Get ready for a cozy, autumn-inspired dish with this vegan pumpkin chili! It’s packed with healthy veggies, hearty beans, and velvety pumpkin puree for a satisfying plant-based meal.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper to the pot.
Stir in the minced garlic, chili powder, cumin, oregano, and smoked paprika to the pot.
Stir well to coat the vegetables with the spices and cook for another 1-2 minutes to toast the spices.
Add the diced tomatoes, pumpkin puree, vegetable broth, kidney beans, and black beans to the pot, stirring until the pumpkin is mixed into the broth.
Bring the chili to a simmer, then reduce the heat to low and cover. Let it simmer for about 20-30 minutes, stirring occasionally.