Vegan Pumpkin Chili
Fresh and filling, this vegan pumpkin chili is perfect for a feast! It is nutrient-dense and easy to make so all can enjoy.
Ingredients
- 4 1/2 cups water + vegetable bouillon
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 inches fresh ginger, peeled & minced
- 3 cups pumpkin, puréed (or two 14-ounce cans of pumpkin puree)
- 1 red bell pepper, diced
- 1 cup sweet corn
- 1 1/2 cups black beans, cooked
- 1 1/2 cup great northern beans, cooked
- 1 cup quinoa
- 1 14- ounce can crushed tomatoes
- 1- inch jalapeño, minced
- 1 teaspoon cumin
- 1 teaspoon Himalayan salt
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons chili powder
- green onions, diced (for topping)
Instructions
- Add half of a cup of water, garlic, ginger, and onions to a large pot and cook until onions are semi-translucent over medium heat.
- Pour in the remaining water, bell pepper, vegetable bouillon, jalapeño, quinoa, cumin, salt, black pepper, and chili powder. Bring to a boil.
- Turn down to a simmer and add pumpkin, tomato, corn, and beans.
- Let simmer for 15 minutes.
- Scoop into bowls and sprinkle green onion over top.
- Enjoy!
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 105kcal, Carbohydrates: 20g, Protein: 5g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.001g, Sodium: 419mg, Potassium: 322mg, Fiber: 4g, Sugar: 2g, Vitamin A: 2306IU, Vitamin C: 13mg, Calcium: 32mg, Iron: 2mg