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.

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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.

Nutrition

Calories per serving:

53 kcal

Daily value:

3%

Servings:

6
  • Carbohydrate, by difference 8 g
  • Protein 1 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 1091 IU
  • Vitamin A, RAE 55 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Calcium, Ca 13 mg
  • Carotene, alpha 52 µg
  • Carotene, beta 557 µg
  • Choline, total 2 mg
  • Cryptoxanthin, beta 140 µg
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 2 g
  • Folate, DFE 2 µg
  • Folate, food 2 µg
  • Folate, total 7 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 117 µg
  • Lycopene 1 µg
  • Magnesium, Mg 10 mg
  • Niacin 1 mg
  • Phosphorus, P 17 mg
  • Phytosterols 3 mg
  • Potassium, K 102 mg
  • Selenium, Se 1 µg
  • Sodium, Na 105 mg
  • Sugars, total 4 g
  • Water 1 g
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