Vegan Pumpkin Chili Recipe


Nutrition

Cal/Serving: 256
Daily Value: 13%
Servings: 6

High-Fiber
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat5g8%
Saturated2g8%
Carbs45g15%
Fiber7g27%
Sugars14g0%
Protein10g19%
Sodium421mg18%
Calcium117mg12%
Magnesium85mg21%
Potassium844mg24%
Iron4mg24%
Zinc1mg8%
Vitamin A12904IU258%
Vitamin C99mg166%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg10%
Niacin (B3)3mg15%
Vitamin B60mg21%
Folic Acid (B9)87µg22%
Vitamin B120µg0%
Vitamin E3mg17%
Vitamin K22µg27%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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2
Ratings2

INGREDIENTS

  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 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.

Recipe Details

Servings: 6
Total time: 1 1/2 hours
Special Designations: Dairy-free, Low-fat, Vegan, Vegetarian

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