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RECIPE
20 INGREDIENTS8 STEPS35MIN

Vegan Pumpkin Chili

4.5
4 Ratings

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This vegan and gluten free chili gets a fall twist with the help of roasted pumpkin! This pumpkin chili is perfect as a a quick and comforting dinner or whip up a batch for a healthier Game Day option.
35MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
3 cloves
Garlic , minced
1
Large  Yellow Onion , chopped
2
1/2
Jalapeño Pepper , minced, deseeded
1 Tbsp
Ground Cumin
1 tsp
Chili Powder
2 cans
(28 oz)
Diced Tomatoes
1 cup
Vegetable Broth
1 can
(14 oz)
Red Kidney Beans
1 can
(14 oz)
1/4 tsp
Ground Cinnamon
to taste
Salt and Pepper

Toppings

to taste
Vegan Sour Cream
to taste
Vegan Cheese
to taste
Avocados , sliced
to taste
Scallions , sliced
to taste
Fresh Cilantro , chopped

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Nutrition Per Serving

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CALORIES
672
FAT
8.0 g
PROTEIN
33.8 g
CARBS
111.4 g

Cooking Instructions

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Step 1
In a large saucepot heat Olive Oil (2 tablespoon) over medium high and saute Garlic (3 clove) and Yellow Onion (1) for 3-5 mins or until soft and translucent.
Step 2
Add Red Bell Pepper (2) and Jalapeño Pepper (1/2) and saute for 2 mins or until they look extra bright in colour.

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Nutrition Per Serving
Calories
672
% Daily Value*
Fat
8.0 g
10%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
111.4 g
41%
Fiber
31.8 g
114%
Sugars
23.5 g
--
Protein
33.8 g
68%
Sodium
423.4 mg
18%
Vitamin D
--
--
Calcium
260.0 mg
20%
Iron
13.4 mg
74%
Potassium
2768.9 mg
59%
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