Traditional chili gets an upgrade! This Vegan Three Bean Harissa Pumpkin Chili features kidney beans, butter beans, and pinto beans tossed with fresh mushrooms and sweet potato in a pumpkin-harissa spiced chili sauce for your new favorite meat-free, chili recipe!
1 can (15 oz) pure pumpkin puree (NOT pumpkin pie)
24 ounces pasta sauce
2 cans (29 oz) fire roasted diced tomatoes
1/4 cup maple syrup
2 cups vegetable broth
salt & pepper, to taste
avocado
cilantro
jalapeno pepper
watermelon radish
vegan cheese
vegan sour cream
Categories
Lunch & Dinner
Cuisine
American
Steps
Heat your Calphalon dutch oven over medium heat. Add the oil, garlic, and chopped sweet potato and saute covered for 10 minutes, stirring frequently.
Add the mushrooms and tomato paste, stir, and saute for another 5 minutes then add the beans and harissa seasoning, stir, cover and saute for another couple of minutes.
Finally, add the pumpkin, sauce, fire roasted tomatoes, maple syrup, and vegetable broth, salt and pepper, stir to combine well and then turn the heat to low. Cover and simmer for 30-45 minutes.
Serve garnished with avocado, cilantro, jalapenos, watermelon radishes, vegan cheese, vegan sour cream, etc. and enjoy alone or with chips, fries, or whatever you like to eat chili with! Store leftovers in the fridge for up to 3 days or freeze for later.
