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One-Pot Vegan Pumpkin Chili

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 to 6 servings
Author: Sarah Rotavera

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion finely chopped
  • 1 teaspoon salt
  • 1 green pepper cored and finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 15-ounce can pumpkin puree
  • 1 15-ounce can pinto beans, drained
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can diced tomatoes with their juices
  • 1 cup frozen corn kernels
  • 1/2 cup vegetable broth
  • avocado sour cream, cilantro and green onion for topping

Instructions

  • In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the pepper and garlic then continue to cook for 2 more minutes.
  • Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.
  • Serve warm with your favorite toppings and enjoy!