Creamy pumpkin chili with vegan turkey, veggies and beans.
Course Main Course
Servings 6
Author Two Market Girls
Ingredients
39 g(3 tbsp)coconut oil
240 g(1.5 cups)white onion, finely chopped
100 g(2 medium)carrots, finely chopped
150 g(2 stalks)celery, finely chopped
20 g(4 cloves)garlic, minced
2tbspsmoked paprika
1tbspground cumin
2tbspground sage
1tbsphot chili powder
1tspblack pepper
1tspnutmeg
1tbspcinnamon
1tspcloves
100 g(2.5 cups)soy curls
4 g(2 tbsp)fresh rosemary, minced
4 g(2 tbsp)fresh thyme, minced
635 g(3 cups)unsweetened pumpkin purée
1 canwhite kidney beans(14 fl oz)
140 g(1 cup)mushrooms, sliced
40 g(1/3 cup)coconut, cubed
473 mL(2 cups)water
1tbspbouillion paste
pinchsalt
120 g(1/2 cup)vegan sour cream
Instructions
Re-hydrate soy curls in boiling water. Drain and squeeze as much water as you can out of them.
To a pot add coconut oil and melt. Add onion, carrots and celery. Cook for 3-5 minutes with the lid on. Add garlic and stir.
Tear the soy curls into bite sized pieces and add to pot along with seasonings and herbs. Add in remaining ingredients, except the sour cream. Simmer for 20 minutes or until veggies are all tender.
Serve with toasted bread and a dollop of sour cream.