One Pot Pumpkin Black Bean Chili (Vegan, Gluten-Free)
Not sure about pumpkin in chili? Trust me on this. This vegan pumpkin chili recipe is hearty, cozy and has the perfect chili texture. It comes together in 40 minutes and you only have to use one pot!
Servings Prep Time
4meals 10mins
Cook Time
30mins
Servings Prep Time
4meals 10mins
Cook Time
30mins
Ingredients
Instructions
  1. In a large pot, heat oil over a medium flame. Add the red onion, stir and let cook for a minute.
  2. Add garlic, pumpkin, veggie stock/water and tomatoes with juices. Stir.
  3. Add black beans, corn, bell pepper and all the spices. Stir well. Bring to a boil, then turn the heat down to a simmer.
  4. Let cook for 15 mins, then add the kale and stir until it starts to soften. Taste and adjust spices if needed.
  5. Cook for 15 more minutes before removing from heat and adding the chili to your containers.
  6. Let the chili cool in the containers for 30 minutes before covering and placing in the fridge or freezer. Chili will last in the fridge for up to 5 days and in the freezer for 3 months.