This vegan pumpkin chili is filled with flavor, texture, and spice. Combining easy canned ingredients- this quick one pot meal will warm you up during colder months.
Tips & Variations:
- Feel free to substitute peeled and diced butternut squash or sweet potatoes
- Add TVP for more texture.
- If you have leftovers and want to keep it for a few more days, it can be stored up to 4 days in the refrigerator.
- Freezing Instructions: Chili freezes wonderfully for up to 3 months. Thaw overnight in the refrigerator, then heat in a large pot on medium heat for 20-30 minutes
How to Make Vegan Pumpkin Chili
Listed below are all the ingredients you will need:
- rice
- olive oil
- red onion
- garlic cloves
- red bell pepper
- pumpkin pie spice (optional)
- ground cumin
- cayenne pepper
- corn
- red beans
- chickpea
- pumpkin purée
- tomatoes
- tomato purée
- vegetable broth
- lemon
- salt
- black pepper
Cook rice as instructed on the package.
Heat a nonstick saucepan over medium heat and add oil. Fry onions, garlic, bell pepper, until tender, then add spices, and mix for about 30 seconds to bring the flavors out.
Add in corn, red beans, chickpeas and mix until combined.
Next add pumpkin purée, tomato purée, diced tomato, lemon juice, vegetable broth, and mix.
Allow it to cook for 10 minutes on low medium heat and add salt and pepper before removing from heat.
Serve with rice and enjoy!
More stews & soup recipes you will enjoy:
Vegan Pumpkin Chili
Servings: 4 -6 servings
Ingredients
- 1 ½ cups rice
- 3 tablespoons olive oil
- 1 60 g red onion, chopped
- 4 garlic cloves chopped
- 1 143 g medium red bell pepper, diced
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon ground cumin
- 1 tablespoon cayenne pepper
- ½ can 125 g corn, drain and wash
- 1 can 250 g red beans, drain and wash
- 1 can 250 g chickpea, drain and wash
- 1 can 240 g pumpkin purée
- 1 can 240 g diced tomatoes
- ⅓ cup 80 ml / 76 g tomato purée
- ½ cup vegetable broth
- Juice of half a lemon
- 1-2 teaspoons salt
- 1 teaspoon black pepper
Optional:
- chopped cilantro
- sliced avocado
Instructions
- Cook rice as instructed on the package.
- Heat a nonstick saucepan over medium heat and add oil. Fry onions, garlic, bell pepper, until tender, then add spices, and mix for about 30 seconds to bring the flavors out.
- Add in corn, red beans, chickpeas and mix until combined. Next add pumpkin purée, tomato purée, diced tomato, lemon juice, vegetable broth, and mix and allow it to cook for 10 minutes on low medium heat. Add salt and pepper before removing from heat.
- Serve hot with rice.
Notes
Can be stored up to 4 days in the refrigerator
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