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+ servings
5 from 1 vote
vegan pumpkin chili
Vegan Pumpkin Chili {GF}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Vegan Pumpkin Chili is a twist on the regular chili with the addition of pumpkin and subtraction of the meat. Gluten free and vegan. Healthy and delicious!

Course: Dinner
Cuisine: Healthy, Vegan
Servings: 3
Calories: 94 kcal
Author: Vicky
Ingredients
  • 1 tablespoon oil
  • 1 onion chopped
  • 6 cloves garlic minced
  • 1/4-1/2 pumpkin cubed
  • 1 can diced tomatoes
  • 1 can kidney beans rinses and drained
  • 1 teaspoon crushed red pepper flakes or to taste
  • salt to taste
  • 1/2 - 1 cup water if needed
Instructions
  1. Heat oil over medium heat in a pan. Add onion and cook for a couple minutes. Add squash and continue to cook, stirring frequently for 10-15 minutes.
  2. Leave a small open spot in the pan and add the garlic, cooking it for 1-2 minutes until just aromatic on its own, before mixing with the squash onion mix. Add salt and red pepper flakes.
  3. Add diced tomatoes (with juice) and continue to cook, until squash is cooked through. Add water if the mixture becomes too dry.
  4. Add kidney beans and continue to cook for a few more minutes.
  5. Serve over quinoa.
Recipe Notes

To make this vegan pumpkin chili more liquidy in consistency add 2 cups vegetable broth when cooking. 

Nutrition Facts
Vegan Pumpkin Chili {GF}
Amount Per Serving
Calories 94 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 4mg0%
Potassium 462mg13%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 9650IU193%
Vitamin C 14.8mg18%
Calcium 43mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.