vegan pumpkin chili

A cozy vegetarian Pumpkin Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Use fresh pumpkin puree, kabocha puree or canned store bought in this recipe. Dinner in 30 minutes? Helloooo weeknight chili! This recipe is vegetarian, vegan and easily gluten free.

Pumpkin Chili Recipe

Tbs Vegetable Oil (I like coconut or olive oil)

C (200 grams) Yellow Onion, (large dice, about one smallish onion)

C (125 grams) Poblano Chili Pepper, (large dice*, about one medium poblano)

tsp Cumin, (ground)

Tbs Chili Powder

tsp Smoky Paprika

Sea Salt

Chipotle Chili (minced, omit

Tbs Adobo Sauce, (from can of chipotle chilis, reduce

C (465 grams) Vegetable Broth

14 1/2 oz (411 grams) Fire Roasted Tomatoes, (+ its juice, one can)

15 1/2 oz (440 grams) Cooked Black Beans, (drained and rinsed, about one can)

C (270 grams) Pumpkin Puree, (use homemade

Cloves of Garlic, (minced)

tsp Black Pepper, (ground)

tsp Oregano, (dried)

Lime Pepita Cream

Fist Full of Fresh Cilantro

Avocado slices

Jalapeños

Sour Cream

In a large dutch oven or soup pot add the coconut oil and heat on medium heat until it shimmers. Add the onion and poblano pepper. Turn the heat to medium-low and saute for 8-10 minutes or until slightly softened. Some charing is good!

Add the cumin, chili powder, paprika, salt, chipotle chili and adobo sauce (for a milder chili, omit the chipotle chili and reduce the adobo sauce to taste). Stir for 1 minute or until the spices release their fragrance. Pour in the vegetable broth, stir to deglaze, then add the tomatoes, beans, kabocha, garlic, black pepper and oregano. Bring to a simmer, turn to low and cook for 10-20 minutes until warmed through. It will thicken further as it cooks.

Serve with fresh cilantro, avocado, jalapeños, sour cream and/or a sprinkle of shredded cheddar.  Store in a covered container in the refrigerator for up to three days, or up to three weeks in the freezer. Thaw in the fridge overnight and rewarm stovetop on low for about 10 minutes.

https://www.youtube.com/watch?v=zL9CQ6ny-gA

Full Recipe on VanillaAndBean.com: https://vanillaandbean.com/kabocha-two-bean-chili/

A cozy vegetarian Pumpkin Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Use fresh pumpkin puree, kabocha puree or store bought in this recipe. Dinner in 30 minutes? Helloooo weeknight chili! This recipe is vegetarian, vegan and easily gluten free.

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Vegetarian Pumpkin Chili

This Easy Vegan Pumpkin Chili is 1 pot, ready in 30 minutes, oil-free and meatless. It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers.

Vegan Pumpkin Chili (Oil-free!)

(120 grams) water

(235 grams) finely diced white onion

garlic

cumin

coriander (optional)

chipotle peppers

(360 grams) tomato sauce/puree

beans

(180 grams) pumpkin puree

cashews

water

(45 grams) fresh lemon juice

apple cider vinegar

fine sea salt

scale.

If making the lemon cream sauce, you will need to make it the day before wanting to eat the chili, as it needs overnight to firm up in the fridge. Simply add all the ingredients to a power blender and blend until completely smooth. It is very runny after making it, but firms and thickens a lot in the fridge, similar to a sour cream consistency. I did not soak my cashews since I have a vitamix, but if you don't, you will need to soak your cashews overnight to soften, drain and rinse, then blend in a food processor as smooth as you can get it along with the other ingredients.

For the chili, add just the 1/2 cup water/broth to a pot with the onion and garlic over medium heat. Once it starts simmering, cook about 8 minutes until the onions are very soft and the liquid has evaporated.

Get your remaining spices and ingredients ready while the onions are cooking.

Add the chili powder, cumin, coriander, salt (I started with 1 1/2 teaspoons), chipotle peppers and sauce and tomato sauce. Cook, stirring constantly for about 1 minute.

Add the remaining ingredients plus 1 cup of water/broth and stir well, bring to a boil and then lower the heat to a simmer and cook for about 20-30 minutes until thickened and the flavors have deepened. I like to put it on very low heat and let it gently simmer for 30 minutes to really deepen the flavor, but you can get away with just 20 minutes if needed. If you&#039;d like it thinner, add a tiny bit more broth or water. Taste and add any more salt if needed or more chipotle if you&#039;d like it spicier.

Serve with lemon cream and fresh cilantro, if desired. The cream really does go amazing with the smoky, spicy flavor!

