Vegan Pumpkin Chili Recipe
Mega flavorful and spiced pumpkin chili! This vegan (meatless) chili recipe comes together in about 30 minutes on the stove. Give it a try!!
Servings: servings
Calories: 292kcal
Ingredients
- 1 ½ cups rice
- 3 tablespoons olive oil
- 1 small red onion chopped
- 4 garlic cloves chopped
- 1 medium red bell pepper diced
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon ground cumin
- 1 tablespoon cayenne pepper
- ½ can corn drained and rinsed
- 1 can red beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can pumpkin purée
- 1 can diced tomatoes
- ⅓ cup tomato purée
- ½ cup vegetable broth
- juice of half a lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
Optional:
- cilantro chopped
- avocado sliced
Instructions
- Cook the rice according to package instructions. Set aside.
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion, garlic, and red bell pepper. Cook for 4–5 minutes, stirring occasionally, until softened.
- Stir in the pumpkin pie spice, cumin, and cayenne pepper. Cook for 30 seconds until fragrant.
- Add the corn, red beans, and chickpeas. Stir until combined.
- Pour in the pumpkin purée, diced tomatoes, tomato purée, vegetable broth, and lemon juice. Stir well.
- Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
- Season with salt and black pepper to taste.
- Serve warm over rice and top with chopped cilantro and sliced avocado, if desired.
Notes
Can be stored up to 4 days in the refrigerator
Serving: 1gCalories: 292kcalCarbohydrates: 41gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1281mgPotassium: 890mgFiber: 11gSugar: 10gVitamin A: 18206IUVitamin C: 58mgCalcium: 105mgIron: 6mg
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