Vegan Pumpkin Chili

Jane Bruce

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

'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!

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:

256 calories

Dietary restrictions:

High Fiber

Daily value:

13%

Servings:

6
  • Fat 31g 48%
  • Carbs 268g 89%
  • Saturated 10g 51%
  • Fiber 68g 274%
  • Sugars 101g
  • Monounsaturated 7g
  • Polyunsaturated 7g
  • Protein 58g 116%
  • Sodium 3,052mg 127%
  • Calcium 704mg 70%
  • Magnesium 510mg 128%
  • Potassium 5,066mg 145%
  • Iron 26mg 143%
  • Zinc 8mg 51%
  • Phosphorus 1,030mg 147%
  • Vitamin A 3,872µg 430%
  • Vitamin C 596mg 994%
  • Thiamin (B1) 1mg 71%
  • Riboflavin (B2) 1mg 66%
  • Niacin (B3) 18mg 90%
  • Vitamin B6 3mg 157%
  • Folic Acid (B9) 525µg 131%
  • Vitamin B12 0µg 1%
  • Vitamin E 21mg 107%
  • Vitamin K 146µg 182%
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