Autumnal Vegan Pumpkin Chili recipe

Improvised this season-appropriate chili last year with @vanesola.numyen. It was both excellent and simple to prepare so we thought it may be worth sharing :)

The squash makes it deliciously creamy and sweet, the spices and herbs counterbalance the sweetness well.

Be sure to use your creativity and replace ingredients (ie spices) with whatever you feel like!

Autumnal Pumpkin Vegan Chili

Ingredients:

• 3 tablespoon olive or coconut oil
• 1/2 tablespoon fresh ginger, chopped
• 4 garlic clove, chopped
• 1 big onion, diced
• 2 stalks celery, in small chunks
• 1 green bell pepper, diced
• 800 g pumpkin or other squash, ~5cm³ chunks cubes
• half of an apple or mango, grated
• 450 ml crushed tomatoes
• 200 ml water
• 750 ml beans (we used 1 1/2 medium can of romano and black beans)
• Salt and pepper
• 1 tablespoon soy sauce
• Clove
• Paprika
• Cumin
• Coriander powder
• Turmeric
• Cayenne pepper
• Oregano (1 tablespoon)

Optional

• Grated faux-cheese, or regular cheese
• Fresh coriander (cilantro) or other herb
• Cooked rice or potatoes to serve on

Method:

• Heat oil in pot.
• Add spices (quantity according to your tastes), ginger, garlic and onion.
• When the onion is somewhat translucent, add celery, bell pepper, pumpkin and apple. Cook for 5 minutes.
• Add crushed tomatoes and water. Simmer for 30 minutes, until the pumpkin is soft.
• Add beans, salt, pepper and soy sauce. Simmer for 5 more minutes.
• Serve, by itself or on brown rice or on potatoes. Optionally, add cheese and fresh coriander or other herbs.

This makes ~ 4-6 portions. Making a bigger batch is recommended since it tolerates freezing well.

Thanks for reading, hope you'll enjoy if you do decide to try it!