Pumpkin Vegan Black Bean Chili
- 2 tbsp coconut oil, divided into separate tablespoons
- 1 sweet white onion, chopped
- 4 garlic cloves, minced
- 1 tsp salt, plus a few additional pinches
- 1 package tempeh
- ½ tsp + 1 tsp chili powder
- 1 bell pepper (any color), diced
- 1 zucchini, chopped
- 1, 15-oz can pumpkin puree
- 1, 28-oz can diced tomatoes, with juice
- ½ tsp pumpkin pie spice
- ½ tsp dried sage
- 2, 15-oz cans black beans, drained and rinsed
- 1 cup frozen corn
- In a large stock pot, add 1 tbsp coconut oil and melt it over medium heat.
- Once the oil is heated a little, add the onion, the 4 minced cloves of garlic and 1 pinch of salt.
- Sauté all that together on medium heat until the onions become translucent and really soft.
- Meanwhile, while the onion mixture is cooking, melt 1 tbsp coconut oil in a sauté pan over medium heat.
- Break up the package of tempeh with your fingers and add that to the sauté pan. Mix in ½ tsp chili powder and a pinch of salt and sauté on medium heat until a little browned.
- While the tempeh cooks, go back to your stock pot with the onions and add in the chopped bell pepper. Sauté that for a minute or 2. Then add the chopped zucchini and sauté that for another minute.
- Now add in the can of pumpkin, the can of diced tomatoes with their juice, 1 tsp chili powder, ½ tsp sage, ½ tsp pumpkin pie spice and 1 tsp salt.
- Stir all that together.
- Now the tempeh should be perfectly cooked. Add that to the large pot and mix everything together again.
- Add the drained black beans and the cup of frozen corn and mix everything together really well.
- Cover the pot and turn the heat up to high until the chili starts to boil (rapidly bubbles).
- Once boiling, turn the heat down so the chili simmers (lightly bubbles). Simmer for 30 minutes.
- Serve and eat!
- (Best served over cooked quinoa or brown rice. Also awesome to add chunks of avocado and a handful of crushed baked tortilla chips!
Recipe courtesy of Talia Pollock.