Eosinophilic Esophagitis Friendly Vegan Pumpkin Chili with Avocado and Fresh Herbs
Total time55 min
Prep time15 min
Cook time40 min
4.9(28)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
- 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.
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