Vegan Pumpkin Chili
Our Vegan Pumpkin Chili recipe that is quick, easy, and packed with flavor! Perfect for a warm, cozy Fall dinner!
Ingredients
- 1-2 tablespoons extra virgin olive oil sub avocado oil
- 1 teaspoon garlic minced
- 1 sweet yellow onion diced
- 1 green pepper chopped
- ½ cup Anaheim pepper chopped
- kosher salt and ground black pepper
- 28 ounces canned whole tomatoes with juices
- 15 ounces pumpkin puree
- 15 ounces canned red kidney beans drained
- 15 ounces canned corn drained
- 14.5 ounces fire roasted tomatoes with juices
- 6 ounces tomato paste
- ½ cup unsweetened dairy-free creamer
- 2 tablespoons chili powder
- 1 ½ tablespoons coconut sugar
- 1 teaspoon kosher salt more to taste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika sub regular paprika
- ½ teaspoon smoked garlic powder sub regular garlic powder
- ½ teaspoon dried oregano leaves
- 3-4 cups butternut squash cubed (option to sub sweet potato)
- 15 ounces canned black beans drained and rinsed
Topping Suggestions:
- fresh parsley chopped
- dairy free sour cream
- avocado cubed
Instructions
- Sauté: In a large dutch oven, add 1-2 tablespoons extra virgin olive oil and bring to medium-high heat. Add 1 teaspoon garlic and move around until fragrant, about 1 minute. Add diced onion, green pepper and Anaheim pepper. Season with kosher salt and ground black pepper and move around until cooked down, about 2 minutes.
- Combine: Add 28 ounces canned whole tomatoes with juices and use knife to cut them into quarters (or at least in half). Add 15 ounces pumpkin puree, 15 ounces canned red kidney beans, 15 ounces canned corn, 14.5 ounces fire roasted tomatoes, 6 ounces tomato paste, ½ cup unsweetened dairy-free creamer, 2 tablespoons chili powder, 1 ½ tablespoons coconut sugar, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon smoked garlic powder, and ½ teaspoon dried oregano leaves. Let simmer 10-15 minutes.
- Squash + Beans: Add 3-4 cups butternut squash and 15 ounces canned black beans. 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: Enjoy with desired toppings!
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
Calories: 189kcal | Carbohydrates: 35g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 806mg | Potassium: 791mg | Fiber: 9g | Sugar: 10g | Vitamin A: 10146IU | Vitamin C: 30mg | Calcium: 97mg | Iron: 4mg
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