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Cozy Vegan Pumpkin Chili

two bowls of pumpkin chili topped with avocado and chives next to pot of chili
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★★★★★

5 from 12 reviews

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.

Ingredients

Scale
  • 8 ounces cremini mushrooms, quartered
  • 1 tablespoon avocado oil (Optional)
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 – 1 teaspoon chipotle powder (reduce if sensitive to heat)
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1 14.5 ounce (410 g) can diced tomatoes
  • 1 15 ounce can (425 g) pumpkin puree (not pie mix)
  • 2 15.5 ounce (440 g) cans pinto beans, drained and rinsed well
  • 1 1/2 cups (350 ml) vegetable broth (store-bought or homemade)
  • Optional, for serving: chopped chives, avocado, dairy-free cheese, etc.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • Oil-Free: Use 1/4 cup (60ml) vegetable broth to sauté the vegetables instead of the oil in step 1. Add additional broth as needed while the vegetables are sautéing, to ensure nothing sticks to the bottom of the pan.
  • Substitutions: pumpkin puree can be replaced with homemade puree or mashed sweet potato. Pinto beans can be swapped for another bean, such as black beans or white beans.

Keywords: vegan chili, vegan pumpkin chili, pumpkin chili, healthy pumpkin chili, vegan chili healthy

Find it online: https://frommybowl.com/vegan-pumpkin-chili/