Mini Stuffed White Pumpkins

Vegan Desserts

4-Ingredient Vegan Brownies

If you loved these 4-ingredient vegan brownies, you might be interested to learn how to make crazy healthy vegan recipes with only 4 ingredients.

Vegan Flourless Chocolate Breakfast Cake

This vegan flourless chocolate cake recipe is gluten-free (yet still decadent and full of flavor!), and so are these chocolate dipped tahini cookies. If you're...

Blackberry & Coconut Custard Tart

If you loved this Blackberry & Coconut Custard Tart, check out other mouthwateringly beautiful recipes by Mei.

Easy Summer Raspberry Loaf Cake

Is this easy summer raspberry loaf cake inspired you to explore more easy summer baking, try making these fudgy vegan brownies with rhubarb topping!

Vegan Stracciatella Ring Cake

This vegan stracciatella ring cake is Italian-inspired, and so are these dessert recipes: 7-ingredient White Chocolate Panna Cotta Tart Vegan Matcha Tiramisu Vegan Italian...

Print

Mini Stuffed White Pumpkins


Scale

Ingredients

  • 12 mini white pumpkins (more or less depending on size)
  • 1 tbs of grape seed oil
  • 2 cloves of minced garlic
  • 3 small minced green chilies (depending on desired spice)
  • 1 minced red chili
  • 1/4 tsp of dried oregano
  • 1 cup of diced yellow onion
  • 1 cup of diced green bell pepper
  • 1 can of chickpeas
  • 1 can of black beans
  • 1 can of kidney beans
  • 1/2 cup of tomato paste
  • 1 cup of vegetable stock
  • 2 tbs of chili powder
  • 1 tsp of cumin powder
  • 1/2 tsp of pink salt
  • 1/2 tsp of smoked paprika
  • 1/4 tsp of black pepper

Instructions

  1. Preheat oven to 350° F. Gently slice pumpkins around stem and gut pumpkins. Place pumpkin tops back on and bake for 45 minutes.
  2. In a large pot on medium heat add oil, garlic, chilies, and oregano. Stir until fragrant and add onion and bell pepper. Cook until onions are translucent, stirring occasionally.
  3. Add all beans to pot including aquafaba from all cans. Stir in tomato paste, stock, and seasoning.
  4. Allow chili to simmer for 30 minutes. Once pumpkins are ready remove and take pumpkin lids off. Stuff with chili and garnish with cilantro. Serve and enjoy!

Previous articleLentil Chili Mac
Next articlePumpkin pasta

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest Recipes

4-Ingredient Vegan Brownies

If you loved these 4-ingredient vegan brownies, you might be interested to learn how to make crazy healthy vegan recipes with only 4 ingredients.

Warm Dill Dijon Potato Salad

If this warm dill dijon potato salad inspired you to try other vegan salad recipes, we have dozens of healthy recipes to choose from.

More Recipes Like This