Vegan Pumpkin Chili
Fall has arrived, and we are all eager to incorporate pumpkin everything into our dishes, beverages and our homes. This pumpkin chili is one you will not want to pass up. A 1-pot dinner that takes under 30 minutes to prepare/cook and warms you right up on a crisp fall or winter day- yes please!
A common misconception is that plant-based cooking is not as flavorful and delicious as traditional recipes. I promise it is possible to make plant-based and vegetarian meals that still pack the same punch of flavor while nourishing your body.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #youcarerecipes on Instagram. Enjoy, friends!
Yield: 6-8
Vegan Pumpkin Chili
The perfect soup to cozy up with on a crisp fall or winter day. Also makes great leftovers to heat up throughout the week.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 14 oz can fire roasted tomatoes
- 1 14 oz can black beans
- 1 14 oz can pumpkin
- 2 cups vegetable broth
- 1-2 tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- Dash of red pepper flakes (or more)
- Squeeze of lime
- Toppings: avocado, cilantro and sriracha
Instructions
- Saute the onion and garlic for 5 minutes
- Then add peppers and cook 5 more minutes
- Add in everything else (except lime & toppings)
- Bring to boil, then simmer for 20 minutes
- Squeeze some lime on each bowl & add toppings.
- Enjoy!