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Vegan Pumpkin Chili with sour cream cheese jalapeno toppings

Pumpkin Chili (30-Minutes!)

Julia
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!
5 from 2 votes
Print Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 335 kcal

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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
  • 15 ounces pumpkin puree, not pumpkin pie filling, see notes
  • 15 ounces can black beans, rinsed
  • 15 ounces can kidney beans, rinsed
  • 15 ounces 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.
    1 cup yellow onion, 2 tablespoon olive oil, 1 hot red pepper, 1 larger carrot, 1-2 stalks celery, 1 cup mixed tri-color bell peppers
  • 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.
    3 medium garlic cloves, Salt to taste, Black pepper to taste, ½ teaspoon ground cinnamon, 1 teaspoon chipotle powder
  • 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.
    2 cups vegetable broth, 2 cups crushed fire roasted tomatoes, 15 ounces pumpkin puree, 15 ounces can black beans, 15 ounces can kidney beans, 15 ounces can pinto or white beans
  • 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.
    Salt to taste

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NUTRITION

Calories: 335kcalCarbohydrates: 58gProtein: 17gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 923mgPotassium: 997mgFiber: 19gSugar: 9gVitamin A: 14130IUVitamin C: 42mgCalcium: 139mgIron: 5mg
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