Vegetarian Pumpkin Chili
Vegetarian pumpkin chili is an easy, gluten-free recipe that comes together in just 30 minutes and has both pumpkin puree and pumpkin beer!
Yield: 4 servings
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (15 oz.) cans white Northern beans, rinsed and drained
- 1 (15 oz.) can pumpkin puree
- 2 (4.5 oz) cans chopped green chiles
- 1 (12 oz) pumpkin ale (see notes)
- 1 cup low-sodium vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- kosher salt and black pepper, to taste
Optional toppings:
- Sour cream/Greek yogurt, shredded cheese, chopped fresh cilantro, green onions, sliced avocado, hot sauce, oyster crackers, etc.
Instructions
- Heat the olive oil in a large sauce pan over medium heat.
- Add onion and sauté for 4-5 minutes, until translucent. Add garlic and sauté for another 30 seconds.
- Add remaining ingredients, bring to simmer, then reduce heat (to medium low or to maintain a simmer) and let cook for 20-30 minutes.
- Serve hot with desired toppings. Enjoy!
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Notes
Beans: I use white Northern beans in this recipe, but I think it would work well with cannellini beans too since both have a good creaminess to them.
Pumpkin: Be sure you use pure pumpkin puree and NOT pumpkin pie filling.
Beer: You can substitute a regular beer or another 1 ½ cups of vegetable broth for the pumpkin beer if you’d prefer or if you need to make this non-alcoholic.
Want to make it spicy? You can add a chopped jalapeño with the onion or stir in some red pepper flakes with the other seasonings. You can also serve it with sriracha or hot sauce.
Method: You can also make this in the slow cooker instead of stove top. Add all of the ingredients and let it cook for 3-4 hours on low.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 32g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 249mg | Fiber: 10g | Sugar: 6g
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