Ingredients

• 4 mini pumpkins
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: vegan sour cream and fresh cilantro for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C). Cut the tops off the mini pumpkins and scoop out seeds and strings. Brush insides with olive oil, season with salt, and place on a baking sheet. Roast for 20-25 minutes until tender.
2. 2. Meanwhile, heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic, diced bell pepper, and zucchini; cook for another 3 minutes.
3. 3. Stir in chili powder, cumin, and smoked paprika, cook for 1 minute until fragrant.
4. 4. Add black beans, kidney beans, diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally. Season with salt and pepper.
5. 5. To serve, place roasted pumpkin bowls on plates, ladle chili into each pumpkin, and garnish with vegan sour cream and cilantro if desired.