Easy Vegan Pumpkin Bean Chili

Author: Mark Reinfeld - The Doctor & The Chef

  • Total Time: 30 mins
  • Prep Time: 10 mins
  • Yield: 6 cups

Ingredients

  • 1 Tablespoon coconut oil or water
  • 1 cup diced yellow onion
  • 4-5 cloves garlic, pressed or minced
  • 8 ounces finely chopped soy tempeh
  • 1 15-ounce can adzuki beans or 1 ½ cups cooked
  • 1 14.5-ounce can fire roasted tomatoes or 1 ½ cups diced fresh tomatoes
  • 1 cup water or vegetable stock
  • 1 teaspoon chili powder
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon ground cumin (optional)
  • ½ cup pumpkin puree or 1 ½ cups roasted and cubed pumpkin (see note)
  • 2 Tablespoons freshly squeezed lime juice
  • ½ teaspoon sea salt or to taste
  • 1 Tablespoon wheat-free tamari (optional)
  • 2 Tablespoons minced cilantro

Directions

Heat coconut oil in a medium-sized pot over medium-high heat. Sauté onion in oil for 3 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking. Add garlic and tempeh and cook for 3 minutes, stirring frequently. Reduce heat to medium.

Add adzuki beans, fire roasted tomatoes, chili powder, chipotle powder, and cumin, if using. Cook for 15 minutes, stirring occasionally. Add the water, pumpkin, lime juice, salt, and tamari, if using, and gently stir. Cook for 5 minutes. Add the cilantro and stir well before serving.

Notes

To roast the pumpkin, preheat oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet with approximately ½ inch of water and roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½ inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup or kabocha.

Method 2: Instead of roasting the pumpkin, peel and chop the pumpkin into 1 inch cubes. Add along with the tempeh and cook for an additional 20 minutes.

Enjoy this hearty chili – the ultimate winter comfort food. Adzuki beans, originating in East Asia and the Himalayas, are a nutrient-packed source of fiber and protein that are said to have a warming effect on the body - perfect for the autumn and winter months. Enjoy with a dollop of vegan sour cream (vegan mayo and lemon juice), a sprinkle of toasted pumpkin seeds and garnish with a sprig of cilantro.

  • Total Time: 30 mins
  • Prep Time: 10 mins
  • Yield: 6 cups
  • Ingredients:
    • 1 Tablespoon coconut oil or water
    • 1 cup diced yellow onion
    • 4-5 cloves garlic, pressed or minced
    • 8 ounces finely chopped soy tempeh
    • 1 15-ounce can adzuki beans or 1 ½ cups cooked
    • 1 14.5-ounce can fire roasted tomatoes or 1 ½ cups diced fresh tomatoes
    • 1 cup water or vegetable stock
    • 1 teaspoon chili powder
    • ¼ teaspoon chipotle chili powder
    • ½ teaspoon ground cumin (optional)
    • ½ cup pumpkin puree or 1 ½ cups roasted and cubed pumpkin (see note)
    • 2 Tablespoons freshly squeezed lime juice
    • ½ teaspoon sea salt or to taste
    • 1 Tablespoon wheat-free tamari (optional)
    • 2 Tablespoons minced cilantro
  • Directions:

    Heat coconut oil in a medium-sized pot over medium-high heat. Sauté onion in oil for 3 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking. Add garlic and tempeh and cook for 3 minutes, stirring frequently. Reduce heat to medium.

    Add adzuki beans, fire roasted tomatoes, chili powder, chipotle powder, and cumin, if using. Cook for 15 minutes, stirring occasionally. Add the water, pumpkin, lime juice, salt, and tamari, if using, and gently stir. Cook for 5 minutes. Add the cilantro and stir well before serving.

    Notes

    To roast the pumpkin, preheat oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet with approximately ½ inch of water and roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½ inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup or kabocha.

    Method 2: Instead of roasting the pumpkin, peel and chop the pumpkin into 1 inch cubes. Add along with the tempeh and cook for an additional 20 minutes.

  • Credit:

    Author: Mark Reinfeld - The Doctor & The Chef


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