Step 1

Heat ½ tablespoon of olive oil in a stockpot or large Dutch oven over medium. Add the Beyond beef and cook it for 9-10 minutes until it’s browned and crispy. Remove it from the pot onto a plate and set aside.

Step 2

Without cleaning the pot, heat the rest of the olive oil over medium. Sauté the onions and poblano peppers for 6-7 minutes until softened. Add the garlic and cook for another 30-60 seconds until fragrant.

Step 3

Add the ancho chile powder, cumin, oregano, cinnamon, salt, and pepper, cooking for another 1-2 minutes until fragrant. Mix in the tomato paste, then the pumpkin purée, stirring to combine evenly.

Step 4

Add the diced tomatoes, pinto beans, vegetable broth, and sweet potato cubes. Simmer the mixture with a lid on for 30-40 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add more broth if the chili is looking too thick.

Step 5

At the 20-minute mark, mix the browned Beyond beef back into the chili and continue simmering. Serve your vegan pumpkin chili while hot with your favorite garnishes on top. Happy eating!