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.

Author: Pesto & Potatoes

Meal Type: Vegetarian

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 342 kcal per serving

Ingredients

1 - onion
1 - orange bell pepper
3 cloves - garlic
14 ounces - Meatless Ground Beef
15 ½ ounces - kidney beans
15 ½ ounces - canned black beans
15 ounces - canned pumpkin puree
1 ½ cups - frozen butternut squash
2 cans - diced tomatoes
2 cups - vegetable stock
3 tablespoons - chili powder
1 tbsp - ground cumin
2 teaspoons - smoked paprika
1 tsp - ground cinnamon
2 teaspoons - kosher salt
1 tsp - black pepper
3 tablespoons - olive oil
Cilantro, green onion, chives and other favorite toppings

Instructions

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.
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.
Drain and rinse kidney beans and black beans. Add to the pot with pumpkin puree and diced butternut squash. Stir well to combine.
Add canned tomatoes (don’t drain) and vegetable stock. Bring to a boil. Reduce heat to simmer, and cook for about 15 minutes.
Taste and adjust seasoning, as necessary. Serve with the garnish of your choice.

Nutrition