Pumpkin Chili
This Pumpkin Chili is an easy one pot meal made with pumpkin, sweet potatoes, mushrooms and bell peppers. Makes a hearty and comforting plant-based dish that is perfect for a chilly fall day, game day or any time of the year and will become a family favorite! Vegan, gluten-free, grain-free, Whole30 with low carb and keto options.
Ingredients
- 1 medium onion , chopped
- 3 garlic cloves , minced
- 1 red bell pepper , deseeded & chopped
- 12 oz cremini mushrooms , chopped
- 1 cup walnuts , chopped (can sub with drained canned lentils or beans, if not paleo / Whole30 / low carb)
- 1 tsp coconut aminos
- 1.5 tsp ground cumin
- 1 tsp chilli powder
- 1 tbsp smoked paprika
- 1 cup pure pumpkin puree , not pumpkin pie filling
- 1 tbsp tomato paste
- 2.5 cups peeled and cubed sweet potatoes , peeled and cubed (can sub with butternut squash, pumpkin or other squash)
- 1 - 2 cups vegetable stock or water
- 1 28-ounce can of San Marzano diced tomatoes
To serve:
- Diced avocado
- Fresh cilantro
- Jalapeno
- Dairy-free sour cream
Instructions
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In a large pot, heat avocado oil over medium heat. Add the onions and saute for a few minutes until fragrant, then add garlic. Add peppers, mushrooms and walnuts. Saute for 5 minutes, or until vegetables are soft.
Add spices, pumpkin puree, tomato paste and cook for 1-2 minutes, or until fragrant.
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Add sweet potatoes, 1 cup of water & canned tomatoes. Bring to a boil then lower the heat to simmer for 25-30 minutes, or until squash is soft and cooked through. Add more water, as needed.
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Taste & season with salt and pepper.
Serve and top with diced avocado, cilantro & jalapeno.
