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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2
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
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Ingredients
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1 teaspoon
olive oil
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1
onion, diced
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2 teaspoons
minced garlic
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1
carrot, chopped
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2
celery stalks, chopped
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1
red bell pepper, chopped
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2
cans chopped tomatoes
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2
cans kidney beans, drained and rinsed
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1
can black beans, drained and rinsed
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1
can pumpkin puree
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2 tablespoons
Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
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2 teaspoons
cumin
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2 teaspoons
salt
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1/2 teaspoon
black pepper
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1/2 teaspoon
pumpkin spice
Directions
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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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