Gluten-Free Vegan Pumpkin Chili

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)

1. Chop up the onion, carrot, and bell pepper.

2. 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.

3. Add tomatoes, broth, beans, and pumpkin puree and stir so everything is mixed well. Reduce heat, cover, and let simmer for about 15 minutes.

4. 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