One-Pot Vegan Pumpkin Chili


2 tablespoons extra virgin olive oil

1 onion, finely chopped

1 teaspoon salt

1 green pepper, cored and finely chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 (15-ounce) can pumpkin puree

1 (15-ounce) can pinto beans, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can diced tomatoes with their juices

1 cup frozen corn kernels

1/2 cup vegetable broth

avocado, sour cream, cilantro and green onion for topping


  1. In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the pepper and garlic then continue to cook for 2 more minutes.
  2. Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.
  3. Serve warm with your favorite toppings and enjoy!