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    Home » Beans and Legumes » Vegan Pumpkin Chili

    Vegan Pumpkin Chili

    by Lainey · Posted: Sep 6, 2020 · This post may contain affiliate links ·

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    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.

    vegan pumpkin chili in a blue bowl

    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
    vegetarian pumpkin chili in a blue bowl

    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
    pumpkin chili ingredients

    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.

    vegan pumpkin chili in a saucepan
    pumpkin chili cooking in a saucepan

    Add in corn, red beans, chickpeas and mix until combined.

    Next add pumpkin purée, tomato purée, diced tomato, lemon juice, vegetable broth, and mix.

    pumpkin chili cooking with tomato sauce and pumpkin puree

    Allow it to cook for 10 minutes on low medium heat and add salt and pepper before removing from heat.

    pumpkin chili simmering in a saucepan

    Serve with rice and enjoy!

    vegan pumpkin chili in a blue bowl with rice

    More stews & soup recipes you will enjoy:

    • Macaroni Soup
    • Pumpkin Soup
    • Vegetable Sour Soup
    • Jackfruit Stew
    vegetarian pumpkin chili in a blue bowl
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    Vegan Pumpkin Chili

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Keyword: vegan pumpkin chili
    Servings: 4 -6 servings
    Author: Lainey

    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
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

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