Description
Our Vegan Pumpkin Chili recipe that is quick, easy, and packed with flavor! Perfect for a warm, cozy Fall dinner!
Ingredients
Scale
- 1–2 tablespoons extra virgin olive oil (sub avocado oil)
- 1 teaspoon garlic, minced
- 1/2 cup Anaheim pepper, chopped
- 1 sweet yellow onion, diced
- 1 green pepper, chopped
- kosher salt and ground black 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 kosher 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 dried oregano leaves
- 3–4 cups butternut squash, cubed (option to sub sweet potato)
- Toppings: dairy free sour cream, avocado, parsley
Instructions
- In a 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, creamer, 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
- Spice Level: feel free to increase spice level by adding a jalapeño (remove seeds) at the same time as the onion and Anaheim pepper.
- Simmering: 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.
Nutrition
- Serving Size: 6oz
- Calories: 205
- Sugar: 12 g
- Sodium: 611.2 mg
- Fat: 2.9 g
- Carbohydrates: 39.9 g
- Protein: 8.7 g
- Cholesterol: 0 mg