Vegan Pumpkin Chili

Vegan Pumpkin Chili
Contributor

Jane Bruce

'Tis the season for pumpkin everything. This recipe puts a twist on regular chili with puréed pumpkin and a little dark chocolate.

See all chili recipes.

Click here to see Chocolate, Chocolate, Chocolate!

Ingredients

  • yellow bell pepper, diced
  • red bell pepper, diced
  • yellow onion, diced
  • One 28-ounce can crushed tomatoes
  • One 15 1/2-ounce can chickpeas
  • One 15 1/2-ounce can pumpkin purée
  • 1/4  Cup  grated dark chocolate
  • 1/2  Teaspoon  allspice
  • 1  Tablespoon  chili powder
  • 1  Teaspoon  cayenne
  • 1/2  Teaspoon  nutmeg
  • One 12-ounce bottle pumpkin ale or Oktoberfest beer
  • Salt, to taste
  • Non-dairy sour cream, for garnish

Directions

In a large pot, combine the peppers and onion and place over medium heat. Stir in the crushed tomatoes, chickpeas, and pumpkin purée. Stir until combined. Stir in the chocolate and spices. Slowly pour in the beer and stir to mix in. Season with salt, to taste, reduce the heat, and cover. Simmer for about 1 hour. Garnish with a dollop of non-dairy sour cream.

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
6g
5%
Protein
2g
4%
Vitamin A, RAE
55µg
8%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
43mg
4%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Riboflavin
1mg
91%
Selenium, Se
2µg
4%
Sodium, Na
78mg
5%
Thiamin
1mg
91%
Zinc, Zn
1mg
13%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.