Low Sodium Vegan Pumpkin Chili with Avocado and Fresh Herbs

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Vegan Pumpkin Chili with Avocado and Fresh Herbs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 large yellow onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
1 jalapeño, seeded and minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (15 oz) pumpkin purée
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 cups vegetable broth
1 tbsp maple syrup
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For serving

2 ripe avocados, pitted, peeled, and sliced or diced
½ cup fresh cilantro leaves, roughly chopped
2 limes, cut into wedges
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic and jalapeño and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!