There are few things better than hot chili on a cold day. Next time the cravings hit and the temperature drop, make this vegan pumpkin chili with Lee Kum Kee Lemongrass Chili Hoisin Sauce, cumin, salt, pepper, pumpkin pie spice for the perfect harmony of fall flavors. —Foodie
celery stalks, chopped
red bell pepper, chopped
cans chopped tomatoes
cans kidney beans, drained and rinsed
can black beans, drained and rinsed
can pumpkin puree
Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
In This Recipe
Heat a dutch oven or pot to medium low heat with olive oil.
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.
Add the Lee Kum Kee Lemongrass Chili Hoisin Sauce, cumin, salt, pepper, pumpkin pie spice and stir well.
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.
After 20 minutes taste to see if you need to add anymore seasoning.
Garnish with fresh cilantro. Additional sides: avocado, vegan sour cream and optional vegan cornbread .