The best vegan chili recipe
Most people think or pumpkin pie in Fall, but I get pumped for savory Pumpkin Chili. IMO this is the best use for pumpkin. The sweetness of pumpkin shines in a rich and savory spiced tomato sauce that is laced with zesty peppers, cilantro and corn. This is a great way to add extra nutrients and fiber to everyone's favorite chili. I know at my house getting the kids to eat any vegetables can be a challenge. In this recipe they are presented in a subtle manner which most find pleasing. Pair it with some tortilla chips and (vegan) cheese and everyone will be devouring this incredible vegan chili.
What is chili?
Chili is a hearty soup or stew that is often made with meat and beans. The true nature of chili is debatable and there are cookouts and arguments galore about who makes the best version. Chili is often spicy, laced with peppers, onions, jalapeños and depending on where it is from contains ground beef or even steak. Some people even make white chili and green chili. But for me, chili will always be a richly spiced, tomato and pepper based broth, loaded with beans and veggies. Alas I am a 90s veggie chili aficionado. I have been all over the country devouring veggie chilis for decades because most places at least have that on their menu for the vegetarians. I have been making chili for decades for roommates and in restaurants, so you can trust that I make a mean pumpkin chili.
Ingredients for Pumpkin Chili
This seasonal recipe is best to make in Fall and Winter when the sugar pie pumpkins are abundant in the store. You can make it year round by substituting butternut squash or sweet potato or if you prefer to use a can of unsweetened pumpkin puree you may but it won't have the same texture.
- cilantro
- lime
- olive oil
- small sugar pie pumpkin
- yellow onion
- red baby bell
- jalapeño peppers
- tomato paste
- water
- pinto beans
- corn
- chili powder
- salt
- garlic powder
- smoked paprika
- cumin
How to Make Pumpkin Chili
- Heat a large saucepan over medium heat and add olive oil. Saute pumpkin for 5 minutes stirring occasionally to get some color.
- Add onions, peppers and jalapeño and continue to cook stirring occasionally for 8-10 minutes until onions are fragrant and translucent and peppers are soft. Pumpkin will be almost cooked through.
- Add tomato paste, chili powder, smoked paprika, salt, cumin and garlic powder and cook stirring often for 5 minutes. The tomato paste will darken and caramelize.
- Add water, corn and pinto beans, stir and cover. Cook for 10 minutes covered stirring every 3-4 minutes to make sure there is no burning on the bottom.
- Check to see if that pumpkin in the chili is fork tender, if so, it is finished. Add cilantro if desired then garnish with cilantro and lime.
Other Seasonal Recipes
Pumpkin Chili
Ingredients
- ¼ cup cilantro chopped
- 1 lime cut in wedges
- 1 tbsp olive oil
- 1 small sugar pie pumpkin (about 2 cups in total) seeded, peeled and cut in cubes
- 1 yellow onion diced
- 4 red baby bell peppers chopped
- 2 jalapeño peppers seeded and chopped
- 3 tbsp tomato paste
- 2 cups water
- 30 oz pinto beans 2 cans rinsed and drained
- 1 cup frozen corn
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
Instructions
- Heat a large saucepan over medium heat and add olive oil. Saute pumpkin for 5 minutes stirring occasionally to get some color.
- Add onions, peppers and jalapeño and continue to cook stirring occasionally for 8-10 minutes until onions are fragrant and translucent and peppers are soft. Pumpkin will be almost cooked through.
- Add tomato paste, chili powder, smoked paprika, salt, cumin and garlic powder and cook stirring often for 5 minutes. The tomato paste will darken and caramelize.
- Add water, corn and pinto beans, stir and cover. Cook for 10 minutes covered stirring every 3-4 minutes to make sure there is no burning on the bottom.
- Check to see if that pumpkin in the chili is fork tender, if so, it is finished. Add cilantro if desired then garnish with cilantro and lime.
Leave a Reply