Vegan and Gluten-Free Pumpkin Chickpea Chili

By Tracy

8 Person

45 Minutes

402 Calories

This Vegan and Gluten-Free Pumpkin Chickpea Chili is a cinch to make, loaded with flavor, protein, and fiber, and is ready in less than an hour! Talk about a One-Pot Wonder! If you haven’t had pumpkin puree in chili before, this recipe is a must-try. It gives the chili a creamier texture and great flavor without overpowering the other ingredients. This is a great, super tasty dish if you’re looking to cut back on meat and gluten, and can be enjoyed throughout the year. I hope you give it a try.

Ingredients

Pepper
Salt
1 Lime, zest and juice
1/4 cup Fresh cilantro, chopped
1 1/2 cups Vegetable broth
1 Bay leaf
1/4 tsp. Cayenne pepper
2 tsp. Cumin
1 tbsp. Chili powder
1 cup Fresh corn or frozen kernels, thawed
1 can Black beans, drained and rinsed
1 can Chickpeas, drained and rinsed
1 can Pumpkin puree
2 cans Diced tomatoes in juice, do not drain
1/2 cup Dry white wine
4 cloves Garlic, minced
1 Poblano pepper, diced
2 cups Onion, chopped
1 tbsp. Olive oil

Method

01

Heat olive oil in a large Dutch oven or stockpot.
02

Add onion and poblano pepper. Season with salt and pepper, and saute over medium heat stirring occasionally until soft and translucent, 6-8 minutes.
03

Add garlic and cook 1-2 minutes more, stirring frequently. Pour in wine to deglaze the bottom of the pot. Cook until reduced by half, about 3 minutes.
04

Stir in the undrained tomatoes, pumpkin, chickpeas, black beans, corn, spices, bay leaf, and broth. Simmer 15-20 minutes until heated through.
05

Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover and refrigerate. Rewarm over medium-low heat.)

Related Tags

Vegan and Gluten-Free Pumpkin Chickpea Chili

4.2

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Calorie 402 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

Pepper

Salt

1 Lime, zest and juice

1/4 cup Fresh cilantro, chopped

1 1/2 cups Vegetable broth

1 Bay leaf

1/4 tsp. Cayenne pepper

2 tsp. Cumin

1 tbsp. Chili powder

1 cup Fresh corn or frozen kernels, thawed

1 can Black beans, drained and rinsed

1 can Chickpeas, drained and rinsed

1 can Pumpkin puree

2 cans Diced tomatoes in juice, do not drain

1/2 cup Dry white wine

4 cloves Garlic, minced

1 Poblano pepper, diced

2 cups Onion, chopped

1 tbsp. Olive oil

03 Method

Step 1

Heat olive oil in a large Dutch oven or stockpot.

Step 2

Add onion and poblano pepper. Season with salt and pepper, and saute over medium heat stirring occasionally until soft and translucent, 6-8 minutes.

Step 3

Add garlic and cook 1-2 minutes more, stirring frequently. Pour in wine to deglaze the bottom of the pot. Cook until reduced by half, about 3 minutes.

Step 4

Stir in the undrained tomatoes, pumpkin, chickpeas, black beans, corn, spices, bay leaf, and broth. Simmer 15-20 minutes until heated through.

Step 5

Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover and refrigerate. Rewarm over medium-low heat.)

04 Author