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Vegan Pumpkin Chili Recipe

Kristin Mataluni
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch/Dinner
Servings 4 servings

Ingredients
  

  • 1 medium white onion peeled & diced
  • 3 cloves garlic peeled & minced
  • 3 celery ribs cleaned & diced
  • 2 cups matchstick carrots
  • 1 15 oz can pumpkin puree
  • 1 15 oz can kidney beans rinsed & drained
  • 1 15 oz can red beans rinsed & drained
  • 1 15 oz can black beans rinsed & drained
  • 1 29 oz can tomato sauce
  • 1 4 oz can green chilies
  • 2 tbsp water
  • 4 cups water
  • 1 tsp red pepper flakes
  • 1 tbsp chili powder
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp fresh ground black pepper
  • salt to taste

Instructions
 

  • In a large saucepan sauté the onion, garlic, carrots, and celery in a couple of tablespoons of water - over medium heat - for five minutes - stirring often.
  • Add the tomato sauce, pumpkin, beans, and chilies and stir well.
  • Add the four cups of water to the chili and stir well, then add the spices and stir them in before reducing the heat to low.
  • Cover the chili and allow it to simmer - covered - for 30 minutes.
  • Serve piping hot!