Easy One Pot Pumpkin Chili Recipe

Resplendent Kitchen

This vegan pumpkin chili is perfect for fall! It's hearty, delicious, and easy to make with canned beans.

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–onion & garlic –bell peppers & celery –canned pumpkin puree –canned beans –canned tomatoes –spices –jalapeno pepper Garnish: –green onions –avocado

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– Cutting board – Chef's knife – Dutch oven or soup pot – Wooden spoon – Can opener

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Place the chopped vegetables and sea salt in a Dutch oven and sauté for several minutes until the onions turn golden.

- Stir in the chili powder, chipotle powder, cumin, and smoked paprika and constantly stir for a minute.

- Add the pumpkin purée and stir in remaining ingredients. Simmer for 20 - 30 minutes, stirring occasionally.

Enjoy! Garnish with green onions and other toppings of your choice. Once cooled, store in the refrigerator in an airtight container up to 4 days. Serve with vegan skillet cornbread.

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Resplendent Kitchen

EASY ONE POT PUMPKIN CHILI RECIPE

This vegan pumpkin chili is perfect for fall! It's hearty, delicious, and easy to make with canned beans.

RESPLENDENT KITCHEN

–onion & garlic –bell peppers & celery –canned pumpkin puree –canned beans –canned tomatoes –spices –jalapeno pepper Garnish: –green onions –avocado

Ingredients

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– Cutting board – Chef's knife – Dutch oven or soup pot – Wooden spoon – Can opener

Equipment

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Place the chopped vegetables and sea salt in a Dutch oven and sauté for several minutes until the onions turn golden.

RESPLENDENT KITCHEN

- Stir in the chili powder, chipotle powder, cumin, and smoked paprika and constantly stir for a minute.

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- Add the pumpkin purée and stir in remaining ingredients. Simmer for 20 - 30 minutes, stirring occasionally.

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Enjoy! Garnish with green onions and other toppings of your choice. Once cooled, store in the refrigerator in an airtight container up to 4 days. Serve with vegan skillet cornbread.

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