Vegan Pumpkin Chili With Polenta Croutons

Vegan Pumpkin Chili With Polenta Croutons

Vegan Pumpkin Chili With Polenta Croutons.  Chili is always a bowl of comfort when the weather is cold, and just in time for the holidays, this is a twist on an old favorite.  Pumpkin Chili with Polenta Croutons is sweet and spicy, and will definitely be one of your favorite versions of chili.  Vegan, gluten free and dairy free.

Vegan Pumpkin Chili

Prep Time: 30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes

Yield: 8-10 servings

Serving Size: 1 cup

Calories per serving: 285

 Vegan Pumpkin Chili

Vegan Pumpkin Chili. Tasty, warm and comforting. Gluten free, dairy free.

Ingredients

    Chili
  • 1 can kidney beans, 15 oz.
  • 1 cup white beans
  • 1 box organic vegetable broth, 32 oz
  • 1 onion, chopped
  • 1 tbsp. chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp red pepper
  • 1 can tomatoes, 15 oz
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 cup chopped pumpkin, or 8 oz of canned pumpkin
  • 1/2 leek, sliced for garnish
  • Polenta Croutons
  • 4 oz of cooked polenta, preferably in sleeve
  • 1/2 tsp salt
  • 2 tbsp olive oil

Instructions

    Chili
  1. Put all ingredients in crockpot and cook 4-5 hours on high or 8-9 hours on low.
  2. Polenta Croutons
  3. Preheat oven to 375
  4. Slice polenta into rounds, and then again into pie shapes
  5. Sprinkle salt and drizzle olive oil on polenta
  6. Bake on cookie sheet for 20 minutes, or until thoroughly heated
  7. Serve chili topped with polenta croutons and sliced leeks.
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Vegan Pumpkin Chili --top with green onions
Vegan Pumpkin Chili –top with green onions

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For more photos, see Instagram

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