Tex-Mex Bean, Corn and Pumpkin Chili

ira

ira

Vegan chili
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chili

Tex-Mex Bean, Corn and Pumpkin Chili

  • Author: Ido Zivli
  • Active Time: 20 min
  • Total Time: 30 min
  • Yield: 4 servings 1x
  • Category: Main dish
  • Cuisine: Tex-Mex

Description

This hearty dish is the ultimate spin on Tex-Mex chili! It uses unique flavors that complement each other to perfection, tantalizing the taste buds and leaving you nice and full. Sweet corn, fragrant pumpkin, and meaty red beans come together to create this colorful and hearty chili. Preferably served in a burrito with guac, salsa, and vegan sour cream. It’s absolute perfection!

To mix it up a little, dollop this yummy chili onto a roasted sweet potato. Make it even more delicious with some vegan ranch, diced cherry tomatoes, red onions, or whatever your heart desires! More of a curry person? Tuck into our Indian Pea, Vegetable, and Cashew Curry for an explosion of beautiful Indian flavors.


Ingredients

Scale
  • 1 onion, chopped
  • 14 oz pumpkin (or 400 g)
  • 1 tbsp canola oil
  • 2 cups corn kernels (or 330 g)
  • 2 cups cooked red beans (or 510 g)
  • 1 tbsp hot paprika
  • 1 tsp salt
  • 1 tsp cumin
  • 2 tomatoes
  • 1 avocado
  • Parsley or cilantro, to taste

Instructions

  1. Chop the onion and cook in a bit of oil. 
  2. Chop the pumpkin into cubes, and fry in a deep frying pan for 5 minutes.
  3. Add the beans and corn, season with salt, paprika, and cumin.
  4. Chop the tomatoes, and add them to the pan. Cook for 15 minutes in a covered pot. 
  5. Uncover your pot and cook for 5 more minutes, until the pumpkin is soft and the mixture has thickened.
  6. Serve with small cubes of avocado, and parsley or cilantro.

Notes

  • Pumpkin can be replaced with carrots, sweet potatoes, or butternut squash.
  • You can use black beans instead of red ones.

Keywords: beans, chili, main dish, corn, pumpkin, 30 minutes or less

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

More like this:

Easy Homemade Falafel

Delicious, crunchy falafels that make a herby plant-based snack that’s full of the iron and fiber of chickpeas.

We love to serve them in a pita bread with hummus, salad, pickles, cabbage, and a drizzle of tahini. Try with salsa for an extra kick!

Easy Vegan Orange Cake

An easy, aromatic vegan orange cake to create cozy vibes and absolutely delicious smells throughout your house! A dairy-free, egg-free, and vegan treat using simple, staple ingredients.

Rainbow Bowl with Sunflower Butter Dressing

Trying to eat more veggies? It’s easy when they’re drizzled with dressing this delicious. A creamy 5-minute dressing that’s nourishing, whole foods, vegan, and makes everything you drizzle it with oh-so-delicious!