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For many, the first day of fall means pumpkin spice lattes and sweaters. For me.. it means soup season! This vegan Pumpkin Chili recipe is the fall recipe you never knew you needed! This chili comes together very quickly, and is ready in under an hour.
why you should make this recipe
Back to school, back to sports and extracurricular activities, and football season.. Yep, fall is truly one of the busiest times of the year. I love this Pumpkin Chili recipe because it takes under an hour to make but makes 8 hearty servings. If you’re cooking for two, thats 4 meals each! Plus, something about this vegan Pumpkin Chili is that it tastes better as leftovers. Lastly, this chili is fairly inexpensive to make.
- Canned Pumpkin Purée – You can find canned pumpkin pretty much everywhere during this time of year. I always keep a few cans on hand. Make sure you purchase pure pumpkin purée and not pumpkin pie filling!!
- Kidney, Pinto, and Black Beans – Yes, three types of beans. When making this recipe, one of my goals was a hearty, filling dish without meat. I love all types of beans, so for this recipe, I used three different types. If you aren’t a huge bean fan, just use the type of beans you like.
- Cinnamon – The cinnamon really plays up the pumpkin flavor in this dish. Don’t be afraid of this unique addition !
how to make this recipe your own
- Make it meaty – Some people prefer a meat of some kind in their chili (normally I am of this camp of people). If that’s your thing, I suggest swapping out one can of beans for 1 lb of lean ground turkey breast. You can also swap out the veggie broth for chicken broth (just make sure its low. sodium). I think this Pumpkin Chili would be delicious with the additions above!
How long can this chili stay in the fridge for?
Leftover chili can be stored in your fridge for 3-4 days. Make sure to let the chili cool fully before putting in the fridge (in an airtight container, of course!). This vegan Pumpkin Chili tastes even better the next day!
Best toppings for chili?
Oh boyyy. What ISN’T a good topping for chili? Some of my favorites are:
- sour cream or greek yogurt
- diced red onion
- shredded cheese
- hot sauce
- freshly cracked black pepper
- lime wedges
- tortilla chips
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 3 tbsp avocado oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 red bell pepper diced
- 1 sweet potato peeled and diced
- 1 jalapeño minced
- 5 cloves of garlic minced
- 2 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 tsp ground cinnamon
- 3 and 1/2 tsp ground cumin
- 3 tsp chili powder
- 2 cups vegetable broth
- 1 14 oz can fire-roasted diced tomatoes
- 1 28 oz cans diced tomatoes
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black, drained and rinsed
- 1 15 oz can pumpkin purée
- Heat 3 tbsp avocado oil over medium heat until glistening. Then, add diced onion, bell pepper, and jalapeño. Stir with a wooden spoon and allow the veggies to cook for about 5 minutes, or until the onions are slightly translucent.
- Next, add the garlic, salt, black pepper, cumin, and chili powder. Stir to coat the veggies in the seasonings evenly, then allow them to cook for 1-2 more minutes.
- Add the rest of your ingredients slowly (you don't want to splash!). Add the sweet potato, diced tomatoes, beans, veggie broth, and pumpkin purée. Stir to mix everything together before turning the. heat down to medium-low. Cover the pumpkin chili and set your timer for 30 minutes. Allow the chili to cook slowly, stirring often.
- Divide among bowls and add your favorite toppings such as sliced avocado and hot sauce!
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