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
- 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.
- 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.
- Serve warm with your favorite toppings and enjoy!