One-Pot Vegan Pumpkin Chili
One-Pot Vegan Pumpkin Chili- all you need is just 30 minutes to make this delicious fall-inspired chili that’s packed full of fiber and protein!
Who’s ready for sweater weather and big bowls of pumpkin chili?!
I’ve obviously got the chili part down but unfortunately Georgia hasn’t gotten the memo about the weather quite yet. I guess those of us in the southeast will have to be patient.
I’m just hoping it doesn’t go from hot to freezing cold overnight. I need at least a month of some mild, windows-open-weather. C’mon fall!
In the meantime let us talk pumpkin chili. I feel the need to warn you that this chili doesn’t taste like pumpkin. It might if you decided to buy a fresh pumpkin, roast it and make your own puree. But if you go the simple route and used canned pumpkin then the flavor kind of gets lost in the spices.
However, you will find that the pumpkin makes for a much thicker, creamier texture than regular chili. Plus it adds a bunch of healthy fiber, vitamins and minerals. Totally worth it.
While most pumpkin chili recipes call for cinnamon or some other fall-inspired spice, I don’t like cinnamon or chocolate in my chili so I left those out. Savory spices only, please and thank you. But if you like those spices then feel free to add them! The world is your oyster.
I do suggest including a few of your favorite toppings for ultimate chili enjoyment. For us this looks like plain almond milk yogurt, green onion, cilantro, Violife cheddar cheese (so good), and avocado.
I know that sounds a lot but trust me, it takes the chili to another level. The more toppings the better. And tortilla chips. Always.
One-Pot Vegan Pumpkin Chili
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 green pepper, cored and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can diced tomatoes with their juices
- 1 cup frozen corn kernels
- 1/2 cup vegetable broth
- avocado, sour cream, cilantro and green onion for topping
In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the pepper and garlic then continue to cook for 2 more minutes.
Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.
Serve warm with your favorite toppings and enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment and rating below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!