A hearty and flavorful vegan chili made with pumpkin puree, beans, and warming spices. Perfect for chilly nights or gatherings with friends. This chili is packed with protein and nutrients, making it a satisfying and nutritious meal for vegans and non-vegans alike.
Ingredients: 1 can 15 oz of pumpkin puree. 1 can 15 oz of black beans, drained and rinsed. 1 can 15 oz of kidney beans, drained and rinsed. 1 can 15 oz of diced tomatoes. 1 onion, diced. 2 cloves of garlic, minced. 1 bell pepper, diced. 1 cup of vegetable broth. 1 tablespoon of chili powder. 1 teaspoon of cumin. 1 teaspoon of paprika. Salt and pepper to taste.
Instructions: Cook the onion, garlic, and bell pepper in a large pot until they become soft. Put black beans, kidney beans, diced tomatoes, pumpkin puree, and vegetable broth in the pot. Pepper, salt, and chili powder should all be mixed in. Bring the chili to a low boil, then stir it every now and then for 20 to 25 minutes. Check the seasoning and make changes if needed. Put it on the table hot and top it with your favorite things, like vegan sour cream, avocado, or cilantro.
Prep Time: 10 minutes
Cook Time: 25 minutes
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