As the days get shorter and colder, the need for warming and comforting stews increases. Chili is a tasty nutritious option, with a nice amount of protein from the legumes. Many recipes for Chili sin Carne are already vegan, and that includes this recipe. Due to the pumpkin, this version is extra suitable for the autumn and winter.

This recipe for Mexican Chili sin Carne is one of those dishes for which you can stock up on most ingredients. When you are ready to make it, it will result in a delicious dish with only little effort and not too much time. It also happens to be a very nutritious dish, with a nice amount of vegetables and beans.  A good source of protein!

Tips

• The pumpkin makes the dish extra suitable for colder days during autumn and winter. Substitute with sweet potato during spring and summer.
• Add a bell pepper for a bit of variety
• This dish can be reheated very well. So make extra for the lunch the next day (or the day after)
• Don't feel like eating it the next day? Chili is also very suitable for freezing