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Vegan Pumpkin Chili

An incredibly easy chili that you can make with seasonal ingredients or click the easy button and shop the cans in your pantry! Perfect to make ahead for delicious weekday meals.
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Cook Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 small onion, peeled & chopped
  • 2 small yellow bell peppers, seeded & chopped
  • 2-3 small fresh hot peppers like Aji Limo or jalapeno, seeded & finely chopped
  • 1 chipotle chile in adobo sauce, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • 2 cups pumpkin or squash puree
  • 2 cups water or low-sodium vegetable broth
  • 2 cups cooked & drained white beans like Marcella (cannellini) can use canned
  • 2 cups cooked & drained black beans can use canned
  • 2 cups leafy greens to finish (I used spinach and arugula)
  • 1 cup cubed, roasted sweet potato *optional
  • salt & pepper to taste

Method
 

  1. Heat a large stockpot over medium heat. Add the onion and peppers. Sauté, stirring occasionally to prevent sticking until the vegetables soften--about 5-8 minutes.
  2. Stir in the minced chipotle chile and the spice mixture. Let cook for just a minute before adding in the pumpkin puree, water or broth, and the beans. Bring just to a boil, then reduce heat. Let simmer, partially covered for about 30 minutes.
  3. Remove from heat and stir in your greens to wilt and the sweet potatoes if using. Add salt and pepper to taste. Garnish with any of your other favorites!