If you love pumpkin as much as we do, get ready for a recipe that is guaranteed to delight! Pumpkin gives an otherwise savory plant-based chili a ton of body while also adding a slightly sweet and earthy flavor. Make this for one and save leftovers for the week ahead, or make it for the whole family to enjoy!
2tsporganic tamari (reduced-sodium or coconut aminos)
2 ½tbspchili powder
1tbspground cumin
2tspdried oregano
14.50ozorganic diced tomatoes (BPA-free canned)
1 ½cupspumpkin purée (from fresh or BPA-free canned)
2cupsvegetable broth (unsalted, preferably homemade) +1 cup as needed
3cupsblack beans (homemade or BPA-free canned, drained)
2tbsplime juice (freshly squeezed) +2 Tbsp as desired
Garnish
cilantro (optional) chopped, to taste
green onion (sliced, to taste)
avocado (cut into ½” cubes, to taste)
2tbsppepitas, +2 Tbsp as desired
Directions
1
Heat a large stockpot over medium-high heat. Add the onions, carrots, and red pepper and cook until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
2
Add optional jalapeño, garlic, tamari, chili powder, cumin, and oregano. Mix until the spices are combined with the veggies.
3
Add tomatoes, pumpkin, 2 cups of vegetable broth, and beans. Mix well.
4
Turn down heat and let simmer for about 15 minutes, stirring occasionally. Add more vegetable broth if needed to reach the desired consistency.
5
Turn off heat and add 2 tablespoons of lime juice. Taste for additional lime juice as desired.
6
Spoon into bowls and add cilantro, green onion, avocado, and/or pepitas, if desired.
Chef's Notes
Substitutions
Use white or red onion in place of yellow onion.
Use another colorful bell pepper in place of red bell pepper.
Substitute serrano pepper in place of jalapeño pepper.
Instead of pureed pumpkin, use pureed butternut squash.
Substitute kidney beans, pinto beans, or other beans of choice in place of black beans.
Prep Ahead
If making homemade beans, make them ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe or freeze for up to one month.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
2tsporganic tamari (reduced-sodium or coconut aminos)
2 ½tbspchili powder
1tbspground cumin
2tspdried oregano
14.50ozorganic diced tomatoes (BPA-free canned)
1 ½cupspumpkin purée (from fresh or BPA-free canned)
2cupsvegetable broth (unsalted, preferably homemade) +1 cup as needed
3cupsblack beans (homemade or BPA-free canned, drained)
2tbsplime juice (freshly squeezed) +2 Tbsp as desired
Garnish
cilantro (optional) chopped, to taste
green onion (sliced, to taste)
avocado (cut into ½” cubes, to taste)
2tbsppepitas, +2 Tbsp as desired
Directions
1
Heat a large stockpot over medium-high heat. Add the onions, carrots, and red pepper and cook until the onions are translucent, about 3–5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
2
Add optional jalapeño, garlic, tamari, chili powder, cumin, and oregano. Mix until the spices are combined with the veggies.
3
Add tomatoes, pumpkin, 2 cups of vegetable broth, and beans. Mix well.
4
Turn down heat and let simmer for about 15 minutes, stirring occasionally. Add more vegetable broth if needed to reach the desired consistency.
5
Turn off heat and add 2 tablespoons of lime juice. Taste for additional lime juice as desired.
6
Spoon into bowls and add cilantro, green onion, avocado, and/or pepitas, if desired.
