Vegan Pumpkin Chili
This Vegan Pumpkin Chili is a delicious and healthy twist on a classic recipe. Pumpkin purée and pumpkin spice are added to a traditional blend of spices and red beans. Chickpeas are also used as a source of protein in this spicy plant based meal.
- 1 1/2 Cups White Rice
- 1 Tbsp Olive Oil
- 1 Red Bell Pepper chopped
- 1 Red Onion diced
- 4 Garlic Cloves finely chopped
- 1/2 Tbsp Chili Powder
- 1/4 teaspoonPumpkin Pie Spice
- 1 teaspoon Cumin
- 1 teaspoon Cayenne Pepper
- 1/2 Cup Corn canned or frozen
- 1 Cup Red Beans drained and rinsed
- 1 Cup Chickpeas drained and rinsed
- 1 Cup Pumpkin Purée
- 1/3 Cup Tomato Purée
- 1 Cup Diced Tomatoes
- 1/4 Cup Lemon Juice
- 1/2 Cup Vegetable Broth
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Cook rice according to package instructions, set aside and keep warm.
Place a medium saucepan on top of stove over medium heat. Once pan is warmed, add in 1 Tablespoon of olive oil.
Add bell pepper, onion and garlic and sauté until tender.
Add pumpkin pie spice, cumin and cayenne pepper and sauté for one more minute until vegetables are fragrant.
Next, add corn, red beans and chickpeas to the pan and combine with other vegetables and spices.
Then, add pumpkin purée, tomato purée, diced tomato, lemon juice and vegetable broth. Stir well together and let cook for 10 minutes on medium-low heat. Adjust salt and pepper before removing from heat.
Serve warm over white rice.
Calories: 317kcal | Carbohydrates: 65g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 578mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7490IU | Vitamin C: 36mg | Calcium: 75mg | Iron: 4mg