October 12, 2015
Vegan Pumpkin Chili

Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce. 

Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce. #Vegan & #Glutenfree | www.delishknowledge.com

It wouldn’t be Fall without another chili recipe! Come on. I know you are excited about a pumpkin one. What is it about Fall that makes me think I can put pumpkin in just about everything? Probably the same mindset that makes me think I can make everything taste like curry, or eat pasta for every meal.

In this case, it’s a spicy, black bean chili with a hint of pumpkin and nutmeg. It’s hearty, comforting, and all I want to eat the moment the temperatures dip below 65 degrees. Chili for chilly nights! I’m going with it.

Pumpkin Chili with Cornbread3notext

This vegan and gluten free pumpkin chili is the probably the easiest meal on earth. Besides the peppers and garlic, all of the ingredients come straight outta cans. Open, dump, and simmer. Normally, I’d probably not love a recipe that starts with a can of this and a can of that, but for chili? It’s healthier than it sounds.

You know I think that the world would be a better place if everyone ate more beans. Not only are they pennies on the dollar compared to meat, they are such a great source of fiber, protein, iron and can help lower LDL cholesterol if eaten on a regular basis. Covered in a spicy pumpkin sauce, I’d say that’s easy as pie.

Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce. #Vegan & #Glutenfree | www.delishknowledge.com

Of course, chili is just a vehicle for whatever toppings your heart desires. I got on a major cornbread kick last week, which actually inspired the need to make pumpkin chili.

I tend to go to town on the chili toppings (avocado, cheese, hot sauce, more avocado) but decided to just enjoy this one with piping hot cornbread and call it a day. Sometimes simple really is better.
Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce. #Vegan & #Glutenfree | www.delishknowledge.com

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce. #Vegan & #Glutenfree | www.delishknowledge.com

Vegan Pumpkin Chili

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: dinner, chili, main, vegan, glutenfree, vegetarian

Description

Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: dinner, chili, main, vegan, glutenfree, vegetarian
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: dinner, chili, main, vegan, glutenfree, vegetarian
Scale

Ingredients

  • 1 tablespoon oil
  • 1 medium white onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • scant 1/8 teaspoon freshly ground nutmeg (I just grind a whole nutmeg over a microplane a few times)
  • 2 garlic cloves, minced
  • 1 15 oz. can fire roasted diced tomatoes, with juice
  • 1 15 oz. can 100% pure pumpkin puree
  • 1 28 oz. can diced tomatoes, with juice
  • 2 15 oz. cans black beans, drained and rinsed
  • 1 cup water
  • 1 teaspoon salt & pepper to taste
  • Your favorite chili toppings, optional

Instructions

Instructions

  1. Heat the oil in a dutch oven or sauce pan over medium heat. Add the onion and red bell pepper and cook until translucent, about 5 minutes. Stir in the chili powder, cumin, oregano, cinnamon, nutmeg and garlic cloves and cook another minute or two until the spices are fragrant, stirring often.
  2. Add in the fire roasted and diced tomatoes with juice along with the pumpkin puree and whisk to combine.
  3. Stir in the black beans, 1 cup water and salt and pepper.
  4. Reduce heat to low, partially cover and let simmer for at least 30 minutes, stirring often. The longer this cooks, the more flavor develops so feel free to make this one in the afternoon to let simmer for hours.
  5. Serve hot, with your favorite toppings!

did you make this?

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Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce. #Vegan & #Glutenfree | www.delishknowledge.com

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

43 comments
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  1. I made this over the weekend and it was delicious!! Since it was a new recipe I did not alter it and am very glad! I must say that I was surprised as there are ingredients in this chili that I would never have tried but together the flavors were amazing!!! I also made the vegan corn bread, it to was delicious and it really complemented the chili! Next, I’m going to try oat milk. I prefer to substitute oat milk in my tea and expresso but it is so expensive.
    Thank you so much, I can’t wait to try your other recipes!!

  2. […] Sunday Menu: serves 7-10 easily, with leftovers Any Game Chicken Wings Vegan Veggie Chilli with all the fixings Ina’s Cheddar Jalapeño Cornbread Baked Mac & Cheese Blood Orange and […]

  3. This was freakin’ awesome! I found this recipe on Pinterest, and I made it tonight for me and my parents. I followed it exactly, except I added an extra red bell pepper and 3 small zucchini (that I cut into semi-circle shapes) that I had in my fridge. I served it with my own cornbread recipe. This is a total keeper, thank you bunches!!

  4. Pumpkin is all the #rage, naturally it should show up in chili! Love this! Reminds me of a chili you made I think last year with an IPA… but pumpkin, now I can get into this! Love it!

  5. I love any type of chilli – this one sounds amazing, especially as I love pumpkin with a few spices!

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