Pumpkin chili – Vegan

by Meagan Duhamel | May 7, 2015

Pumpkin Chili

Vegan pumpkin chili. PHOTO BY JIM GRAY

This is a soy-free, gluten-free chili that is very easy and quick to prepare. Pumpkin is a great source of Vitamin A and B, as well as dietary fibre. It is also rich in potassium and iron. Adding the protein and iron-rich kidney beans balances out this meal well.


1 diced onion
4 garlic cloves
1 tbsp chili powder
1 tsp cumin
1/2 cup vegetable broth
1/2 cup canned pumpkin purée (not pie filling)
1/4 cup of diced green chilies (canned)
2 tbsp tomato paste
1 can of kidney beans or black beans, drained and rinsed

Preparation Instructions:

Line a skillet with water and saute the onion and garlic for about 2 minutes. Add chili powder and cumin, stirring to coat the onion and continue to cook until all the liquid has cooked off. Add broth, pumpkin, green chilies, tomato paste and beans, and stir to combine. Reduce heat to low and cook until the beans are warm. If you find the chili is too thick, thin it out with more vegetable broth.


EDITOR’S NOTE: Looking for a way to use up the rest of the pumpkin? Check out this recipe for pumpkin muffins.


Meagan Duhamel - recipe


Meagan Duhamel, of Lively, is a 2014 Olympic silver medallist and world champion in figure skating, as well as a vegan and certified holistic nutritionist.

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