Vegan Pumpkin Chili
Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce.
Equipment
Ingredients
- 1 tablespoon oil
- 1 medium white onion, chopped
- Red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 teaspoon dried oregano
- scant 1/8 teaspoon freshly ground nutmeg
- 2 garlic cloves, minced
- 15 oz can fire-roasted diced tomatoes, with juice
- 15 oz can diced tomatoes, with juice
- 15 oz can 100% pure pumpkin puree
- 2 15 oz. cans black beans, drained and rinsed
- 1 cup water
- 1 teaspoon salt & pepper to taste
- Your favorite chili toppings, as desired
Instructions
- First, heat the oil in a dutch oven or saucepan over medium heat. Meanwhile, add the onion and red bell pepper and cook until translucent, about 5 minutes. Then, stir in the chili powder, cumin, oregano, cinnamon, nutmeg, and garlic cloves. Cook for another minute or two until the spices are fragrant, stirring often.
- Next, add the fire-roasted and diced tomatoes with their juices along with the pumpkin puree and whisk to combine.
- Then, stir in the black beans, water and salt and pepper. Reduce heat to low, partially cover and let simmer for at least 30 minutes, stirring often. Note, the longer this cooks, the more flavor develops so feel free to make this one in the afternoon to let simmer for hours.
- Finally, serve hot, with your favorite toppings!
Nutrition
Serving: 1servingCalories: 170kcalCarbohydrates: 29gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 577mgPotassium: 474mgFiber: 10gSugar: 7gVitamin A: 12001IUVitamin C: 10mgCalcium: 107mgIron: 4mg