Jump to Recipe
Yeah, the pumpkin obsession is real.
FALL IS HERE. IT’S PUMPKIN-EVERYTHING TIME.
Move over, vegan PSL, it’s time for dinner. And I recommend, this one-pot vegan pumpkin chili!
Since I live on the West Coast and my mom Lives on the East, we often talk on the phone and one of our daily topics is, “soooo, what’re you making for dinner tonight?”
I proudly told her about the pumpkin chili that I had in the works.
She said, “oh, um…gross? Like , pumpkin pie chili?!?”
SPOILER: IT DOESN’T TASTE ANYTHING LIKE A PSL
THIS IS A FULL-BODIED CHILI. It has notes of spice, notes of sweetness, and a strong, butter-y finish.
Well, I can assure you, just as I assured my mom, that no, this chili doesn’t taste ANYTHING like a pumpkin pie. It’s delicious, filling, and..
…so damn good that I can’t believe I waited until my mid-20’s to start using pumpkin in things other than rolls and pies!
Seriously, the only thing that I’d made out of pumpkin (until I went vegetarian) was a pie and a pumpkin roll! Maybe on occasion a pumpkin cookie…
But anyway, let’s get back to this pumpkin chili. You can eat it year-round, of course, because canned pumpkin is so convenient!
But I love to eat it seasonally and especially around this time of year because it just doesn’t get more festive than this, right?
I made this version with canned pumpkin, but you can make your own pumpkin puree out of sugar pumpkins. I wasn’t feeling that ambitions because I’m a busy mom and I love a quick, filling, one-pot vegan chili anytime.
This isn’t a from-scratch, crazy, out-of-reach for a weeknight chili. You can get all of the ingredients at any store, and I really just love the accessibility of this plant-based meal. It’s not all sprouts-and tofu, either. I’m guessing that if you served this to your dad who swears he’ll never give up his porterhouse steak (my dad, true story), he won’t even notice that it’s “missing” the meat ;).
Without further ado, he’s the recipe, I hope that you enjoy it! If you make it, please tag me @plantsdish on IG, and leave a comment below!
- 4 tbsp olive oil extra virgin (or broth if oil-free)
- 1 red onion diced
- 4 cloves garlic minced
- 1 jalapeno diced, seeds removed (or leave them for extra heat)
- 1 bell pepper diced, any color
- 1 15 ounce can fire roasted, diced tomatoes with juice regular diced tomatoes are fine, also
- 1 15 ounce can pinto beans drained and rinsed
- 1 15 ounce can black beans
- 1 cup pumpkin puree warning: don't use pumpkin pie filling!
- 3 cups vegetable broth
- 3 tbsp chili powder mild
- 1 tbsp cumin powder
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- 1/2 tsp oregano dried
- 1 juicy lime juiced
- salt (or soy sauce) + pepper to taste
- in a large pot over medium heat, sautee minced garlic, chopped onion, bell and jalapeno peppers until translucent and fragrant (about ten minutes)
- add pumpkin, tomatoes with juice, broth, beans, and spices
- turn down the heat, cover and let simmer while stirring occasionally for one hour
- turn the heat off, add the lime juice, toppings, and salt + pepper to taste
- serve, enjoy, snap a pic and tag me @plantsdish on IG 😉