Does your family love chili? I bet you thought that pumpkin doesn’t belong in chili- but after you try this amazing Vegan Pumpkin Chili recipe, you’ll be a believer! It has a nice spice, great texture and has become a fast family favorite!
Be sure to save this recipe to make this fall or any time of year. My son loves it with sour cream and cheese on the top (he’s not Vegan). You can also add tomato puree and diced tomatoes, but if you run out of these ingredients, you can also use pasta sauce for chili. How does your family like their chili?
Want another chili recipe? Try this Slow Cooker White Chicken Chili!
Love to experiment with pumpkin in your recipes? Be sure to check out our Best Main-Dish Pumpkin Recipes! In this yummy collection, you will find delicious and savory Main-Dish Pumpkin Recipes your family will love! The recipes are easy to make and did I mention – oh so good?! And, as pumpkin is incredibly healthy, it is a great way to get extra vitamins and minerals into your meals!
Serving 4 – 6
Cuisine Vegan, Mexican Inspired
Store 4 days in refrigerator
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
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
See the recipe below for all the ingredients
Instructions:
1. Cook rice as instructed on the package.
2. Cut/dice bell peppers, onions and garlic.
3. Heat a pot on medium heat with oil. Fry bell pepper, onion and garlic until tender.
4. Add spices, and stir. Let it cook for some seconds to bring the flavors out.
5. Add corn, red beans and chickpea. Stir then add pumpkin purée, tomato purée, diced tomato, lemon juice and vegetable broth.
6. Stir well together and let cook for 10 minutes on low – medium heat. Adjust salt and pepper before removing from heat.
7. Serve hot with rice.
Print the Recipe!
Vegan Pumpkin Chili Recipe
Yield:
4-6
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
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
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