EASY VEGAN PUMPKIN CHILI | GLUTEN FREE CHILI | The Edgy Veg

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potatoes

butternut squash and sweet potatoes are often more affordable and readily available.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

lentils are lower in calories and can be cooked quickly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

canola oil is more budget-friendly and has a neutral flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

homemade stock can be made from scraps, reducing waste.

Heat 2 tablespoons of olive oil in a large pot.

Add 3 cloves of minced garlic and 1 chopped yellow onion to the pot and cook until fragrant and translucent, about 3 minutes.

Add 2 chopped red peppers to the pot and cook for 1 to 2 minutes until bright.

If desired, add 1/2 to 1 whole jalapeno for spice, or leave it out if you prefer no spice.

Add 1 teaspoon of oregano, 1 teaspoon of chili powder (or 1 to 2 tablespoons for more spice), and 1 tablespoon of cumin to the pepper mix and cook for about 2 minutes until fragrant.

Add 1 cup of pure pumpkin (not pumpkin pie filling) to the pot.

Add 1 can of black beans and 1 can of kidney beans to the pot.

Add 2 cans of diced tomatoes with their juices and 1 cup of vegetable broth to the pot and mix everything together.

Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes.

Add 1/4 to 1/2 teaspoon of cinnamon to the pot and season with salt and pepper to taste. Mix well.

Serve the chili in bowls and let everyone add their own toppings: vegan sour cream, vegan cheese shreds, scallions, cilantro, avocado, minced jalapeno, and tortilla chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary