This the best pumpkin chili is a perfect hearty blend of chickpeas, pumpkin and warming spices, and of course it’s plant based! It’s a comforting one pot meal for the whole family to enjoy.
The whole recipe made of cupboard staples which would be easy to find and make. Let’s get started!
Step-by-step video tutorial for pumpkin chili
What to you put on the top of chili? Any type of your favorite vegan cheese, sour cream, chilanto, parsley… you name it!
PRO TIP:
- Soak chickpeas in advance (8hrs or overnight)
- You can cook these chili with ready to use store bought chickpeas
- I used pressure cooker for these recipe, however, you can use dutch oven
- In these post you can find a step-by-step tutorial on how to peel and cook butternut squash.
The Best Pumpkin Chili
Vegan pumpkin chili with cheakpeas and spices
Equipment
- pressure cooker
Ingredients
- 1/3 cup chickpeas
- 1 bulb onion
- 370 g pumpkin
- 1 pcs tomato
- 1 clove garlic
- 1 tbsp olive oil
- 1 cup water
- 2 tbsp tomato paste
- 50 g bell pepper
Spices
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp vegetable broth (vegan)
- 1/4 tsp salt
Instructions
- Heat a pot on medium heat, add olive oil, onion, bell pepper, garlic and salt,stir frequently. Cook for 5-10 min until vegetables have softened.
- Add all the ingredients to a pressure cooker.
- Add chickpeas, tomato paste and spices.
- Cook on "Chili" settings (or for 30min on the stove ) for 30 min.
Notes
©Plant-basedrecipes. Content and photographs are copyright protected. Copying and/or pasting full recipes to any social media is strictly prohibited.
Nutrition
Calories: 107kcal
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !
All comments are moderated before appearing on the site. Thank you!