When it comes to comforting, wholesome meals, few dishes stand as tall as a steaming bowl of chilli. Traditionally hailed for its rich, meaty flavours, I’d bet that vegetarian chilli is just as popular as its beefy brother. As far back as I can remember, vegetarian chilli was the meatless option on countless restaurant menus and the plantiful go-to for many omnivores in my circle of friends.
That is actually why I avoided making it for many years. Don’t get me wrong, it’s delicious, but I did experience overexposure. It wasn’t until I became a mom that I fell back in love with chilli because it’s so easy and chock-full of plant protein. But, of course, I need to put my spin on it. Incorporating pumpkin adds a layer of creaminess and depth, making your ordinary chilli a little fancier.
Kid-friendly too?
Vegan chilli is totally a kid-friendly meal! It’s one of my daughter’s fave. If you are making it with kiddos in mind, omit the cayenne and jalapeno and opt for a mild chilli powder for a version without heat. You can always add the spice later by serving it with jalapenos on the side.
What kind of pumpkin to use?
In this recipe, you can use virtually any type of pumpkin or squash, but for best results, I recommend sugar pumpkin, kabocha or butternut squash. Sweeter varieties add a sweetness that balances the tomato’s acidity. I use puree because it allows you to make the recipe all year round with homemade or canned pumpkin. I always make a big batch of puree in the fall, which I keep in my freezer for such recipes. Pumpkin puree is a versatile ingredient I highly recommend keeping on hand for plant-based cooking. Puree will also serve you well in my vegan mac and cheese recipe. I created a video testing out many varieties of squash which you can find in Instagram.
Hearty Pumpkin Vegan Chili
Equipment
- 1 Large pot
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons chilli powder
- 1 teaspoon smoked paprika
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell pepper diced (any colour)
- 1 jalapeno diced (optional)
- 1 cup black beans cooked and drained (see notes if using cans)
- 2 cups kidney beans cooked and drained (see notes if using cans)
- 1 796 ml can crushed tomatoes
- 1 796 ml can 28 oz diced tomatoes
- 2 cups pumpkin puree or diced fresh pumpkin
- 2 cup vegetable broth
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 tablespoon sugar
- Salt and black pepper to taste
- Optional toppings: avocado, chopped green onions, cilantro, vegan cheese, or dairy-free sour cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add tomato paste, cumin, chilli powder and smoked paprika for a minute until fragrant. Add diced onion and cook until softened about 3 minutes.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the diced bell pepper. If using fresh diced pumpkin instead of puree add it now. Cook for 5-7 minutes until the vegetables are tender.
- Add the black beans and kidney beans to the pot. Stir in the crushed tomatoes, diced tomatoes, pumpkin puree and vegetable broth.
- Add cayenne pepper, sugar, salt, and black pepper. Adjust the seasonings to taste.
- Bring the chilli to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes to allow the flavours to meld together. Stir occasionally.
- If the chilli becomes too thick, add more vegetable broth to reach your desired consistency.
- Once the chilli is ready, serve it hot with your favourite toppings, such as diced avocado, chopped green onions, cilantro, vegan cheese, or dairy-free sour cream.
- Enjoy your delicious and hearty vegan chilli! It’s perfect for serving alone or with fresh corn tortillas and chips.
