Pumpkin Chili - Vegan & Gluten Free

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 636.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 13.8 g
  • Protein: 10.0 g

View full nutritional breakdown of Pumpkin Chili - Vegan & Gluten Free calories by ingredient
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from the Conscientious Eater from the Conscientious Eater
Number of Servings: 8


    1 medium (2-1/2" dia) Onions, raw
    4 clove Garlic
    1 cup, chopped Carrots, raw
    1 cup, diced Celery, raw
    170 gram(s) bell pepper, red, sweet, raw
    1 tbsp Chili powder
    .25 tsp Pumpkin Pie spice
    .5 tsp Pepper, black
    3.5 cup Del Monte Petite Cut Diced Tomatoes
    3.5 cup Beans, red kidney
    1 cup Beans, black
    1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)


In a large pot, sauté the onions, garlic and carrot until softened.
Add in the chopped celery and bell pepper and sauté a few minutes more until soft and cooked through.
Add in the spices--from the chili powder to the black pepper--and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
Add in the canned chopped tomatoes, kidney beans, black beans and pumpkin puree and stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don't add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.
Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes and some Pumpkin Corn Bread Muffins if desired!

Serving Size: 6-8

Number of Servings: 8

Recipe submitted by SparkPeople user GRAMCRACKER46.

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