Tex-Mex Bean, Corn and Pumpkin Chili

Name: Tex-Mex Bean, Corn and Pumpkin Chili
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 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

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vegan chili with beans, corn, pumpkin, and avocado — Vegan chili | Image by Sigal Ben David

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

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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

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