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Vegan Pumpkin Chili

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★★★★★

5 from 1 review

Its fall which means it is finally chili season! While I agree that you can eat it year around, it somehow tastes better in the fall. This vegan pumpkin chili is a fun twist on your typical chili recipe.

If you're doubting on how pumpkin and tomato pairs together, just try it you will be pleasantly surprised. The flavors pair so well together. The pumpkin also helps to thicken this chili up a bit plus it adds extra fiber and nutrients. For protein this vegan chili uses a combination of beans and lentils. I love adding lentils for a "meaty" texture, this chili is perfect to serve to someone who is skeptical of vegan food.

This chili does take about 40 minutes to make but the recipe is pretty hands off. You just throw everything in a pot and let it simmer until it's cooked through. I prefer cooking mine in an instant pot because, easy but your stove top works just fine too. This chili is also a great meal prep option because it makes multiple servings. You can store the extra servings in your fridge for short term or the freezer for long term.

If you try this, recipe tag me on instagram so I can repost your creation! I would also so appreciate a rating and review on this blog post.

Ingredients

Scale

This makes 4-5 servings of chili

  • 1 onion - finely chopped
  • 2 cloves garlic - minced
  • 3 carrots - finely chopped
  • 3 stalks celery - finely chopped
  • 1 cup brown lentils
  • 1 can black beans
  • 1 can pumpkin puree
  • 2 cups vegetable broth
  • 1 cup cilantro - finely chopped (sub parsley if you don't like cilantro)
  • 1 1/2 tbsp chili powder
  • 1 1/2 tsp paprika
  • 1 tsp chipotle powder
  • 1 1/2 tsp cumin
  • pinch cayenne
  • 1 28 oz can crushed tomatoes
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • 1 tsp salt
  •  black pepper to taste
  • juice from 1 lime
  • 1 tbsp apple cider vinegar
  • 1 bay leaf
  • 4 cups chopped greens of choice (optional but I like as many veggies as possible (;)

Instructions

  1. Heat oil in a large pot or instant pot over medium heat. Add onions, celery, carrots, and garlic. Cook for 6 minutes.
  2. Add all remaining ingredients(except for the greens if you're using them) and bring to a simmer. Cook for ~30 minutes or until everything is cooked through. If using your instant pot cook on high pressure for 20 minutes and do a natural release for at least 5 minutes. Lastly add in your greens and stir until combined and wilted.
  3. Let cool and serve. I love mine topping with more cilantro, pumpkin seeds, and vegan yogurt or avocado.

Find it online: https://avocadoskillet.com/chipotle-pumpkin-chili-vegan-gf/