Authentic Asian Sauces
Vegan Pumpkin Chili
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
How to make it
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Heat a dutch oven or pot to medium low heat with olive oil.
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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.
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Add the Lee Kum Kee Lemongrass Chili Hoisin Sauce, cumin, salt, pepper, pumpkin pie spice and stir well.
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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.
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After 20 minutes taste to see if you need to add anymore seasoning.
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Garnish with fresh cilantro. Additional sides: avocado, vegan sour cream and optional vegan cornbread .
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