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4.80 from 5 votes

Vegan Pumpkin Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories
Author Valerie Remy-Milora

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 8 cloves garlic minced
  • 1 red pepper chopped
  • 1 yellow pepper chopped
  • 1 large parsnip cubed (about 1 cup)
  • 1 sugar pumpkin peeled, seeded and cubed
  • 3 cups cooked navy beans or black eyed peas
  • 3 to 4 cups vegetable broth
  • 16 oz stewed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 2 tbsp red pepper flakes
  • fresh ground salt and pepper to taste
  • fresh corn and cilantro for garnish

Instructions

  • Heat olive oil in a large crock pot.
  • Add onion and garlic and cook for 1 to 2 minutes until onion is translucent.
  • Add peppers, parsnip and pumpkin and cook until almost tender, about 7 minutes.
  • Add vegetable broth, stewed tomatoes with their juice, tomato paste and spices and bring to a boil
  • Reduce heat and allow to simmer for 20 minutes or until pumpkin is tender.
  • Serve hot with fresh corn and a garnish of cilantro along with warm tortillas or rice.