One-pot, 40-minute vegan pumpkin chili is the ultimate fall hug in a bowl! It’s a low-budget (high flavor), comforting, satisfying, meat-free meal the entire family will enjoy!
1(14-ounce) can of fire-roasted diced tomatoes,in their juices
1(15-ounce) can of black beans,drained and rinsed
1(15-ounce) can of garbanzo beans,drained and rinsed
1(15-ounce) can of kidney beans,drained and rinsed
3tablespoonsof cumin
1teaspoonof chili powder
1teaspooncinnamon
¼ teaspoonnutmeg (optional)
1(6-ounce) can of tomato paste
1cupof water
1teaspoonof salt
1teaspoonof black pepper
1(15-ounce) can of pumpkin puree
Parsley for garnish (optional)
Instructions
In a large pot with a lid, heat the oil over medium high heat. Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.
Add the tomatoes, beans, cumin, chili powder, cinnamon, nutmeg (optional), tomato paste, water, salt and pepper. Cover with a lid, bring to a boil and reduce the heat to a simmer. Simmer for 30 minutes, checking and stirring occasionally to prevent burning at the bottom of the pot.
After 30 minutes, add the pumpkin puree, mix well, and continue to simmer for 5 minutes.
Remove from the heat, serve hot, and optionally with a sprinkle of parsley.
Notes
Adjust the spice: Change how much chili powder you use. Start with less than specified and add to taste.
Season to taste: The amount we recommend is just that, a recommendation. Taste the chili before serving and adjust the seasonings to taste.
Adjust the thickness: The amount of time you simmer the pumpkin chili and how much water/broth you add will affect the thickness.