Description
A hearty vegan chili made with pumpkin and black beans, perfect for a cozy meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in bell pepper and cook for 3 minutes.
- Add black beans, pumpkin, diced tomatoes, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer for 20-25 minutes, stirring occasionally.
- Serve hot with optional toppings like avocado or cilantro.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Adjust spices to your preference.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan chili, pumpkin black bean chili, easy vegan recipe