Ingredients needed for Pumpkin Chili:
- 1 can (240 g) pumpkin purée
- 1 can (250 g) red beans, drain and wash
- 1 can (250 g) chickpea, drain and wash
- 1 can (240 g) diced tomatoes
- 1/2 can (125 g) corn kernel, drain and wash
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon ground cumin
- 1 tablespoon cayenne pepper
Instructions:
Print the Recipe!
Vegan Pumpkin Chili Recipe
This Vegan Pumpkin Chili will warm you up just in time for fall!
Ingredients
- 1 can (240 g) pumpkin purée
- 1 can (250 g) red beans, drain and wash
- 1 can (250 g) chickpea, drain and wash
- 1 can (240 g) diced tomatoes
- 1/2 can (125 g) corn kernel, drain and wash
- 1 (60 g) onion, chopped
- 4 garlic cloves, chopped
- 1 (143 g) medium red bell pepper, diced
- 1/3 cup (80 ml / 76 g) tomato purée
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon ground cumin
- 1 tablespoon cayenne pepper
- 1 1/2 cups rice
- 1/2 cup vegetable broth
- Juice of half a lemon
- 3 tablespoons olive oil
- 1 - 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
1. Cook rice as instructed on the package.
2. Heat a pot on medium heat with oil. Fry bell pepper, onion and garlic until tender. Add spices, and stir. Let it cook for some seconds to bring the flavors out.
3. Add corn, red beans and chickpea. Stir then add pumpkin purée, tomato purée, diced tomato, lemon juice and vegetable broth. Stir well together and let cook for 10 minutes on low - medium heat. Adjust salt and pepper before removing from heat.
4. Serve hot with rice.
Notes
Store 4 days in refrigerator