This year I need to give loads of delightful, warming fall recipes for you folks, a significant number of which will of course incorporate pumpkin! Be that as it may, don’t stress. Not all my fall recipes will incorporate pumpkin. I know there must be a few people out there who aren’t enormous pumpkin fans, so I’ll make certain to share non-pumpkin recipes this fall and winter too! In any case, today I am sneaking in some pumpkin with this Vegan Pumpkin Bean stew Recipe and man, gracious man, was it a decent choice!
The pumpkin flavor isn’t overpowering in this bean stew recipe, yet the pumpkin puree includes such a rich smoothness, that I adore. I don’t think about you, however I adore my bean stew thick and the pumpkin puree makes a generous, thick stew versus a soupy stew. This Veggie lover Pumpkin Stew is high in protein on account of loads of beans and is brimming with generous vegetables to keep you full!
Brimming with healthy veggies and smooth pumpkin puree, this Pumpkin Bean stew is a fun turn on customary stew and makes certain to be a group pleaser this fall season! I truly trust you folks can try this Veggie lover Pumpkin Stew recipe out!
Also try our recipe Homemade Vegetarian Chili
It’s speedy to plan and gives a special turn on customary stew. Additionally it’s veggie lover and gluten free! Unquestionably a group pleaser this Christmas season!
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoon salt
- ¼ teaspoon pumpkin pie spice
- Black pepper to taste
- 2 15 oz. cans chopped tomatoes
- 2 15 oz. cans kidney beans, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pumpkin puree
- Garnish: avocado, cilantro, chili flakes, vegan sour cream
- In a large pot, sauté the onions, garlic and carrot until softened.
- Add in the chopped celery and bell pepper and sauté a few minutes more until soft and cooked through.
- Add in the spices–from the chili powder to the black pepper–and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
- Add in the canned chopped tomatoes, kidney beans, black beans and pumpkin puree and stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don’t add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.
- Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes
Read more our recipe : Homemade Soft Pretzel – Low Carb & Gluten Free
For more detail : https://bit.ly/2kr5IiF