Nothing screams "Fall" like Pumpkin and warm soup by the fireplace. Adapted from Thug Kitchen's Vegan Pumpkin Chili recipe, this recipe is adapted to be gluten free & allergy friendly thanks to our board president, Alicia Poole!
The recipe below is Vegan, Gluten Free and Free-From top allergens (minus the optional tamari, which contains soy) but always check labels on the products you use! We paired ours with Every Body Eat's GF & Allergy-Friendly snack thins, but you can top it with anything from cilantro to fresh avocado.
Gluten-Free Vegan Pumpkin Chili
1 Yellow onion (chopped)
1 Carrot (chopped)
1 Bell pepper (chopped)
1 tsp Olive oil (extra virgin)
1-3 cloves Garlic
1 Jalapeno (minced)
2 tsp Tamari (optional, contains soy)
2 1/2 tsp Chili Powder
1 tsp Dried oregano
1 tsp Ground cumin
1 can Diced tomatoes (Low-salt )
1 1/2 cups Pumpkin puree
2 cups Chicken or vegetable stock of choice (Simple Truth is Free-From Allergens & Gluten)
3 cups Cooked beans of choice
1 Tbsp Lime juice
Toppings of Choice (Cilantro, chopped onion, jalapenos, avocado or tortilla strips)
Chop up the onion, carrot, and bell pepper.
In a big soup pot, heat oil over medium heat. Add the chopped veggies & sauté until they begin to brown. Add the jalapeno, tamari, garlic, & spices and cook altogether for 30 seconds to a minute.
Add tomatoes, broth, beans, and pumpkin puree and stir so everything is mixed well. Reduce heat, cover, and let simmer for about 15 minutes.
Turn off heat & stir in fresh lime juice. Serve right away with your favorite toppings!
*Recipe adapted from Thug Kitchen's Pumpkin Chili recipe to be GF & Allergy-Friendly (Warning- Language): https://www.badmanners.com/recipes/pumpkin-chili