This sweet and spicy Vegan Pumpkin Chili is absolutely necessary for these chilly autumn days! Although, I could definitely go for a bowl of this anytime of year.
The flavors in this chili are complex, yet balanced. For the base, I use a mix of tomato paste, veggie broth and pumpkin puree. It makes the perfect savory, creamy soup.
The mushrooms, pumpkin chunks and beans give this chili a nice and hearty meatiness.
It’s seasoned with garlic, sage, chili powder, pumpkin spice, coconut sugar and cumin. There’s a touch of heat, but not much. You can add more or less jalapeño according to your taste. Since there are some sweet flavors in here, I like to add a generous amount of jalapeño to spice it up!
Oh, and how amazing is this pumpkin bowl?!
I can’t wait to hear what you think!! When you make this, snap a photo and tag @bunnysbite and #bunnysbite so I can see your results!
Pumpkin Chili (V/GF)
This Pumpkin chili is absolutely necessary for these chilly autumn days!
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, , diced
- 1 8 oz package sliced portobellos , chopped
- 1-2 jalapeño peppers , stemmed, seeded, and minced
- 3 garlic cloves , minced
- 2 tbsp fresh sage , finely chopped
- 1 cup roasted pumpkin , chopped
- 1 cup cherry tomatoes , chopped
- 1 15 oz can red kidney beans , drained and rinsed
- 1 15 oz can pinto beans , drained and rinsed
- 1 15 oz can pumpkin puree
- 2 cup tomato paste
- 1 cup low-sodium vegetable broth
- 2 tbsp chili powder
- 1 tbsp pumpkin pie spice
- 1 tbsp coconut sugar
- 1 tbsp ground cumin
- 1 1/2 tsp salt , or to taste ( I used applewood smoked salt. Not necessary, but if you have some kind of smoked salt, I definitely recommend it!)
Instructions
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Start by preparing the pumpkin chunks. With a knife, cut a pumpkin into wedges. Remove seeds (set aside for roasting if you'd like) and guts. Then, cut off the skin and discard. Cut the remaining pumpkin into 1-inch pieces. Roast the pumpkin at 450°F until tender, about 15 minutes. Set aside.
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Add the oil to a large pot over medium-high heat. Once the oil it hot, add the diced onion, chopped mushrooms, minced jalapeno, garlic and sage. Let cook while stirring occasionally until veggies become somewhat tender, about 5 minutes.
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Add the remaining ingredients and stir to combined.
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Let cook while stirring often until all of the veggies are completely tender, about 20-30 minutes.
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Top with optional sage and jalapeno garnishes, serve warm and enjoy!
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Store leftovers covered in the refrigerator for at least a week. I haven’t tried freezing this chili, but I think it would freeze great!
Want more comfort food recipes?! Check out my Chili Jalapeño Cornbread Casserole, Fried Falafel Pickles and my Lentil Shepard’s Pie!
