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Recipe Vegan Pumpkin Chili

Vegan Pumpkin Chili

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    25 mins

Holiday Vegetarian Healthy Fusion Vegetable Lunch Dinner Appetizer Easy Recipes Less Than 60 mins

What You Will Need

Ingredients

  • 1 tsp. olive oil
  • 1 onion, diced
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 1 carrot, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 2 cans chopped tomatoes
  • 2 cans kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can pumpkin puree
  • garnish ideas: cilantro, avocado, vegan sour cream
  • (optional) vegan cornbread

Seasoning

  • 2 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
  • 2 tsp. cumin
  • 2 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. pumpkin pie spice

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
HoisinSauce_Lemongrass

Hoisin Sauces

Lemongrass Chili Flavored Hoisin Sauce

How to make it

  1. Heat a dutch oven or pot to medium low heat with olive oil.
  2. Add in the diced onion, Lee Kum Kee Minced Garlic, carrot, celery and red bell pepper and cook down for 5 minutes until all softens up. 
  3. Add the Lee Kum Kee Lemongrass Chili Hoisin Sauce, cumin, salt, pepper, pumpkin pie spice and stir well. 
  4. Next add the chopped tomatoes, kidney beans, black beans and pumpkin puree, stirring all together. Bring to a boil then reduce heat and let simmer for 20 minutes. 
  5. After 20 minutes taste to see if you need to add anymore seasoning. 
  6. Garnish with fresh cilantro. Additional sides: avocado, vegan sour cream and optional vegan cornbread . 

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