Om Nom Nom.

muffintop-less:

Gluten-Free Vegan Pumpkin Chili
Want a quick, healthy, tummy-warming dish for dinner that costs less than $1.50 per serving and can be made in about 20 minutes? Try this vegan chili. It’s loaded with protein – at more than 15 grams per serving, 12+ grams of fiber, potassium, and vitamin A. And it’s delicious! Combining the natural, subtle sweetness of pumpkin and spice with the mild heat of peppers. But don’t worry, it’s not too spicy! Unless you want it to be. And it’s even better the next day when it thickens even more and the flavors have really had a chance to fuse together! In fact, you might like to consider doubling or tripling this recipe – for leftovers – or for freezing (to be eaten another day when all you have time for is a little reheating).
Vegan Pumpkin Chili by Janice Amee
1 Tablespoon olive oil
2 Tablespoons minced garlic
1 onion (chopped – approximately 2 cups)
1 bell pepper (chopped – approximately 1 cup)
*1 Anaheim chili pepper (minced, approximately 1/3 cup) OR 1 can (4 oz.) mild fire roasted chilies
1 can black beans (approximately 15 oz.)
1 can kidney beans (approximately 15 oz.)
1 can tomatoes (chopped, with the juice) or 2 cups fresh tomatoes chopped
1 can 100% pumpkin (approximately 15 oz.)
2 teaspoons sea salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cayenne pepper (more if you like it spicy)
Saute minced garlic, chopped onion, and peppers in oil until tender. Add canned tomatoes, beans (no need to drain or rinse – just dump the whole thing in!), and spices. Simmer for a few minutes. Add the pumpkin. Stir and heat thoroughly. Taste and adjust seasonings as you prefer. That’s all there is to it!
Serves 4 – 6
And if you’re looking for a nice bread to go with it – consider this cornbread: Gluten-Free Cornbread
For more Gluten-Free recipes check out: Janice Amee’s Gluten Free

muffintop-less:

Gluten-Free Vegan Pumpkin Chili

Want a quick, healthy, tummy-warming dish for dinner that costs less than $1.50 per serving and can be made in about 20 minutes? Try this vegan chili. It’s loaded with protein – at more than 15 grams per serving, 12+ grams of fiber, potassium, and vitamin A. And it’s delicious! Combining the natural, subtle sweetness of pumpkin and spice with the mild heat of peppers. But don’t worry, it’s not too spicy! Unless you want it to be. And it’s even better the next day when it thickens even more and the flavors have really had a chance to fuse together! In fact, you might like to consider doubling or tripling this recipe – for leftovers – or for freezing (to be eaten another day when all you have time for is a little reheating).

Vegan Pumpkin Chili by Janice Amee

  • 1 Tablespoon olive oil
  • 2 Tablespoons minced garlic
  • 1 onion (chopped – approximately 2 cups)
  • 1 bell pepper (chopped – approximately 1 cup)
  • *1 Anaheim chili pepper (minced, approximately 1/3 cup) OR 1 can (4 oz.) mild fire roasted chilies
  • 1 can black beans (approximately 15 oz.)
  • 1 can kidney beans (approximately 15 oz.)
  • 1 can tomatoes (chopped, with the juice) or 2 cups fresh tomatoes chopped
  • 1 can 100% pumpkin (approximately 15 oz.)
  • 2 teaspoons sea salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cayenne pepper (more if you like it spicy)

Saute minced garlic, chopped onion, and peppers in oil until tender. Add canned tomatoes, beans (no need to drain or rinse – just dump the whole thing in!), and spices. Simmer for a few minutes. Add the pumpkin. Stir and heat thoroughly. Taste and adjust seasonings as you prefer. That’s all there is to it!

Serves 4 – 6

And if you’re looking for a nice bread to go with it – consider this cornbread: Gluten-Free Cornbread

For more Gluten-Free recipes check out: Janice Amee’s Gluten Free

reblogged from Wasabi Peas