Southwest Vegan Pumpkin Chili

admin Dairy-Free, Gluten-Free, Recipe, Vegan Leave a Comment

Seriously…the best plant-based vegan chili you’ll ever have! This Southwest Vegan Pumpkin Chili recipe is perfect for any fall dinner—savory pumpkin with black beans, sweet raisins,  pumpkin spice rounded off with chili spices and sea salt. Gluten-Free, Dairy-Free, Vegan and Plant-based.

Southwest Vegan Pumpkin Chili
Southwest Pumpkin Chili
Votes: 1
Rating: 5
Rate this recipe!
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A brilliant way to serve-up fresh pumpkin with a kick!
Southwest Pumpkin Chili
Votes: 1
Rating: 5
Rate this recipe!
Print Recipe
A brilliant way to serve-up fresh pumpkin with a kick!
Servings Prep Time Cook Time
6people 15minutes 50minutes
Servings Prep Time
6people 15minutes
Cook Time
50minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Pre-heat oven 475F degrees
  2. First roast your pumpkin: you will need a little extra olive oil and sea salt. Quarter, peel and seed your pumpkin. Then slice pumpkin into 1 inch cubes.
  3. Place pumpkin into a large & sturdy roasting tray. Add the olive oil, salt to taste then toss to mix well till evenly coated in olive oil.
  4. Bake for about 30 to 45 minutes or until the pumpkin is soft & brown around edges.
  5. In a soup pot, over medium heat, combine olive oil, onion, green pepper, nuts & raisins. Saute’ for 10 minutes. As the onions become translucent and brown, add in apple juice—stir. Add chili spices, black beans and pumpkin cubed in 1 inch cubes. Mix gently and reduce heat to low. Simmer for 10 minutes. Serve & enjoy.
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