Go Back
Print Recipe

pumpkin chilli

a warm, hearty stew perfect for the colder months!
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Mexican

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tbsp oregano
  • salt
  • pepper
  • 1 tbsp thyme
  • 1 tbsp crushed rosemary
  • 2 medium carrots
  • 2 cups mushrooms
  • 1/2 cup walnuts
  • 1 tbsp tomato paste
  • 1 canned tomatoes
  • 1 cup quinoa
  • 2 vegetable cubes
  • 1 can black beans
  • 1 can chickpeas
  • 1 can pinto beans
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tbsp vinegar
  • 1 tbsp coconut aminos
  • 2 handfuls spinach

Instructions

  • start by dicing (or putting in a food processor) onions and garlic
  • saute the onions and garlic in olive oil, cumin, paprika, chili powder, oregano, salt, pepper, thyme, rosemary
  • while the onions and spices are sauteeing, dice carrots, mushrooms, and walnuts
  • once onions are golden brown, add diced carrots, mushrooms, walnuts, tomato paste, canned tomatoes, and quinoa
  • after about 2 minutes, add in vegetable stock or vegetable cubes and water
    also add in any variety of beans (black, pinto, chickpea etc...) and pumpkin puree (either canned or homemade!)
  • let the chili simmer until vegetables are soft
  • (optional but worth it) add in maple syrup, lime juice, vinegar, and coconut aminos, and spinach
    stir in and let the chili simmer for another few minutes
  • serve the chili and top off with lime juice, cilantro, chives, vegan sour cream, crushed tortilla chips ...

Video