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Pumpkin Chili Recipe

Serves 4

15 mins prep

30 mins cook

45 mins total

This pumpkin chili recipe is made with vegetables, beans and spices for a perfect cozy warming meal! Easy to make in bulk for busy nights.

2 servings

½ cup chopped yellow onion

1 ½ cloves garlic chopped

½ cup chopped yellow pepper

½ cup diced red pepper

½ tbsp oil to sauté , it's best to use a flavorless oil like Oleico High Oleic Safflower Oil (use broth if oil free)

2 teaspoons chili powder

½ tablespoon cumin

½ teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ can fired roasted diced tomatoes 14.5 ounce

½ can pumpkin puree 15 ounce

1 cups veggie broth low sodium if needed

½ can kidney beans 15 ounce, drained and rinsed

½ can black beans 15 ounce, drained and rinsed

½ tablespoon apple cider vinegar

Topping ideas:

Avocado

Corn chips

Vegan sour cream

Sliced jalapenos

Sliced green onions

Shredded dairy free cheese

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Sauté the onion, garlic and peppers in oil/broth until the onion is soft. About 5 minutes.
Add the chili powder, cumin, smoked paprika, salt and pepper. Saute about 1 minute.
Add in the tomatoes, pumpkin, broth, beans and vinegar. Simmer uncovered for 20-25 minutes.
Serve with toppings of choice!

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