Ingredients:
~1 onion, diced
~3 cloves garlic, minced
~1 bell pepper, diced
~1 jalapeño pepper, seeded and diced (optional, for heat)
~2 carrots, diced
~2 stalks celery, diced
~1 can (15 oz) black beans, drained and rinsed
~1 can (15 oz) kidney beans, drained and rinsed
~1 can (15 oz) diced tomatoes
~1 can (15 oz) pumpkin puree
~1/2 cup chopped walnuts
~2 cups vegetable broth
~2 tablespoons chili powder
~1 teaspoon ground cumin
~1 teaspoon smoked paprika
~Optional toppings: avocado, cilantro, vegan sour cream, lime wedges
Instructions:
~Heat tablespoon of veggie broth in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
~Add the minced garlic, diced bell pepper, jalapeño pepper (if using), carrots, and celery to the pot. Cook for another 5 minutes, until the vegetables start to soften.
~Add the drained and rinsed black beans, kidney beans, diced tomatoes, pumpkin puree, vegetable broth, chili powder, ground cumin, smoked paprika, salt, and pepper to the pot. Stir well to combine.
~Bring the chili to a simmer, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your desired consistency.
~Taste and adjust the seasonings as needed. If the chili is too thick, you can add more vegetable broth to thin it out.
~Serve the vegan pumpkin chili hot, garnished with your favorite toppings such as avocado, cilantro, vegan sour cream, and lime wedges. Servings: 4-6