Vegan Pumpkin Chili

It’s a rule of fall: everything tastes better with pumpkin. I found this recipe on Janice Amee’s Gluten Free blog when I was searching for something pumpkin-y to make for dinner. This recipe jumped out at me because it looked easy to make and most importantly, delicious…thankfully, it proved to be both! I made a few tweaks to the Janice Amee’s recipe and posted it below! Note: I added a little bit more spice than what I listed in the ingredients, but my chili ended up having quite a kick to it (which my family enjoyed!). So if your taste buds can handle it, spice it up!

Vegan Pumpkin Chili (serves 4)

INGREDIENTS:

1 Onion, chopped

1 Bell Pepper, chopped

2 Tomatoes, chopped

1 can black beans

1 can kidney beans

1 can 100% Pure Pumpkin

Minced Garlic, 2 tablespoons

Cayenne Pepper, ½ teaspoon

Chili Powder, ½ teaspoon

Ground Red Pepper, ½ teaspoon

Olive Oil

Salt to taste

DIRECTIONS:

  1. Sauté onion, pepper, and garlic (in large sauce pan) in olive oil over medium heat
  2. Add tomatoes, beans (don’t have to drain or rinse, just pour it all in!), and spices and simmer for a few minutes
  3. Add pumpkin, stir, and simmer over low heat for at least 30 minutes (longer it simmers, the more flavorful it will be!). If you want a spicier chili, feel free to add more spices
  4. Serve and enjoy!

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What’s your favorite pumpkin recipe?

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