Delicious Vegan Pumpkin Chili packed with fiber, protein, and cozy Fall spices. Requiring just 30 minutes and one pot, it’s so easy to make this hearty, healthy, and comforting meal perfect for those cool crisp evenings. Gluten-free, dairy-free, and oil-free!
Store it in individual freezer bags and freeze them flat so it takes up less space. When I’m ready to enjoy a comforting bowl of chili I let it thaw in the fridge overnight and then reheat on the stove.
Leftovers can be kept for up to 7 days in the fridge in a covered airtight container. When you’re ready to serve simply reheat on the stove in a medium to a large saucepan.
This vegan pumpkin chili can easily be doubled or tripled. So, it’s great for bringing to potlucks or large gatherings.
It does have a “Fall essence” when it comes to the flavor, but the pumpkin’s primary role is to make the chili thicker so there’s not much pumpkin flavor.
Instant Pot: add all the ingredients to the Instant Pot, lock the lid, and set the timer for 5 minutes. Let the pressure release naturally for 10 minutes then do a quick release to relieve the remaining pressure.
Crock Pot (affiliate link) Instructions: Place all of the ingredients into your slow cooker and cook on low for 6-8 hours.
Find it online: https://shaneandsimple.com/vegan-pumpkin-chili-recipe/