When the cold weather comes, there is no better way to warm up than with a delicious, hearty bowl of soup. This Vegetarian Pumpkin Chili recipe is equal parts comfort & heat. Serve with some crusty bread for a hearty, plant based meal.
Perfect for meatless Monday:
This Vegetarian Pumpkin Chili is packed with plant based protein thanks to 3 whole cans of beans used. The simple and inexpensive beans also pack in plenty of fibre, great for our heart and gut health.
Eating plant based meals more often has been associated with many health benefits. You don’t have to be 100% plant based to still reap the benefits, aim to include a few vegetarian meals in the rotation.
Ingredients:
- olive oil
- garlic & yellow onion
- red bell pepper
- button mushrooms
- chili powder, cumin, paprika
- chipotle chili powder, or sub more regular chili powder
- salt & pepper
- chipotles in adobo sauce
- 3 cans of beans, I used black, pinto and white kidney beans
- canned pumpkin puree ( not pumpkin pie filling)
- cans of diced tomatoes
- vegetable broth
- apple cider vinegar * or sub lemon juice
Pair with:
- Tortilla chips
- Sourdough or other crusty bread
- A fresh side salad
- Whole grain crackers for dipping
- A dallop of sour cream or plain Greek yogurt
- Fresh herbs like green onions, cilantro
- A sharp cheese like aged cheddar or manchego
Check out the other Pumpkin Week recipes on the blog:
If you try out this recipe, be sure to leave a star rating and review. Happy cooking!
Vegetarian Chipotle Pumpkin Chili
When the cold weather comes, there is no better way to warm up than with a delicious, hearty bowl of soup. This pumpkin chili recipe is equal parts comfort & heat. Serve with some crusty bread for a hearty, plant based meal.
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 package (200g) button mushrooms, halved
Chipotle Chili Spice
- 1 tbsp chili powder
- 1 tbsp chipotle chili powder *Or sub for 1 tbsp regular chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp salt
- 1/2 tsp ground black pepper
Other
- 1/2 of a 190ml can chipotles in adobo sauce, chopped if not pre cut *Use more/less to adjust to your spice preference.
- 3 cans (19 oz each) beans, drained and rinsed (I used black, pinto, and white kidney beans)
- 1½ cup pumpkin puree *Pure pumpkin, not pumpkin pie filling
- 2 cans (28 oz each) diced tomatoes
- 2 cups low sodium vegetable broth
- 1-2 tsp apple cider vinegar Or sub lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the garlic and onion and saute for 3-4 minutes until slightly softened.
- Add in the bell pepper and mushrooms and saute for another 2-3 minutes. Add in the spices and mix to coat all the veggies, sautéing for about 30 seconds.
- Add in the chipotles in adobo sauce, all 3 cans of beans, pumpkin puree, both cans of diced tomatoes and the vegetable broth.
- Increase the temperature to medium high heat to bring to a boil. Once boiling, reduce to a simmer and cook for 25 minutes until the veggies are softened, stirring occasionally.
- Once cooked, remove from heat and allow to sit for 10 minutes to cool slightly. Add in 1 tsp apple cider vinegar and stir. Taste and add more vinegar to brighten it up, or add more salt and pepper as needed.
- Serve with crusty bread. Leave a star rating & review if you try it out!
Notes
Store in an airtight container refrigerated for up to 5 days. Freezer safe in an airtight container.
Note on the chipotle peppers:
If you prefer less spice, add in 2-3 peppers only. Freeze the remaining chipotle peppers in a sealed container for later use.
Substitutions:
Chipotle chili powder- you can find this in most grocery stores, but if you’d rather keep your spice drawer minimal sub for more regular chili powder.
Apple cider vinegar- sub for lemon juice if you don’t have it on hand.
I used less chipotle to make it less spicy and it was really good