I feel like I’m actually providing seasonal recipes for you guys this year. In the past I would just post whatever recipes I felt like posting and they usually didn’t line up well with upcoming holidays or seasons. I’m the kind of person that drinks hot chocolate in the summer and eats pumpkin all year round, but I’m trying to remember that not everyone is like that! This year I want to provide lots of delicious, warming fall recipes for you guys, many of which will of course include pumpkin! But don’t worry. Not all my fall recipes will include pumpkin. I know there have to be some people out there who aren’t big pumpkin fans, so I’ll be sure to share non-pumpkin recipes this fall and winter as well! But today I am sneaking in some pumpkin with this Vegetarian Pumpkin Chili Recipe and man, oh man, was it a good decision!
The pumpkin flavor isn’t overwhelming in this chili recipe, but the pumpkin puree adds such a rich creaminess that I love. I don’t know about you, but I love my chili thick and the pumpkin puree creates a hearty, thick chili versus a soupy chili. This Vegetarian Pumpkin Chili is high in protein thanks to lots of beans and is full of hearty vegetables to keep you full!
We currently love to top our chili with avocado, cilantro and Cashew Sour Cream. Growing up we always served our chili over macaroni noodles (Cincinnati style), but here in China we sometimes eat it over rice! Of course, you also have to serve your chili with some cornbread so I’ll list our our favorite vegan cornbread recipes below:
Vegan Cornbread Recipes:
Vegetarian Pumpkin Chili Recipe:
I really hope you guys can give this Vegetarian Pumpkin Chili recipe a try! Let me know if you do by leaving a comment down below and rating the recipe. Be sure to share it with others as well! I also love to see photos on Instagram so be sure to tag @theconscientiouseater there so I can the final product!
Help The World Eat More Plants!
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoon salt
- ¼ teaspoon pumpkin pie spice
- Black pepper to taste
- 2 15 oz. cans chopped tomatoes
- 2 15 oz. cans kidney beans, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can pumpkin puree
- Garnish: avocado, cilantro, chili flakes, vegan sour cream
- In a large pot, sauté the onions, garlic and carrot until softened.
- Add in the chopped celery and bell pepper and sauté a few minutes more until soft and cooked through.
- Add in the spices--from the chili powder to the black pepper--and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
- Add in the canned chopped tomatoes, kidney beans, black beans and pumpkin puree and stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don't add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.
- Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes and some Pumpkin Corn Bread Muffins if desired!