Fall just isn’t fall without pumpkin-related things permeating every part of your life – from the flavored spice blend in your morning latte to the décor outside your front door, you can’t escape the power of pumpkin. But why would you want to? Especially when the vegetable itself is such a creamy, vibrant powerhouse of vitamins, minerals and fiber.
So go ahead and embrace the pumpkin by making this vegan, fall-inspired chili. When it’s melded with creamy coconut milk, corn, diced tomatoes and a smattering of spices, you’ll find that eating actual pumpkin is an exceptionally pleasant way to enjoy the season!
Easy Vegan Pumpkin Chili
In a large pot, add tomatoes, pumpkin, coconut milk and corn. Bring to a boil.
Stir in pepper, onion powder and garlic powder. Bring back to a boil, then reduce heat and simmer for at least 10 minutes (or longer, if desired).
Serve topped with pumpkin seeds and parsley.
Add any additional vegetables to the chili to suit your preferences; suggestions include bell peppers, onions, zucchini and/or carrots. Simply chop them up and add them to the pot in step one, then allow to cook until softened.
Grab the ingredients you need to make this now!
In a chili mood? Try these Vegan Chili Bowls.