Thanksgiving

Vegan PumpkinĀ Chili

by:
October 29, 2019
Photo by Lee Kum Kee
Author Notes

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

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 2
Ingredients
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 2 teaspoons 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
  • 2 tablespoons Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon pumpkin spice
In This Recipe
Directions
  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 .

See Reviews

See what other Food52ers are saying.

Review