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.
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