Vegan Pumpkin Chili
This Vegan Pumpkin Chili is hearty, healthy and tasty. Filled with white beans, vegan beef crumbles, veggies and plenty of seasonings. The Fall recipe you need to try!
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 3 cloves garlic diced
- 12 ounces vegan beef crumbles or sub cooked lentils
- 4.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes optional
- 2 15-ounce cans white beans drained and rinsed
- 7 ounces pumpkin puree
- 1 4-ounce can green chiles
- 2 tablespoons tomato paste
- 2 cups broth*
- 2 bay leaves
- salt if needed
- cornbread, chives, vegan sour cream, corn chips, avocado, green onion optional toppings
Instructions
- Add the oil to a stock pot over medium heat. Add the onion & garlic and cook for 3 minutes, stirring frequently. Add the vegan beef crumbles and all of the seasonings. Cook down for another few minutes, stirring frequently.
- Add the beans, pumpkin, green chiles, tomato paste, broth and bay leaves. Bring to a boil, cover, lower heat and simmer for 30 minutes.
- Remove the bay leaves. Taste and adjust seasonings as needed. Serve hot, with any of the optional toppings.
Notes
*I used vegan chicken broth, but if you are sensitive to sodium, use your favorite low sodium veggie broth.
Calories: 350kcal, Carbohydrates: 48g, Protein: 21g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 3mg, Sodium: 466mg, Potassium: 1046mg, Fiber: 13g, Sugar: 4g, Iron: 7mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.