RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

on Monday, 18 September 2017. Posted in Recipes

RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

It's that time of year again, oh yes pumpkin-everything is coming back. But it doesn't have to be reserved for our flavored caffeinated drinks. Introducing this week's Meatout Monday's recipe featuring a healthy and filling boost of real pumpkin goodness, with a little kick. This as-spicy-as-you-like-it chili is one for the recipe binder as you're sure to crave it over and over again this fall and winter. Top with yummy garnish(es) of your choice and enjoy!

Ingredients:
1 Small pumpkin - peeled, seeded & cubed
1-2 hot peppers - diced & deseeded
1/2 cup red onion - chopped
2 medium green peppers - chopped
5 cups chopped tomatoes
1 can black beans
1 cup vegetable broth
1.5 tsp. salt
2 tsp. cumin
2 tsp. maple syrup
2 cups vegan veggie crumbles
Olive or coconut oil
Garnish of choice (green onions, vegan sour cream or cheese, tortillas, etc.)

 

Directions:
1. Over medium heat, coat bottom of a soup pot or dutch oven with oil of choice.
2. Add hot peppers, onions, and green peppers, saute for 3-5 minutes.
3. Add pumpkin, tomatoes, black beans, and broth to pan.
4. Season with salt and cumin, then maple syrup and veggie crumbles.
5. Bring to a boil, reduce heat to low and simmer for 30-45 minutes, stirring occasionally to prevent sticking.
6. Remove from heat and allow to cool for 5-10 minutes prior to serving.
7. Ladle into bowls, garnish, and serve with cornbread or tortilla chips.

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Enjoy more vegan recipes on SundayMorningBananaPancakes.com.
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