Hearty Pumpkin Vegan Chili
Warm up this winter with the comforting embrace of a big bowl of Vegan Pumpkin Chili. Bursting with rich flavours and wholesome ingredients, this hearty recipe is easy to prepare. Use fresh pumpkin or puree to make it any time of the year.
Equipment
- 1 Large pot
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons chilli powder
- 1 teaspoon smoked paprika
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell pepper diced (any colour)
- 1 jalapeno diced (optional)
- 1 cup black beans cooked and drained (see notes if using cans)
- 2 cups kidney beans cooked and drained (see notes if using cans)
- 1 796 ml can crushed tomatoes
- 1 796 ml can 28 oz diced tomatoes
- 2 cups pumpkin puree or diced fresh pumpkin
- 2 cup vegetable broth
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 tablespoon sugar
- Salt and black pepper to taste
- Optional toppings: avocado, chopped green onions, cilantro, vegan cheese, or dairy-free sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add tomato paste, cumin, chilli powder and smoked paprika for a minute until fragrant. Add diced onion and cook until softened about 3 minutes.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the diced bell pepper. If using fresh diced pumpkin instead of puree add it now. Cook for 5-7 minutes until the vegetables are tender.
- Add the black beans and kidney beans to the pot. Stir in the crushed tomatoes, diced tomatoes, pumpkin puree and vegetable broth.
- Add cayenne pepper, sugar, salt, and black pepper. Adjust the seasonings to taste.
- Bring the chilli to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavours to meld together. Stir occasionally.
- If the chilli becomes too thick, add more vegetable broth to reach your desired consistency.
- Once the chilli is ready, serve it hot with your favourite toppings, such as diced avocado, chopped green onions, cilantro, vegan cheese, or dairy-free sour cream.
- Enjoy your delicious and hearty vegan chilli! It's perfect for serving alone or with fresh corn tortillas and chips.
Notes
If you're working with canned beans and pumpkin, you'll need 1 can (398 ml) of black beans, 1 can (398 ml) of kidney beans, and 1 can (769 ml) of pumpkin puree.
You can use all the contents of the cans. It may be slightly more than the recipe calls for, but the marginal difference will not impact the recipe much.