1400 700 vegan pumpkinwalnutchili horizontal

Pumpkin Walnut Chili

with Avocado & Sour Cream

dinner

Mexican Beans/Legumes Nuts Gluten-Free High-Protein Seasonal Menu Winter Recipes Dinner Quick and Easy Spring Recipes Soup Squash <600 Calories
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
580
FAT
25g
CARBOHYDRATES
63g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 1 jalapeño
  4. 13.4 oz kidney beans
  5. ¼ cup walnuts
  6. 1 tbsp Alamo chili seasoning
  7. 1 tsp Mexican oregano
  8. 14.5 oz fire roasted tomatoes
  9. 1 avocado
  10. ½ cup pumpkin purée
  11. 3 tbsp vegan sour cream
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onions. Peel and mince the garlic. Thinly slice the jalapeños. Drain and rinse the kidney beans.

2
Start the chili

Place a large pot over medium-high heat with 3 tbsp vegetable oil. Add the diced onion, minced garlic, and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Add the walnuts, chili seasoning, and Mexican oregano and cook, stirring constantly, until fragrant, about 1 minute.

3
Add the beans and tomatoes

Add the kidney beans, fire roasted tomatoes, 1½ cups water, and 2 tsp salt. Reduce heat to medium and cook until chili has slightly thickened, about 8 to 10 minutes.

4
Prepare the avocado

Halve the avocados and remove the pits. Thinly slice the flesh.

5
Serve

Add the pumpkin purée to the chili and stir to combine. Taste and adjust seasoning with salt and pepper. Simmer until hot, about 1 to 2 minutes. Serve the pumpkin walnut chili in large bowls topped with the sliced avocados and sliced jalapeños. Dollop with sour cream.