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Vegan Pumpkin Chili With Polenta Croutons
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Vegan Pumpkin Chili

Vegan Pumpkin Chili. Tasty, warm and comforting. Gluten free, dairy free.
Course Soup
Cuisine American
Keyword chili, crockpotchili, instantpotchili, pumpkin
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 8 -10 servings
Calories 285kcal
Author Alkaline Recipes

Ingredients

Chili

  • 1 14 oz can kidney beans
  • 1 14 oz can white beans
  • 1 32 oz box organic vegetable broth
  • 1 onion, chopped
  • 1 tablespoon(s) chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon red pepper flakes
  • 1 15 oz can tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 cup sliced fresh pumpkin or canned pumpkin
  • ½ leek, sliced for garnish

Polenta Croutons

  • 4 oz of cooked polenta preferably in sleeve
  • ½ teaspoon salt
  • 2 tablespoon olive oil

Instructions

Chili

  • Put all ingredients in crockpot and cook 4-5 hours on high. For Instant Pot, cook on high pressure for 20 minutes. With a small hand blender, blend a small section of the chili to thicken it.

Polenta Croutons

  • Preheat oven to 375
  • Slice polenta into rounds, and then again into pie shapes
  • Sprinkle salt and drizzle olive oil on polenta
  • Bake on cookie sheet for 20 minutes, or until thoroughly heated
  • Serve chili topped with polenta croutons and sliced leeks.

Nutrition

Serving: 1g | Calories: 285kcal