Happy Friday! Here is a healthy and easy vegan pumpkin chili for your fall weekend! Made with pumpkin puree, quinoa and millet, plenty of veggies and cinnamon! This chili turns out different every time I make it because it is so versatile and I adjust flavors to my liking each time. Please feel free to add different veggies, to completely omit the quinoa and millet and always adjust flavors to your liking! I don't ever remember exactly what I do each time I make it, but here is pretty good idea:
Vegan Pumpkin Chili 2 T olive oil for sautéing 1 large onion, chopped 2 cloves garlic, minced 1 red pepper, chopped 1 green pepper, chopped 1 jalapeno pepper, chopped 1 bunch cilantro, chopped 1-28 oz can of diced tomatoes 2-15 oz cans of black beans, rinsed 1-15 oz can of pinto beans, just dump it in! 1-15 oz can of pumpkin puree (not pumpkin pie filling!) 4 C. vegetable broth 2-ish T chili powder 2-ish tsp cumin 1 tsp paprika 1 tsp salt 1/2 tsp cinnamon a dash of cayanne pepper, if more heat is desired 1/4 C uncooked quinoa 1/4 C uncooked millet Saute onion, garlic, and peppers in oil until fragrant and crisp tender. Add all other ingredients and simmer for 30 mins. Taste test. Adjust flavors Enjoy!
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dawnI love movement and habits that promote health and lifetime wellness. I also like stretchy pants, being outside and good-for-you food! Follow me on Instagram @DawnBrownCoaching for more frequent updates. Archives
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