Vegan and Gluten-Free Pumpkin Chickpea Chili PT45M https://img4.recipesrun.com/201907/2019/0904/90/a/983238/300x200x90.jpg This Vegan and Gluten-Free Pumpkin Chickpea Chili is a cinch to make, loaded with flavor, protein, and fiber, and is ready in less than an hour! Talk about a One-Pot Wonder! If you haven’t had pumpkin puree in chili before, this recipe is a must-try. It gives the chili a creamier texture and great flavor without overpowering the other ingredients. This is a great, super tasty dish if you’re looking to cut back on meat and gluten, and can be enjoyed throughout the year. I hope you give it a try. 8 servings Ingredients: Pepper Salt 1 Lime, zest and juice 1/4 cup Fresh cilantro, chopped 1 1/2 cups Vegetable broth 1 Bay leaf 1/4 tsp. Cayenne pepper 2 tsp. Cumin 1 tbsp. Chili powder 1 cup Fresh corn or frozen kernels, thawed 1 can Black beans, drained and rinsed 1 can Chickpeas, drained and rinsed 1 can Pumpkin puree 2 cans Diced tomatoes in juice, do not drain 1/2 cup Dry white wine 4 cloves Garlic, minced 1 Poblano pepper, diced 2 cups Onion, chopped 1 tbsp. Olive oil
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    Vegan and Gluten-Free Pumpkin Chickpea Chili

    3.9

    ( By Tracy )

    This Vegan and Gluten-Free Pumpkin Chickpea Chili is a cinch to make, loaded with flavor, protein, and fiber, and is ready in less than an hour! Talk about a One-Pot Wonder! If you haven’t had pumpkin puree in chili before, this recipe is a must-try. It gives the chili a creamier texture and great flavor without overpowering the other ingredients. This is a great, super tasty dish if you’re looking to cut back on meat and gluten, and can be enjoyed throughout the year. I hope you give it a try.
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    Vegan and Gluten-Free Pumpkin Chickpea Chili
      01 Information
      • Grade easy
      • Serving 8 servings
      • Calorie 402 Kcal
      • Prep Time 15 Mins
      • Cook Time 30 Mins
      • Total Time 45 Mins
      02 Ingredients
        • Pepper
        • Salt
        • 1 Lime, zest and juice
        • 1/4 cup Fresh cilantro, chopped
        • 1 1/2 cups Vegetable broth
        • 1 Bay leaf
        • 1/4 tsp. Cayenne pepper
        • 2 tsp. Cumin
        • 1 tbsp. Chili powder
        • 1 cup Fresh corn or frozen kernels, thawed
        • 1 can Black beans, drained and rinsed
        • 1 can Chickpeas, drained and rinsed
        • 1 can Pumpkin puree
        • 2 cans Diced tomatoes in juice, do not drain
        • 1/2 cup Dry white wine
        • 4 cloves Garlic, minced
        • 1 Poblano pepper, diced
        • 2 cups Onion, chopped
        • 1 tbsp. Olive oil
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      03 Method
      • Step 1
        Heat olive oil in a large Dutch oven or stockpot.
      • Step 2
        Add onion and poblano pepper. Season with salt and pepper, and saute over medium heat stirring occasionally until soft and translucent, 6-8 minutes.
      • Step 3
        Add garlic and cook 1-2 minutes more, stirring frequently. Pour in wine to deglaze the bottom of the pot. Cook until reduced by half, about 3 minutes.
      • Step 4
        Stir in the undrained tomatoes, pumpkin, chickpeas, black beans, corn, spices, bay leaf, and broth. Simmer 15-20 minutes until heated through.
      • Step 5
        Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover and refrigerate. Rewarm over medium-low heat.)
      04 Author
      Tracy Tracy
      647 Recipes

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