Delicious Vegan Pumpkin Chili Recipe
Hello again friends! After harvesting about 50 pounds of squash out of the garden, it is most definitely time to put all of it to use in the kitchen. Especially now that the weather is feeling well and truly like autumn! I roasted and pureed a few of my big Seminole Pumpkins, so I’m set for a while with the base of lots of autumnal goodies.
This weekend I had chili on my mind, especially as I still had some Aji Limo peppers from my farmers, Pinewood Springs, that I needed to use up. Now, I know I have plenty of chili recipes already up (like this lentil and peanut version or a classic vegan option), but just as with soup–I hardly ever make it the same way twice. There are just too many ways to put together a delicious pot of goodness! Having been so long since posting a recipe, I thought it was a perfect one to ease back into the routine. I’m sure many of you are looking for ways to use up those gorgeous seasonal squashes anyway.
You can easily freeze squash cubed, but I tend to use it most when it’s already mashed up as in this chili or the multiple batches of pumpkin bread that I make on repeat this time of year. I also use it in smoothies, oats, soups and wherever else I can think to mix it in. Pumkin is high in fiber, beta carotene to promote eye and skin health, antioxidants that help our immune system function well, and more. So besides just being so versatile and tasting great, it’s great for us, too!
You can easily switch out any of the typical, orange-fleshed squashes in this recipe depending upon what’s in season or growing in your own garden. I used some of my cooked Rancho Gordo beans because I always have a slow cooker going on the weekend with some variety or another. To go the really easy route–use plain canned pumpkin and canned beans if that works for you. No judgment here. Whatever it takes to get those plants in your belly.
Vegan Pumpkin Chili
Ingredients
- 1 small onion, peeled & chopped
- 2 small yellow bell peppers, seeded & chopped
- 2-3 small fresh hot peppers like Aji Limo or jalapeno, seeded & finely chopped
- 1 chipotle chile in adobo sauce, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 2 cups pumpkin or squash puree
- 2 cups water or low-sodium vegetable broth
- 2 cups cooked & drained white beans like Marcella (cannellini) can use canned
- 2 cups cooked & drained black beans can use canned
- 2 cups leafy greens to finish (I used spinach and arugula)
- 1 cup cubed, roasted sweet potato *optional
- salt & pepper to taste
Instructions
- Heat a large stockpot over medium heat. Add the onion and peppers. Sauté, stirring occasionally to prevent sticking until the vegetables soften–about 5-8 minutes.
- Stir in the minced chipotle chile and the spice mixture. Let cook for just a minute before adding in the pumpkin puree, water or broth, and the beans. Bring just to a boil, then reduce heat. Let simmer, partially covered for about 30 minutes.
- Remove from heat and stir in your greens to wilt and the sweet potatoes if using. Add salt and pepper to taste. Garnish with any of your other favorites!
I love adding in potatoes or a hearty grain at the end to stretch out my batch even further. Besides making each bowl filling and bursting with nutrients, I love having plenty of meals ready for the week in case things get busy. We’ll enjoy a bowl each this weekend, with a few more servings each to take with us to work or heat up at home with no fuss.
It’s just about dinner time here, so time to dig in!
