Vegan Pumpkin Chili
Warm up a bowl of Vegan Pumpkin Chili tonight ... this easy recipe is bursting with comforting fall flavors!
Servings: 6 to 8 people
Calories: 442kcal
Ingredients
- 1 tablespoon + 2 teaspoons cooking oil, divided
- 1 large sweet potato, cut into ½-inch cubes (about 3 cups)
- 1 large onion, diced
- 1 large red bell pepper, diced
- 1 jalapeño, seeded and diced
- 4 large cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 (14.5-ounce) cans fire roasted diced tomatoes
- 1 (15-ounce) can pumpkin puree
- 4 cups vegetable broth
- 1 cup frozen corn
- kosher salt
Equipment
Instructions
- Preheat oven to 425 degrees.
- Combine sweet potatoes and 1 tablespoon oil on a baking sheet. Season with salt to taste; mix well.
- Roast sweet potatoes for 15 minutes. Flip, then cook until tender and lightly browned, about 10 to 15 minutes. Set aside.
- Meanwhile, heat remaining 2 teaspoons oil in a dutch oven or large soup pot over medium heat.
- Add onions, red pepper, and jalapeño to oil. Season with salt, then saute until tender, about 10 minutes.
- Mix garlic and spices (chili powder, cumin, oregano, and cinnamon) into veggies. Cook for one minute, stirring constantly.
- Add beans, tomatoes, pumpkin puree, broth, and corn to veggies. Bring to a boil, then reduce heat to a lively simmer. Continue cooking until chili has thickened, about 20 minutes, stirring occasionally.
- Stir sweet potatoes into chili, then generously season to taste with salt.
- Serve chili hot with your choice of toppings. Enjoy!
Notes
You can use any cooking oil for this recipe, such as canola, vegetable, or olive.
Make sure to use Pumpkin Puree, NOT Pumpkin Pie Filling (which is flavored and sweetened), for this recipe.
Check out the info before this recipe card for more tips, variations, and related recipes!
Nutrition
Calories: 442kcal
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