Vegan Three Bean Harissa Pumpkin Chili
Ingredients
- 2 tablespoons olive/avocado oil
- 1 tablespoon minced garlic
- 2 cups sweet potato, chopped (about 1 medium-large sweet potato)
- 2 cups mushrooms, chopped
- 2 tablespoon tomato paste
- 26.8 oz (760g) kidney beans, drained and rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/4 cup harissa seasoning
- 1 can (15 oz) pure pumpkin puree (NOT pumpkin pie)
- 24 ounces pasta sauce
- 2 cans (29 oz) fire roasted diced tomatoes
- 1/4 cup maple syrup
- 2 cups vegetable broth
- salt & pepper, to taste
Garnishes
- avocado
- cilantro
- jalapeno pepper
- watermelon radish
- vegan cheese
- vegan sour cream
Preparation
Heat your Calphalon dutch oven over medium heat. Add the oil, garlic, and chopped sweet potato and saute covered for 10 minutes, stirring frequently.
Add the mushrooms and tomato paste, stir, and saute for another 5 minutes then add the beans and harissa seasoning, stir, cover and saute for another couple of minutes.
Finally, add the pumpkin, sauce, fire roasted tomatoes, maple syrup, and vegetable broth, salt and pepper, stir to combine well and then turn the heat to low. Cover and simmer for 30-45 minutes.
Notes
Serve garnished with avocado, cilantro, jalapeno pepper, watermelon radish, vegan cheese, vegan sour cream, etc. and enjoy alone or with chips, fries, or whatever you like to eat chili with. Store leftovers in the fridge for up to 3 days or freeze for later.
