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.
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Servings: 6
Calories: 317kcal
Ingredients
- 1 ½ Cups White Rice
- 1 tablespoon Olive Oil
- 1 Red Bell Pepper chopped
- 1 Red Onion diced
- 4 Garlic Cloves finely chopped
- ½ tablespoon Chili Powder
- ¼ teaspoonPumpkin Pie Spice
- 1 teaspoon Cumin
- 1 teaspoon Cayenne Pepper
- ½ Cup Corn canned or frozen
- 1 Cup Red Beans drained and rinsed
- 1 Cup Chickpeas drained and rinsed
- 1 Cup Pumpkin Purée
- ⅓ Cup Tomato Purée
- 1 Cup Diced Tomatoes
- ¼ Cup Lemon Juice
- ½ Cup Vegetable Broth
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- 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.
Nutrition
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