Looking for a vegan alternative to the classic fall chili? Look no further. This White Bean Pumpkin Chili is hearty, nourishing, and nutrient-dense, from the plentiful amounts of folate, vitamin A, and manganese in pumpkins!
Ready in 30 minutes (including prep)
Serves 2-3 Purposeful Portions*
*Purposeful Portions consist of ¼ portion of protein source, compared to ½ portion of fruit and vegetable sources and ¼ portion of carb or grain sources OR 1 ½ cups of soup, stew, or other liquid-based dishes.
Ingredients
1 14oz can of Cannellini Beans, strained and rinsed
1 baby tiger-striped pumpkin, small diced
½ cup each of small diced Onion, Carrots, and Celery
2 cups Vegetable Broth
1 Cups Water (Or more if needed)
½ can of Diced Tomatoes
1 tablespoon of Tomato Paste
½ cup of dairy-free Heavy Cream
1 clove of Garlic, minced
1 ½ teaspoons of dried Rosemary, Thyme, and Oregano
1 teaspoon Paprika Cumin, and Chili Powder
Optional: Pinch of Red Chili Flakes or Cayenne Pepper for spice
Salt and pepper to taste
Avocado or olive oil for drizzling
Preparation
Heat dutch oven on medium heat and drizzle with olive oil
Saute the pumpkin for 4-5 minutes before adding in the vegetables, garlic, and beans, cooking for another 3 minutes
Add in Spices, Tomatoes, and tomato paste sauteing until fragrant for 2 minutes
Add in Broth and Water, boil, and then reduce the heat, letting it simmer for 15-20 minutes or until half of the liquid has cooked out
Add in the heavy cream
Safely, use a potato masher to mash the contents in the pot a few times or add a ladle-full of the chili into a blender, then return it back to the pot, thickening the chili
Let it simmer for 2-3 more minutes, before serving, adding Parsley for a fresh garnish
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