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Pumpkin Chili (V/GF)

This Pumpkin chili  is absolutely necessary for these chilly autumn days!

Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author Bunny

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

  1. 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.

  2.  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. 

  3. Add the remaining ingredients and stir to combined. 

  4. Let cook while stirring often until all of the veggies are completely tender, about 20-30 minutes.

  5. Top with optional sage and jalapeno garnishes, serve warm and enjoy!

  6. 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!