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in Dinner, Gluten-Free, Plant Based, Quick & Easy Meals, Soups · October 5, 2021

Vegetarian Pumpkin Chili

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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.

vegetarian pumpkin chili

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:

  • Pumpkin Oatmeal Chocolate Chip Muffins
  • White Bean Pumpkin Hummus

If you try out this recipe, be sure to leave a star rating and review. Happy cooking!

vegetarian pumpkin chili

Vegetarian Chipotle Pumpkin Chili

Andrea Toole
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Resting Time 10 minutes mins
Course Main Course, Side Dish, Soup
Cuisine American
Servings 10

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.
 
Keyword chili recipe, chipotle chili, pumpkin chili, vegan chili, vegetarian chili
Previous Post: « Pumpkin Oatmeal Chocolate Chip Muffins
Next Post: Pumpkin Baked Oatmeal »

Reader Interactions

Comments

  1. Sam says

    October 26, 2021 at 1:27 am

    5 stars
    I used less chipotle to make it less spicy and it was really good

    Reply

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Andrea | Healthy + Easy Recipes
Carrot Apple Coleslaw by @thedietitianfeed So man Carrot Apple Coleslaw by @thedietitianfeed

So many uses for this humble salad. It great on its own or as a filling for tacos (used in my blackened fish taco recipe!)

Use it in:
- As a salad, or mix into salad greens
- As a side dish
- To top rice bowls, burrito or taco bowls
- As a taco filling
- Add to sandwiches or wraps for crunch

Like and save this post to make later and follow me @thedietitianfeed for more delicious, nutritious recipes!

Ingredients: 
- 2 cups each of finely sliced red and green cabbage
- 1 large carrot, shredded 
- 2 apples, sliced into matchsticks 
- 1/3 cup chopped fresh cilantro
- 3 green onions (white parts) 
Vinaigrette:
- 3 tbsp Apple cider vinegar
- 3 tbsp olive oil 
- Juice of ½ a lime
- 1 ½ tbsp sugar or honey
- Salt and pepper

Directions: 
1. Place all the ingredients for the coleslaw in a large mixing bowl. The pumpkin seeds are optional but add a crunch!
2. In a small bowl, mix together the ingredients for the vinaigrette before pouring over top of the coleslaw mix.
3. Serve immediately or store refrigerated in an airtight container. Enjoy!

#healthyrecipe #healthycoleslaw #saladsthatdontsuck #healthykitchen #wholefoods #guthealth
Does this garlic peeling hack really work? 🧄 Does this garlic peeling hack really work? 🧄 

Garlic is probably my most reliably used ingredient in all my recipes so any way to make peeling less of a pain, I’m interested!

Goes to show the usual way is usually the best way, but any pros can let me know if I did this wrong 😅

#foodhack #garlicgirl #kitchenhacks #kitchentips #healthykitchen
New! Blackened Fish Tacos by @thedietitianfeed Yo New! Blackened Fish Tacos by @thedietitianfeed

You need to try these blackened fish tacos. They are super simple to make and only take about 15 minutes from start to finish and you have a great filling for tacos, rice bowls or all on it’s own!

Like and save this post for later and follow me @thedietitianfeed for more delicious, nutritious recipes!
 
Ingredients:
* 2 filets basa fish (or preferred firm white fish)
* 1 tsp paprika
* ¼ tsp cayenne 
* ½ tsp garlic powder
* ½ tsp dried oregano
* ½ tsp cumin
* ¼ tsp onion powder
* Pinch salt and pepper 
* 2 tbsp avocado oil or cooking oil of choice

Directions:
1. With a paper towel pat the pieces of fish dry. In a small bowl, mix together the spices including salt and pepper. 
2. Sprinkle the seasoning over both sides of the fish filets and rub it in with your hands. 
3. Heat a medium skillet over medium- medium low heat. Once hot add the oil, heat for a moment before adding the seasoned fish filets. 
4. Sear for 3-5 minutes per side until deeply browned and cooked through, reaching an internal temperature of 145 degrees F.
5. Remove from heat and use for tacos, rice bowls or on it’s own. Enjoy!

#tacotuesday #fishtacos #healthydinnerrecipes #healthymealideas #dietitianeats #healthytacos
New! Carrot Apple Coleslaw by @thedietitianfeed T New! Carrot Apple Coleslaw by @thedietitianfeed

This flavourful coleslaw recipe packs in lots of veggies and had a sweet, zesty flavour from the apples. It is the perfect side dish or base to many meals!

Use it in:
- As a salad, or mix into salad greens
- As a side dish
- To top rice bowls, burrito or taco bowls
- As a taco filling
- Add to sandwiches or wraps for crunch

Like and save this post to make later and follow me @thedietitianfeed for more delicious, nutritious recipes!

Ingredients: 
- 2 cups each of finely sliced red and green cabbage
- 1 large carrot, shredded 
- 2 apples, sliced into matchsticks 
- 1/3 cup chopped fresh cilantro
- 3 green onions (white parts) 
Vinaigrette:
- 3 tbsp Apple cider vinegar
- 3 tbsp olive oil 
- Juice of ½ a lime
- 1 ½ tbsp sugar or honey
- Salt and pepper

Directions: 
1. Place all the ingredients for the coleslaw in a large mixing bowl. The pumpkin seeds are optional but add a crunch!
2. In a small bowl, mix together the ingredients for the vinaigrette before pouring over top of the coleslaw mix.
3. Serve immediately or store refrigerated in an airtight container. Enjoy!

#healthyfood #healthymeals #coleslawnomayo #appleslaw #coleslawsalad #eatmoreveggies #healthyeating
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