans, rinsed
- 1 15 oz can kidney beans, rinsed
- 1 15 oz can pinto or white beans, rinsed
- 1 larger carrot, sliced
- 1-2 stalks celery, sliced
- 1 cup mixed tri-color bell peppers, smaller dice
- Lime
Serve with
- Fresh cilantro
- Avocado
- Red onion
- Sour cream or plant based yogurt
- Shredded cheese
- Jalapeno slices
INSTRUCTIONS
- In a large heavy bottom dutch oven over medium-high heat add oil and once hot saute onion, bell peppers, celery, carrot and hot pepper. Saute for 2-3 minutes and add garlic, saute again 1 minute. Add seasonings and mix a few times until combined and spices are starting to open up.
- Add in the remaining ingredients: all beans, broth, tomatoes, puree, mix to combine and simmer on lower heat for 20 minutes. The chili should now start to thicken. If too thick, add more broth or warm spring water. Season for salt and pepper. Right before serving squeeze lime juice all over the chili. Serve warm bowl of chili right away with plenty and more toppings.
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