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)

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 Vegan Pumpkin Chili is hearty, smoky, and packed with cozy flavors! It’s super easy to make in a hurry and perfect for cold-weather meal prep. Gluten-Free with an Oil-Free option.

Cozy Vegan Pumpkin Chili

cremini mushrooms, quartered

avocado oil (Optional)

red onion, diced

red bell pepper, diced

garlic,

chipotle powder (reduce if sensitive to heat)

thyme leaves

smoked paprika

salt, plus more to taste

(350 ml) vegetable broth (store-bought

Prep

Add the quartered mushrooms to a food processor and pulse until finely ground; you can also dice the mushrooms with a knife, but this will take a lot longer. Set aside. Add the avocado oil to a large pot over medium-high heat and allow to warm.

Sauté: 

Add the onion and bell pepper to the pot and sauté for 3 to 5 minutes, until the onion is translucent. Add the diced mushrooms, garlic, cumin, chipotle, thyme, paprika, and salt to the pot and mix well; sauté for an additional 3 to 5 minutes, until the spices become fragrant and the mushrooms reduce in volume.

Make it

Saucy: add the tomatoes, pumpkin, beans, and vegetable broth to the pot and stir well. Cover the pot and bring the mixture to a boil over high heat; once boiling, remove the lid, reduce the heat to medium-low, and simmer for 10-12 minutes.

Blend (Optional): For a creamier chili, take an immersion blender and blend approximately 1/4 to 1/3 of the mixture, to make a thicker, heartier base. You can also carefully transfer 2 cups of the chili into an upright blender, process until smooth, and return to the pot.

Serve: 

warm, and as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.

My husband and I loved this recipe! We made it for our family members who are not vegan and they loved it too! Thanks for the great and EASY recipe!

Wow! This is by far the best chili I’ve ever had!! My boyfriend and I loved it!! 
Greetings from Luxemburg :)

This chili was a 10/10!! Absolutely delicious! Can't wait to make again!

-Madi xo

I was reluctant to add the pumpkin. But wow!! Quite the unique taste. Merci beaucoup!!

So yummy! I've already made this twice this month and my little boys love it too!

Followed the recipe exactly as written and turned out amazing!! It was a touch spicy for me with the chipotle but you can add or take out to your liking!.

Thank you so much for this great recipe - it is just perfect for this time of the year. This curry is so good and tastes even better the next day. I am definitely going to make this many times this winter!

This was delish! We skipped the oil &amp; salt used postassium chloride instead. Oh and I didn’t have chipotle on hand so we just used more smoked paprika and it was still excellent. My 3 youngers who don’t like mushrooms or soups or chilis etc. all ate a nice big bowl!

Excellent, healthy and easy! Loved it 🎉

Another delicious weeknight meal! The mushrooms gave it a really nice texture. I chopped the pepper, onion, mushrooms, and garlic all in the food processor so no chopping required!

https://content.jwplatform.com/videos/lPZ5hqH1.mp4

Vegan Pumpkin Chilli 

Nothing beats a hearty bowl of vegan pumpkin chili on a cool fall or winter day! Whether you&#39;re a chili enthusiast or just looking for a new comforting meal, this one-pot dish will hit the spot!

One-Pot Vegan Pumpkin Chili

olive oil (divided)

¼ pounds Beyond Meat ground beef

yellow onion

poblano peppers (diced)

garlic (minced)

ancho chile powder

oregano

cinnamon

sea salt (plus more to taste)

black pepper (plus more to taste)

tomato paste

pumpkin purée

fire-roasted diced tomatoes (undrained)

beans (pinto, black, or kidney)

½ vegetable broth or water

potato

sour cream

vegan cheese

green onions or chives

Cilantro

Heat &frac12; 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&rsquo;s browned and crispy. Remove it from the pot onto a plate and set aside.

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

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 pur&eacute;e, stirring to combine evenly.

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.

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!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700582156/azxyzerylohoomugwgpm.mp4

Nothing beats a hearty bowl of vegan pumpkin chili on a cool fall or winter day! This recipe combines the rich flavors of pumpkin pur&eacute;e with the savory, spicy depth of classic chili. Whether you're a chili enthusiast or just looking for a new comforting meal to add to your repertoire, this one-pot dish will hit the spot!

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Top 5 vegan pumpkin chili recipes from across the web

The most viewed vegan pumpkin chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Chili Recipe

Vegan Pumpkin Chili (Oil-free!)

Vegan Pumpkin Chili

Cozy Vegan Pumpkin Chili

One-Pot Vegan Pumpkin Chili

The most viewed vegan pumpkin chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine