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Vegan Pumpkin Chili with Smoky Tempeh

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 138kcal
Author: Sarah McMinn

Ingredients

Chili

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, minced
  • 8 ounces of tempeh, crumbled
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • pinch of cayenne
  • 1 14.5-ounce can diced tomatoes, with liquid
  • 1 15-ounce can pumpkin purée
  • 1 cup veggie broth
  • 1 can kidney beans
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt, to taste

Toppings (optional)

  • green onion, diced
  • jalapeno, sliced
  • avocado, cubed
  • cilantro, chopped

Instructions

  • Seed, slice,, and prepare the onions, peppers, and garlic.
  • Heat olive oil in a large pot over medium heat. Once hot, add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add peppers, jalapeno, and tempeh and cook until tempeh is browned, 5-7 more minutes.
  • Stir in the remaining ingredients. Reduce heat to a low simmer and cover. Cook chili for 20 more minutes, stirring occasionally, unti thick and bold flavored. Remove from heat. Taste and adjust seaonings.
  • Serve immediately with green onions, jalapeno, and avocado.

Nutrition

Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Sodium: 552mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 66.2mg | Calcium: 53mg | Iron: 1.5mg