Easy Vegan Pumpkin Bean Chili
Author: Mark Reinfeld - The Doctor & The Chef
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Take a break from your pumpkin carving to enjoy this hearty chili. Adzuki beans originate in East Asia and the Himalayas are nutrient packed source of fiber and protein that are said to have a warming effect on the body - perfect for the autumn and winter months. Enjoy with a dollop of vegan sour cream (vegan mayo and lemon juice), a sprinkle of toasted pumpkin seeds and garnish with a sprig of cilantro.
  • 1 tablespoon coconut oil or water
  • 1 cup diced yellow onion
  • 4-5 cloves garlic, pressed or minced
  • 8 ounces finely chopped soy tempeh
  • 1 15 ounce can adzuki beans or 1 ½ cups cooked
  • 1 14.5 ounce can fire roasted tomatoes or 1 ½ cups diced fresh tomatoes
  • 1 cup water or vegetable stock
  • 1 teaspoon chile powder
  • ¼ teaspoon chipotle chile powder
  • ½ teaspoon ground cumin optional
  • ½ cup pumpkin puree or 1 ½ cups roasted and cubed pumpkin, see note
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon sea salt or to taste
  • 1 tablespoon wheat free tamari, optional
  • 2 tablespoons minced cilantro
  1. Place a medium sized pot over medium high heat. Add the coconut oil. Add the onion and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic and tempeh and cook for 3 minutes, stirring frequently. Reduce the heat to medium.
  2. Add the adzuki beans, fire roasted tomatoes, chile powder, chipotle powder, and cumin if using, and cook for 15 minutes stirring occasionally. Add the water, pumpkin, lime juice, salt, and tamari, if using, and gently stir well. Cook for 5 minutes. Add the cilantro and stir well before serving.
To roast the pumpkin, preheat an oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet with approximately ½ inch of water. Roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½ inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup or kabocha.

Method 2: Instead of roasting the pumpkin, you can peel and chop the pumpkin into 1 inch cubes. Add along with the tempeh, and cook for an additional 20 minutes.
Recipe by The Doctor & The Chef at https://doctorandchef.com/easy-vegan-pumpkin-bean-chili/