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vegetarian pumpkin chili in a blue bowl
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Vegan Pumpkin Chili Recipe

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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
  • 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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