When the crisp air of autumn settles in, there’s nothing quite like a warm, hearty bowl of chilli to keep you cosy. But this isn’t just chilli; it’s my all-time favourite Vegan Pumpkin Chili. Let me tell you, this dish has been a game-changer in my kitchen. It blends the earthy sweetness of pumpkin with bold, spicy flavours in a downright irresistible way. Whether you’re a seasoned vegan or just curious about plant-based meals, I’m confident this chilli will win you.
Why You’ll Love This Vegan Pumpkin Chili
Let me share a few reasons why this chilli has become such a hit in my home:
- Healthy and Hearty: It’s packed with nutrient-rich ingredients like beans, tomatoes, and pumpkin so that you can feel good about every bite.
- Perfect for Fall: There’s something magical about how pumpkin and warm spices come together—like a hug in a bowl.
- Quick and Easy: Even on my busiest days, I can whip this up without breaking a sweat.
- Great for Meal Prep: I love making a big batch and knowing I have a delicious, ready-to-eat meal waiting for me during the week.
Picture this: you’re curled up on the couch with a steaming bowl of chilli, a cosy blanket, and your favourite show. That’s the vibe this recipe brings.
Ingredients Needed for Vegan Pumpkin Chili
Here’s everything you’ll need to make this delicious chilli. I’ve kept the ingredients simple and pantry-friendly because who wants to make an extra trip to the store?
Core Ingredients
- Pumpkin Purée: This is the main highlight of the dish! It adds creaminess and a touch of natural sweetness.
- Flavor Boosters:
- Onion and Garlic: These are my go-to for building flavour in any dish.
- Chili Powder, Cumin, and Paprika: The spice trio makes this chilli comforting and flavorful.
Optional Add-ins:
- Maple Syrup: Just a hint for a little extra sweetness.
- Jalapeños: Don’t skip these if you’re like me, and enjoy a spicy kick.
Serving Suggestions:
- Fresh cilantro, avocado slices, or a dollop of vegan sour cream take chilli to the next level.
Whenever I gather these ingredients, I get excited knowing what will happen in my kitchen.
How to Make Vegan Pumpkin Chili – Step-by-Step Guide
I guarantee this recipe couldn’t be simpler! Let me walk you through it:
Step 1: Prepare the Base
Begin by warming up a tablespoon of oil in a big pot over medium heat. Toss in the diced onion and minced garlic, and sauté until soft and fragrant. This step always fills my kitchen with the most amazing aroma.
Step 2: Add the Spices
Sprinkle in the chilli powder, cumin, and paprika. Give it a good stir to ensure the onions and garlic are nicely coated. I like to let the spices toast for a minute to bring out their flavour.
Step 3: Combine the Main Ingredients
Now comes the fun part. Add the pumpkin purée, black beans, kidney beans, diced tomatoes, and vegetable broth. Stir everything together until it’s well combined. If you add maple syrup or jalapeños, this is the time to do it.
Step 4: Simmer to Perfection
Let the chilli come to a light boil, then turn the heat down to low. Let it gently cook for 20-30 minutes, stirring it now and then. This is when all those flavours come together into something magical.
Step 5: Taste and Adjust
Before serving, give it a taste and adjust the seasoning if needed. Sometimes, I’ll add more salt or a squeeze of lime juice to brighten things up.
Serve your Vegan Pumpkin Chili hot, garnish it with your favourite toppings, and get ready to dig in. Trust me, you’re going to love it.
Tips for the Best Vegan Pumpkin Chili
Here are a few tricks I’ve picked up to make this chilli even better:
- Use Fresh Pumpkin Purée: If you have the time, roasting and pureeing fresh pumpkin takes this dish to the next level.
- Adjust the Spice Level: I like mine with a little heat, but you can dial it back or amp it up, depending on your preference.
- Let It Rest: This chilli tastes even better the next day as the flavours have more time to meld.
- Pair It Well: I love serving this with vegan cornbread or crispy tortilla chips.
Variations and Customizations
The best part about this recipe is how flexible it can be. Here are some ideas to make it your own:
- Add Quinoa or Lentils: These are great options for extra protein and a slightly different texture.
- Swap Beans: Don’t have black beans? Chickpeas or pinto beans work just as well.
- Make It Smoky: A dash of smoked paprika or some chipotle peppers can add a wonderful smoky depth.
- Seasonal Veggies: I sometimes throw bell peppers, zucchini, or sweet potatoes for added nutrition and flavour.
FAQ Section Vegan Pumpkin Chili
Can I make this chilli ahead of time?
Absolutely! This chilli is perfect for meal prep. Keep it fresh by storing it in an airtight container in the fridge for up to 5 days, or pop it in the freezer for up to 3 months.
What toppings go well with pumpkin chilli?
My favourites include fresh cilantro, avocado slices, vegan sour cream, and shredded vegan cheese.
Is this recipe freezer-friendly?
Yes! Allow the chilli to cool down fully before moving to a freezer-safe container. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it slowly.
Can I use fresh pumpkin instead of canned?
You sure can! Roasting and pureeing fresh pumpkin adds an extra layer of flavour that’s worth it if you have the time.
Conclusion Vegan Pumpkin Chili
There you have it—my go-to Vegan Pumpkin Chili. It’s not just a recipe; it’s a little comfort that I’m so excited to share with you. I truly hope you enjoy it as much as I do! If you try, I’d love to hear about it! Leave a comment or tag me on social media with your creations. Let’s spread the chilli love!
Read More Recipes
Vegan Pumpkin Chili
Ingredients
- 1 tablespoon olive oil or your preferred cooking oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 can 15 ounces pumpkin purée
- 1 can 15 ounces black beans, rinsed and drained
- 1 can 15 ounces kidney beans, rinsed and drained
- 1 can 15 ounces diced tomatoes (with juices)
- 2 cups vegetable broth
- 1 tablespoon maple syrup optional, for sweetness
- 1 jalapeño diced (optional, for spice)
- Juice of 1 lime optional, for brightness
Instructions
- Heat the olive oil in a large pot over medium heat until warm. The chopped onion and minced garlic are cooked until softened and aromatic, about 3-4 minutes.
- Add the chilli powder, cumin, smoked paprika, salt, and black pepper, stirring to combine. Cook for 1 minute to let the spices toast and enhance their fragrance.
- Stir in the pumpkin purée, black beans, kidney beans, diced tomatoes with their juices, and vegetable broth. Stir everything together until well combined.
- If using, add the maple syrup and diced jalapeño. Stir to mix evenly.
- Bring the mixture to a soft boil, then lower the heat to a simmer.
- Cover the pot and let it simmer for 20-30 minutes, stirring occasionally to avoid sticking.
- Before serving, taste the chilli and modify the seasonings to your preference. If desired, stir in the lime juice for added brightness.
- Ladle the chilli into bowls and garnish with your favourite toppings, such as fresh cilantro, avocado slices, or vegan sour cream.
Notes
- Storage: Keep any leftovers in an airtight container and refrigerate them for up to 5 days. This chilli also freezes well for up to 3 months.
- Customization: Feel free to swap the beans for your favourites, such as chickpeas or pinto beans. Add vegetables like bell peppers or sweet potatoes for extra nutrition.
- Spice Level: Adjust the heat by adding more chilli powder or jalapeño, or leave it out for a milder version.
- Serving Suggestions: This chilli pairs beautifully with vegan cornbread, tortilla chips, or crusty bread.