Vegan Pumpkin Chili is packed with fiber, protein, and warming Fall spices. It’s so easy to make and you only need 30 minutes. A hearty, healthy, and comforting meal perfect for those cool crisp evenings.
- 1 large onion (white, yellow, etc.), chopped
- 2 Tbsp chili powder
- 1 Tbsp pumpkin pie spice
- 1 tsp. cumin powder
- 2 1/2 cups low sodium veggie stock
- 1 sweet potato, diced
- (3) 15-ounce cans no salt added or low sodium fire-roasted tomatoes
- (2) 15-ounce cans low-sodium or no salt added black beans – drained and rinsed
- (1) 15-ounce can low-sodium or no salt added red kidney beans – drained and rinsed
- (1) 15-ounce can of pure pumpkin (not pumpkin pie filling)
- 1/4 cup maple syrup (optional)
- 2 Tbsp unsweetened cocoa powder
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Salt to taste
- Preheat a large pot or dutch oven over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you’re ready.
- Cook the onions until they are soft and start to slightly brown. Add chili powder, pumpkin pie spice, cumin, and completely cover the onions. Let the spices and onions toast for about 20-30 seconds. Then, pour in 1/2 cup of the veggie broth and let cook until most of the veggie broth evaporates.
- Add the remaining veggie broth, sweet potatoes, reduce heat to medium, and let the sweet potatoes simmer for 10 minutes.
- Now add the tomatoes, beans, canned pumpkin, maple syrup, and cocoa powder. Mix everything together and let it simmer for about 5 minutes. Reduce the heat, add the chopped bell peppers, and let simmer for 20-30 minutes while occasionally stirring.
- Taste and season with salt and pepper as needed.
- Serve hot with your favorite toppings.
- Category: Entree
- Method: Stove
- Cuisine: Vegan
Keywords: vegetarian pumpkin chili, vegan pumpkin chili, pumpkin chili