Description
A hearty and flavorful pumpkin chickpea chili that combines the sweetness of pumpkin with the robust spices of chili powder and cumin. This nutritious vegan chili is perfect for a cozy weeknight meal, packed with protein-rich chickpeas and warming spices, simmered to perfection in a vegetable broth base.
Ingredients
Scale
Vegetables and Legumes
- 1 can (15 oz) of pumpkin puree
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color you prefer)
- 1 can (14.5 oz) of diced tomatoes
Liquids
- 2 cups vegetable broth
- 1 tablespoon olive oil
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Add Garlic and Bell Pepper: Stir in minced garlic and diced bell pepper, cooking for an additional 2-3 minutes to soften and release flavors.
- Combine Main Ingredients: Add the pumpkin puree, drained chickpeas, and diced tomatoes into the pot. Pour in the vegetable broth and mix well to combine all ingredients.
- Add Spices: Sprinkle chili powder, cumin, cinnamon, salt, and pepper over the mixture. Stir thoroughly to ensure the spices are evenly distributed.
- Simmer the Chili: Bring the mixture to a gentle boil. Then reduce the heat to low, cover the pot, and let simmer for 20-25 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Adjust Seasoning and Serve: Taste the chili and adjust the seasoning as needed, adding more chili powder for heat or a splash of coconut milk for extra creaminess if desired. Serve hot, garnished with fresh cilantro or parsley.
Notes
- This recipe is naturally vegan and can be made gluten-free by ensuring the vegetable broth is gluten-free.
- For added creaminess, coconut milk or a dollop of vegan sour cream can be stirred in before serving.
- Garnish with fresh herbs like cilantro or parsley for a fresh finish.
- Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the chili powder level to make the chili more or less spicy according to preference.
