- VE
- VN
- LC
- LS
Vegetarian Pumpkin Chili
This hearty meatless Pumpkin Chili is a pantry pull favorite. Featuring canned pumpkin, beans and tomatoes, the addition of meatless ground adds more protein to make it more filling.
Ingredients
Instructions
- Step 1
In a heavy pot or dutch oven over medium-high heat, add olive oil. Once hot, add diced onion sauté until onions are translucent, about 7 to 10 minutes.
- Step 2
Add diced bell pepper, minced garlic, spices and Meat Free Ground, cooking for about 3 to 5 minutes until everything just starts to brown. Reduce heat to medium.
- Step 3
Drain and rinse kidney beans and black beans. Add to the pot with pumpkin puree and diced butternut squash. Stir well to combine.
- Step 4
Add canned tomatoes (don’t drain) and vegetable stock. Bring to a boil. Reduce heat to simmer, and cook for about 15 minutes.
- Step 5
Taste and adjust seasoning, as necessary. Serve with the garnish of your choice.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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