Vegan Pumpkin Chili Recipe
This vegan pumpkin chili is so hearty and flavorful, that even the most adamant meat lovers will enjoy it. It is the perfect fall dinner!
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Servings: 6 servings
Calories: 327kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion diced
- 6 ounces button mushrooms diced
- 4 cloves garlic minced
- 1 jalapeño seeded and minced
- 1 pie pumpkin peeled, seeded, and cut into bite-sized pieces
- 28 ounces canned crushed tomatoes
- 28 ounces canned black beans undrained (2 14-ounce cans)
- ½ cup steel cut oats
- 4 tablespoons chili powder
- 3 tablespoons cumin
- 1 tablespoon dried oregano
- ¼ cup fine cornmeal
- 1 cup warm water
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. Add 1 large onion, 6 ounces button mushrooms, 4 cloves garlic, and 1 jalapeño, and cook until just tender and fragrant, about five minutes.
- Add 1 pie pumpkin, 28 ounces canned crushed tomatoes, 28 ounces canned black beans, ½ cup steel cut oats, 4 tablespoons chili powder, 3 tablespoons cumin, and 1 tablespoon dried oregano. Bring to a boil, reduce heat, and simmer until the oats are soft and the pumpkin is tender, about 25-30 minutes.
- Whisk ¼ cup fine cornmeal with 1 cup warm water in a small bowl. Stir the cornmeal mixture into the chili. Season to taste with Salt and pepper.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 53g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 820mg | Potassium: 1115mg | Fiber: 17g | Sugar: 8g | Vitamin A: 1967IU | Vitamin C: 19mg | Calcium: 168mg | Iron: 9mg
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