Vegan Pumpkin Chili is a comforting, healthy recipe. It blends traditional chili tastes with the rich, creamy texture of pumpkin. This filling one-pot dinner is ideal for chilly days or any time you want a great plant-based meal because it is both soothing and nourishing. The pumpkin’s inherent sweetness counterbalances the smoky spices in addition to adding a silky texture. This Vegan Pumpkin Chili is sure to please any crowd, whether you can serve it with rice, crusty toast, or garnish with avocado and cilantro. It’s evidence that comfort food made without meat may be tasty and nutritious.
STATS:
- Caloric content: 260 g
- Prep duration: 15 mints.
- Serving size: 1 ½ cups
- Cook time: 40 minutes
- Cuisine: American
- Total time: 55 minutes
- Course: Main dish
- Diet: Vegan
- Serving: 6 servings
EQUIPMENT:
- Large pot
- Wooden spoon
- Knife
- Cutting board
INGREDIENTS:
- 2 tbsp. olive oil
- One medium onion
- Three garlic pieces
- 1 red bell pepper
- 1 green bell pepper
- 2 medium carrots
- 2 cups pumpkin puree
- One can black beans
- A can of kidney beans
- One can pinto beans
- One can diced tomatoes
- Two cups vegetable broth
- Two teaspoon chili powder
- One tsp. smoked paprika
- One tsp. cumin powder
- ½ tsp. cinnamon
- ½ tsp. salt
- ¼ tsp. black pepper
- Juice of 1 lime
- Fresh cilantro
INGREDIENT NOTES:
OLIVE OIL:
- Olive oil enhances the tastes and gives the vegetables a richer texture.
ONIONS:
- The onion adds a naturally sweet and flavorful basis as it cooks down. It counterbalances the sweetness of pumpkin and the acidity of tomatoes.
GARLIC:
- The richness and powerful scent of garlic fix the spices. Use fresh garlic cloves for maximum flavor.
BELL PEPPER:
- Bell peppers give the chili a natural sweetness, crunch, and freshness. Add the color variation by using both red and green peppers.
CARROTS:
- Carrots provide additional texture and a hint of sweetness. They counterbalance the acidity of the tomatoes and the smokiness of the spices.
PUMPKIN PUREE:
- Pumpkin puree adds earthy flavor, creaminess, and a hint of sweetness. It naturally thickens the chili without the need of cream.
BLACK BEANS:
- Black beans have a velvety texture, fiber, and protein. They take spices nicely because of their light flavor. They add nutrients and bulkness to the chili.
KIDNEY BEANS:
- Kidney beans give the dish a rich color contrast and heartiness. Long cooking preserves their strong texture.
PINTO BEANS:
- The creamy and soft pinto beans counterbalance the tougher kidney beans. They retain their delicate bite while absorbing flavor. They provide depth and flavor to the chili.
TOMATO:
- Diced tomatoes provide the dish balance, acidity, and juice. They keep the chili from being overly thick.
VEGETABLE BROTH:
- Vegetable broth provides the liquid foundation, which unifies all of the flavors.
CHILI POWDER:
- Chili powder adds earthy flavor and warmth without being very hot. It’s the main seasoning that gives it a chili flavor.
SMOKE PAPRIKA:
- Pumpkin and beans benefit from the smoky richness that smoked paprika brings. It adds taste without adding more heat. Use regular paprika instead if smoke paprika isn’t available.
CUMIN:
- The earthy, nutty undertones that ground cumin adds are crucial to the flavor of chili. It goes great with pumpkin and beans.
CINNMAON:
- The gentle sweetness and warmth of cinnamon counterbalance the spicy flavors. It intensifies pumpkin’s inherent sweetness.
SALT:
- Spices, legumes, and veggies all taste better with salt. Start small and make adjustments later.
BLACK PEPPER:
- It provides the sharpness and spice. It counterbalances the sweetness of carrots and pumpkin.
LIME JUICE:
- The lime juice highlights the chili at the end. It strikes a balance between creamy pumpkin and smoky spices.
CILANTRO:
- Cilantro includes the color and freshness. It enhances the flavor of chili spices with a herbal accent.
INSTRUCTIONS:
- We warm the oil in the pot on moderate heat.
- Add the peppers, onion, carrots, & garlic and sauté for five to seven minutes so they get soft.
- Then add the paprika, chili powder, cumin, salt, cinnamon, & pepper.
- Cook for one minute to unleash the flavor.
- Now we add all of the beans, diced tomatoes, vegetable broth, and pumpkin puree and mix thoroughly to incorporate.
- Boil the dish and low the heat and simmer for ½ hour by stirring now and then.
- Drizzle the juice of lime and serve hot.
SERVING SUGGESTIONS:
TOPPINGS:
- Avocado slices
- Fresh cilantro
- Vegan sour cream
- Lime wedges
- Diced green onions
- Crushed tortilla chips
SIDES:
- Vegan cornbread
- Garlic-roasted broccoli
- Crusty sourdough bread
- Mixed green salad
- Roasted sweet potato wedges
PAIRINGS:
- Brown rice
- Quinoa pilaf
- Vegan jalapeño cornbread muffins
- Baked polenta fries
- Steamed basmati rice
TIPS:
- We add jalapeno slices to make the spicy dish.
- Add the additional broth if the chili gets thick.
STORAGE INFORMATION:
FRIDGE:
- Put the dish in the close dish and store the pumpkin chili for 5 days.
FREEZER:
- Make the portions of this dish and stock this pumpkin chili for three months.
FAQs:
Can we make this dish with fresh pumpkin?
- We can easily make this dish with fresh pumpkin; we have to roast it and blend it to prepare fine paste.
How to make this pumpkin chili without oil?
- We have to saute vegetables in the broth instead of oil to prepare the oil-free dish.
NUTRITIONAL INFORMATION:
Iron: 5 g
Total carbs: 34 g
Potassium: 890 g
Vitamin A: 0.95 g
Fiber: 11 g
Calcium: 0.12 g
Protein: 12 g
Sodium: 520 g
Calories: 260 g
Serving size: 1 ½ cups
Net carbs: 28 g
Serving: 6
