plant based chili

This sweet and savory pumpkin chili is plant based, gluten-free, and made using fresh veggies and fall flavors.

Vegan Pumpkin Chili

olive oil (extra virgin)

onion

bell peppers (diced)

garlic

tbsp chili powder

tsp cumin

tsp pumpkin pie spice

salt

vegetable broth

tomatoes

oz pumpkin puree (canned)

oz black beans

oz beans

maple syrup

Wash and prep all of the vegetables. Combine the olive oil, peppers, and onion in a large pot over medium heat. Sauté for about 10 minutes, stirring frequently.

Add all remaining ingredients to the pot. Stir well and bring to a boil. Once it has reached a boil, reduce to a simmer, cover, and cook for an additional 20 minutes.

Remove from heat and let cool slightly before serving.

This one-pot black bean chili is a must-have cold-weather comfort food! High in protein and easy to make in less than 30 minutes, it’s perfect for filling family dinners or healthy meal prep.

Black Bean Chili

water

onion, (chopped)

garlic cloves, (minced)

green bell pepper, (seeded and finely diced)

¾ of a (15-ounce) can of crushed tomatoes, (in their juices)

(15-ounces each) can black beans,

can diced green chilies

cumin

cayenne

chili powder

Heat the water in a large pot. Add chopped onion, garlic, and bell pepper. Sauté over high heat, stirring often, for about 5 minutes or until onion is translucent. Add water as needed.

Add crushed tomatoes in their juices, beans and their liquid, chilies, and spices, and stir to combine. Simmer, stirring occasionally, for about 15 minutes, or until flavors are blended.

This was an excellent chili and perhaps up there with my absolute favorite chilis ever.  It is a light and mild version, which I kind of appreciate in the summer, however, I did tweak it a bit.

I added a whole can of crushed tomatoes because using 3/4 of a can would only lead to me not using the other 1/4 can and it going to waste.  I also increased the chili powder and only used enough liquid so it wasn't soup but thick like a chili.  Best of all, I cooked it in the slow cooker for the afternoon and that resulted in the creamiest black beans ever with so much flavor.

I wasn't sure about a chili recipe that used only 0.5 t chili powder. but it worked! This recipe is a keeper.

Delicious! I didn't have any cumin and used pepper flakes and it turned out great! Thanks

Update: When you add more seasoning, it's great. It needs more of the spices listed, salt, and red pepper flakes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661526837/ipzDV18gD.mp4

This Black Bean Chili Pretty is quick, tasty, and simple to make. Oil free! It’s mostly made up of staples you can stock up on in your pantry. We’ve served this to a couple of people who are not vegan, and they thought it was delicious! Enjoy!

Top 2 plant based chili recipes from across the web

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Vegan Pumpkin Chili

Black Bean Chili

Top 2 plant based chili recipes from across the web

The most viewed plant based chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Chili

Black Bean Chili

The most viewed plant based chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine