Mega flavorful and spiced pumpkin chili! This vegan (meatless) chili recipe comes together in about 30 minutes on the stove. Give it a try!!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Vegan
Keyword: vegan pumpkin chili
Servings: 4-6 servings
Calories: 164kcal
Author: Lainey
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Ingredients
1 ½cupsrice
3tablespoonsolive oil
160 g red onion, chopped
4garlic cloveschopped
1143 g medium red bell pepper, diced
¼teaspoonpumpkin pie spice
1teaspoonground cumin
1tablespooncayenne pepper
½can125 g corn, drain and wash
1can250 g red beans, drain and wash
1can250 g chickpea, drain and wash
1can240 g pumpkin purée
1can240 g diced tomatoes
⅓cup80 ml / 76 g tomato purée
½cupvegetable broth
Juice of half a lemon
1-2teaspoonssalt
1teaspoonblack 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.