Plant Based Pumpkin Chipotle Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 medium onion, chopped
- 1/2 cup shredded carrot
- 1 can pure pumpkin
- 2–14oz cans chopped tomatoes
- 1 can black beans, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 1/2 cups vegetable broth
- 2 1/2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp. paprika
- 1.4 tsp black pepper
- 1 1/2 tbsp. chipotle in adobo sauce
- Salt to taste
- Olive oil for cooking
- Your favorite chili fixings to serve with
Instructions
- In a soup pot cook onions and carrots in olive oil until they start to soften, about 5 minutes.
- Add spices, heat through for 30 seconds.
- Add the rest of ingredients, mix well. Bring to a boil, reduce to simmer, cover and simmer for about 30 minutes, mixing occasionally.
Notes
- I typically serve this chili with sour cream, brown rice, avocados and broken up corn chips.