Hearty Black Bean Pumpkin Chili Recipe (No Tomatoes)
This tomato-free chili recipe is so easy to make and has the perfect mixture of spices. This vegan chili is full of hearty beans and creamy pumpkin, giving it a rich and delicious flavor that tastes like it took all day to make. If you're looking for a chili recipe no tomatoes, keep reading!
Servings 6
Calories 222kcal
Ingredients
- 1 onion, chopped
- 1 poblano, diced
- 4 garlic cloves, minced
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1-2 cups vegetable broth
- 1/2 cup pumpkin
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp pumpkin pie spice or cinnamon
- salt and pepper to taste
Optional
- pinch cayenne pepper
Instructions
- Saute: In a large pot, over medium heat, saute the diced onion and pepper using a little olive oil or water until softened.
- Season: Add minced garlic, chili powder, cumin, onion powder, garlic powder, and pumpkin pie spice and saute 1 minute longer, stirring to coat the vegetables.
- Add ingredients and simmer: Add the beans, pumpkin, and vegetable broth and stir to combine. Bring the chili to a boil and then reduce to a simmer over low heat for 15-20 minutes.
- Season and serve: Sprinkle with cayenne, salt, and pepper to taste. Enjoy!
Video
Notes
The Nutritional Information is only an estimate based on the original ingredients and not the optional ingredients. The accuracy of this recipe may differ depending on the ingredients you use.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 41g | Protein: 13g | Fat: 2g | Fiber: 14g