Vegan Pumpkin Chili
Vegan Pumpkin Chili. Tasty, warm and comforting. Gluten free, dairy free.
Servings 8 -10 servings
Calories 285kcal
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.
