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One Pot Vegan Pumpkin Chili

One-Pot Vegan Pumpkin Chili


2 tablespoons extra virgin olive oil

1 onion, finely chopped

1 teaspoon salt

1 green pepper, cored and finely chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1 (15-ounce) can pumpkin puree

1 (15-ounce) can pinto beans, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can diced tomatoes with their juices

1 cup frozen corn kernels

1/2 cup vegetable broth

avocado, sour cream, cilantro and green onion for topping


  1. In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the pepper and garlic then continue to cook for 2 more minutes.
  2. Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.
  3. Serve warm with your favorite toppings and enjoy!

Ask CAO Jeffrey Blair

Officer Jeffrey Blair

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