Hearty Pumpkin Chili, Vegan

Hearty veggie pumpkin chili with avocado, vegan sour cream, and tortilla chips in a white bowl.

Course: Main Course

Cuisine: American

Diet: Vegan

Keyword: Pumpkin chili, vegan pumpkin chili, vegetarian chili

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 122kcal

Author: Cindy Rainey

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Ingredients

1 cup yellow onion diced
2 tablespoons neutral cooking oil
1 hot red pepper serrano, chipotle peppers, habanero or jalapeno, diced fine, seeds removed
2 teaspoons fresh minced garlic
Salt to taste
Black pepper to taste
½ teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon cumin
2 cups vegetable broth
2 cups canned chopped tomatoes or fire-roasted would be great here
1 15 oz pumpkin puree canned or homemade roasted pumpkin
3 cans of 15 oz beans I used kidney, pinto
1 large carrot sliced
1-2 stalks of celery sliced
1 cup red bell pepper diced
Lime juice

Instructions

Dice onion, bell pepper, celery, carrot, your choice of spicy pepper, and garlic.
In a large pot, over medium-high heat add oil and once hot saute onion, bell peppers, celery, carrot and spicy pepper. Saute for 2-3 minutes and add garlic, saute again 1 minute. Add seasonings and mix a few times until combined and spices are fragrant.
Add in the remaining ingredients: beans, broth, tomatoes, puree, mix to combine, close the lid and simmer on low heat for 20 minutes. The chili should now start to thicken. If too thick, add more broth or warm spring water. Taste for seasoning and add more if needed.
Right before serving squeeze lime juice all over the chili. Serve warm bowl of chili right away with plenty and more toppings.

Notes

The chili is thick but if you like it to be thicker, you can add cornstarch slurry towards the end of cooking. Mix equal parts of cornstarch with water and slowly stir in the simmering chili. Make sure the heat is not too high otherwise the slurry will become lumpy and not spread evenly. Let the chili thicken and remove from heat.

Nutrition