- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 sweet potato, peeled and diced
- 1 15 oz. can red kidney beans, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can fire-roasted diced tomatoes
- 1 15 oz. can diced tomatoes
- 1 15 oz. can 100% pure pumpkin puree
- 1 ½ cups unsalted vegetable stock or water
- 3 cloves garlic, minced
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- ¼ tsp. cinnamon
- 1 tsp. each salt and pepper, to taste
- 1 10 oz. bag frozen kale
- 1 Tbsp. apple cider vinegar
- Desired toppings
- Heat 1 Tbsp. of oil in a dutch oven or stockpot over medium heat. Add diced onion and pepper and sauté for 5 minutes. Add garlic and spices and cook for 1 minute, stirring often, until spices are fragrant.
- Add all remaining ingredients except kale and apple cider vinegar. Stir well to combine. Cover, reduce heat to medium-low, and cook for 30 minutes to an hour, stirring occasionally. (The longer the chili simmers, the more time the flavors have to combine.) Add kale during the last 10 minutes of cooking time, and finish with a splash of apple cider vinegar.
- Serve with your favorite chili toppings, such as sliced avocado, green onions, cilantro, dairy-free cheese or sour cream, tortilla chips, crackers, and/or toasted pumpkin seeds. Enjoy!
This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!
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