Vegan Pumpkin Chili Recipe

Once the temperatures start dropping, the temperature of our food starts rising, and what could be more fall-like than a warm, steaming, spicy bowl of chili? Well, there is one thing we can think of, and that would be ... a bowl of chili made with pumpkin! Recipe developer Miriam Hahn tells us, "I love so many things about this recipe. It is basically a one-pot meal and super hearty and delicious!" Not only that, but she also tells us, "It is easy to make and very nutritious!"

Pumpkins, Hahn says, are full of Vitamin A, a nutrient that supports skin health, and they also have a lot of Vitamin C, folate, and iron. All three of these nutrients, Hahn informs us, are "Great for the immune system." As for how this chili tastes, she says, "The pumpkin puree adds a bit of savory flavor." Not only that, but it "do[es] a great job of thickening [the chili], which is great."

Hahn used canned pumpkin puree in this chili, though you can certainly puree your own (you'll need about two cups). You're also going to be using an onion, some fresh garlic, and two bell peppers: a red one and a green one. For canned goods, you'll need fire-roasted tomatoes, black beans, and pinto beans in addition to the pumpkin. You'll also need vegetable broth, fresh lime juice, and a laundry list of spices: chili powder, cumin, onion powder, smoked paprika, cinnamon, salt, and red pepper flakes.

Hahn does say, "This is a mild chili," but adds, "You can easily add in a couple of jalapeños to spice it up or add in more red pepper flakes. You could even add a couple of teaspoons of Tabasco sauce to kick it up."

The first step in making this pumpkin chili, once you've acquired all of the necessary ingredients, is to prep all the vegetables. Peel and chop the onion and the garlic, then remove the stem, the ribs, and the seeds from both bell peppers. Chop the peppers into chunks. You will also need to drain both cans of beans but not the tomatoes! Remember to save the bean liquid for use in baking, since even the dark-hued black bean liquid can be used to make chocolate treats.

Heat up the oil in a large stockpot over medium-high heat. (Hahn says you can also use broth for a lower-fat version of this chili.) When the oil is hot, sauté the onions and garlic for five minutes, stirring to make sure they don't stick to the pan and burn. Add the peppers, then sauté for an additional five minutes. Mix the spices together with a teaspoon of salt, then stir these into the sautéed veggies along with the tomatoes, beans, pumpkin, and broth.

Bring the chili to a boil, then turn the heat down to a simmer. Let it cook for 20 minutes, then turn the heat off and stir in the lime juice.

While you can certainly enjoy this pumpkin chili right away, Hahn says it makes for great leftovers too. More like planned-overs, really. As she suggests, it's "a great thing to make on a Sunday to have for the week!" She advises that it should last in the fridge for five days in an airtight container, and you can, of course, freeze it for later use.

When you do decide to eat the chili, you can top it with avocado, red onions, cilantro, and/or sour cream, and Hahn tells us it would go well with her fluffy cornbread muffins (which she says can be made with flax eggs to keep them vegan).