Vegan Pumpkin Chili – a quick, easy vegan pumpkin chili recipe that is packed with flavor!!
Vegan Pumpkin Chili Recipe
It is officially Fall and the perfect time to whip up this amazing Healthy Pumpkin Chili Recipe!!! I based it off of my already popular Paleo Chili Recipe, but made it was vegan/plant-based AND added a secret ingredient …. Califia Farms BetterHalf Unsweetened Creamer!! Combined with the already creamy pumpkin puree and all that Fall goodness, this chili is next level!!
What You Will Need
- 1-2 tablespoons avocado oil
- 1 teaspoon minced garlic
- 1/2 cup (or more) Anaheim pepper, chopped
- 1 sweet yellow onion, diced
- 1 green pepper, chopped
- salt and pepper
- 1 can whole tomatoes with juices
- 1 can tomato paste
- 1 can fire roasted tomatoes, with juices
- 1 can red kidney beans, drained
- 1 can pumpkin puree
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 cup Califia Farms Unsweetened BetterHalf Creamer
- 1 1/2 tablespoons coconut sugar
- 2 tablespoons chili powder
- 1 teaspoon salt (more to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (regular paprika will work)
- 1/2 teaspoon smoked garlic powder (regular garlic powder will work)
- 1/2 teaspoon oregano leaves
- 3-4 cups cubed butternut squash (you can use sweet potato)
How to make Vegan Pumpkin Chili
It is SO simple – here is how you make it!
- In large dutch oven add oil and bring to medium high heat.
- Add garlic and move around until fragrant, about 1 minute.
- Add onion, green pepper and Anaheim pepper. Season with salt and pepper and move around until cooked down, about 2 minutes.
- Add whole tomatoes and use knife to cut them into quarters (or at least in half).
- Add tomato paste, fire-roasted tomatoes, kidney beans, pumpkin puree, corn, Califia Farms BetterHalf Unsweetened Creamer as well as the coconut sugar, chili powder, salt, cumin, paprika and garlic powder, oregano leaves.
- Let simmer 10-15 minutes.
- Add black beans and butternut squash. Let simmer long enough for the butternut squash to be firm, but tender, about 10 minutes or so.
- Taste and adjust seasoning, as desired.
Can I make this in the Slow Cooker?
Yes!!! Here is how you make it in the slow cooker: Sauté onions, etc. in step 3 just as it is written, but then add them to the crock pot. Then add all the remaining ingredients, except the butternut squash and black beans. Let cook on low for approximately 4 hours. Add butternut squash and black beans about 30 minutes before you want to eat to allow them to cook slightly and the butternut squash can become firm, but tender.
Is it spicy?
Nope!!! It really isn’t! But feel free to omit the Anaheim pepper or reduce the amount of chili powder if you are nervous!!
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Vegan Pumpkin Chili
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 10–12 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Description
Vegan Pumpkin Chili – A quick and easy vegan pumpkin chili recipe that is packed with flavor!
Ingredients
- 1–2 tablespoons avocado oil
- 1 teaspoon minced garlic
- 1/2 cup (or more) Anaheim pepper, chopped
- 1 sweet yellow onion, diced
- 1 green pepper, chopped
- salt and pepper
- 1 28oz can whole tomatoes with juices
- 1 6oz can tomato paste
- 1 14.5oz can fire roasted tomatoes, with juices
- 1 15oz can red kidney beans, drained
- 1 15oz can pumpkin puree
- 1 15oz can black beans, drained and rinsed
- 1 15oz can corn, drained
- 1/2 cup unsweetened dairy-free creamer
- 1 1/2 tablespoons coconut sugar
- 2 tablespoons chili powder
- 1 teaspoon salt (more to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (regular paprika will work)
- 1/2 teaspoon smoked garlic powder (regular garlic powder will work)
- 1/2 teaspoon oregano leaves
- 3–4 cups cubed butternut squash (you can use sweet potato)
- Toppings: dairy free sour cream, avocado, parsley
Instructions
- In large dutch oven add oil and bring to medium high heat.
- Add garlic and move around until fragrant, about 1 minute.
- Add onion, green pepper and Anaheim pepper. Season with salt and pepper and move around until cooked down, about 2 minutes.
- Add whole tomatoes and use knife to cut them into quarters (or at least in half).
- Add tomato paste, fire-roasted tomatoes, kidney beans, pumpkin puree, corn, Califia Farms BetterHalf Unsweetened Creamer as well as the coconut sugar, chili powder, salt, cumin, paprika and garlic powder, oregano leaves.
- Let simmer 10-15 minutes.
- Add black beans and butternut squash. Let simmer long enough for the butternut squash to be firm, but tender, about 10 minutes or so.
- Taste and adjust seasoning, as desired.
- Serve with dairy free sour cream, avocado and fresh parsley.
Notes
- The recipe isn’t very spicy, feel free to increase spice level by adding a jalapeño (remove seeds) at the same time as the onion and Anaheim pepper. Feel free to add additional chili powder as well, to taste.
- You can sub sweet potato for the butternut squash.
- In Step 6 you can really let it simmer for quite a while, several hours if you want. The key is to add the butternut squash and black beans shortly before you eat so they don’t get mushy.
- Crock Pot: You can make this in the crock pot. Sauté onions, etc. in step 3 just as it is written, but then add them to the crock pot. Then add all the remaining ingredients, except the butternut squash and black beans. Let cook on low for approximately 4 hours. Add butternut squash and black beans about 20-30 minutes before you want to eat to allow them to cook slightly and the butternut squash can become firm, but tender.
Sydney Sherman says
This chili is so wonderful! But if you use sweet potato, definitely add that in early with all the canned ingredients because it took closer to 30 min to soften.
Erin says
Thank you so much, Sydney! Glad you liked it! And thank you for the note on the sweet potato!! 🙂
Lindsay Manzella says
I made this with some of the substitutions you suggested. I also added ground turkey. It was so good! I would have never thought to add a can of pumpkin puree to chili, but it worked so well. This made a lot, so I’ll be freezing some for lunches. Thanks!
Erin says
Thank you so much for the feedback, Lindsay! So glad you liked it!! Love the addition of ground turkey! :).