Vegan Pumpkin Chili [Crockpot + Stove]
User Reviews
5
Vegan Pumpkin Chili [Crockpot + Stove]
Description
The Vegan Pumpkin Chili starts by sautéing diced onion, garlic, and green bell pepper until fragrant and translucent. A mix of fire-roasted diced tomatoes, black beans, chickpeas, kidney beans, and spices—cumin, chili powder, cinnamon, and optional nutmeg—is then combined and simmered. Tomato paste and water contribute to a balanced sauce base. After simmering for 30 minutes, pumpkin puree is stirred in and cooked briefly to meld flavors.
The chili balances earthy, smoky, and sweet spices with the natural sweetness and creaminess of pumpkin. The beans provide a firm texture and protein content, while the tomatoes and peppers add acidity and freshness. This combination creates a filling and warming dish with a moderate spice level that can be adjusted to taste.
This chili serves well as a standalone meal or alongside cornbread, rice, or tortilla chips. Garnishing with fresh parsley adds a bright note. Adjusting spice levels and simmering time allows control over thickness and heat intensity, giving flexibility depending on preference.
Ingredients
- 2 tablespoons of oil
- 1 red onion diced
- 2 garlic minced, cloves
- 1 large green bell pepper diced, or red bell pepper
- 1 fire-roasted diced tomatoes in their juices, 14-ounce can
- 1 black beans drained and rinsed, 15-ounce can
- 1 chickpea drained and rinsed, 15-ounce can
- 1 Kidney Beans drained and rinsed, canned 15-ounce
- 3 tablespoons cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- 1 tomato paste 6-ounce) can
- 1 cup of water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pumpkin puree 15-ounce can
- parsley optional, for garnish
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 chili powder quantity to control spice level; start with less and add gradually.
- Season the chili to taste after cooking, as the recommended salt and spices can be modified.
- Simmering time and amount of added water affect chili thickness; extend simmering or reduce liquid for thicker chili.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 92g | 31% |
| Protein | 27g | 54% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1642mg | 68% |
| Potassium | 1982mg | 42% |
| Fiber | 29g | 116% |
| Sugar | 21g | 42% |
| Vitamin A | 18837IU | 377% |
| Vitamin C | 83mg | 92% |
| Calcium | 259mg | 26% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
