Pumpkin Black Bean Chili
This vegan pumpkin black bean chili is so hearty and satisfying you'll never miss the meat. The pumpkin adds a delicious creaminess to this nutritious chili the whole family will love.
Ingredients
- 1 tablespoon olive oil
- 5 green onions white and light green parts, thinly sliced (slice dark parts and use for garnish)
- 1 red bell pepper chopped
- 3 garlic cloves chopped
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried thyme
- 2 15 oz. cans black beans, rinsed and drained
- 1 15 oz. can pumpkin puree (not pumpkin pie filling)
- 1 14.5 oz. can diced tomatoes, un-drained
- 2 cups vegetable broth
- 1 teaspoon salt plus more to taste
- 1/8 teaspoon cayenne pepper
Instructions
- Heat oil in large pot over med-high heat.
- Add onion and bell pepper; cook, stirring occasionally for about 4 minutes. Add garlic, stir and cook another minute.
- Stir in cumin and thyme. Add beans, pumpkin, tomatoes and juice and broth; bring to a boil.
- Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper.
- Top each serving with green onions and other desired garnish; sour cream, Greek yogurt, avocado, salsa and/or cilantro.
Notes
adapted from Nestle brand
Leftover reheat well!
Nutrition
Calories: 152kcal | Carbohydrates: 27g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1013mg | Potassium: 598mg | Fiber: 10g | Sugar: 4g | Vitamin A: 9018IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 4mg