I originally saw the idea of adding pumpkin into a soup or chili on Minimalist Baker (https://minimalistbaker.com/1-pot-pumpkin-black-bean-soup/) and I thought it was such a good idea. What is more “fall” than chili AND pumpkin?! Wow. Well I won’t lie to you, I’m not much of a pumpkin fan. I’ll make a single loaf of pumpkin bread at the beginning of fall and I will have a piece of pumpkin pie on Thanksgiving and that’s about it. So when I set out to make a plant-based pumpkin chili, I wanted to make sure that it had a hint of pumpkin flavor and the added creaminess but didn’t scream pumpkin.
In Minimalist Baker’s recipe, she adds a bit of Thai flair to her soup which works beautifully, but I decided to go back to more traditional flavors of chili that I grew up with because that’s what I find myself craving at the beginning of fall. I kept the combination of black beans and sweet potato because the sweet potato works really well with the pumpkin undertones and black beans are arguably the best beans (in my opinion). It all works wonderfully together and will give you all those fall feelings.
Serve this plant-based pumpkin chili alongside cornbread and top with all your favorite chili toppings (cheese, sour cream, lime juice, avocado, etc.).
Plant-Based Pumpkin ChiliCourse: Entree, SoupDifficulty: Easy
3 cloves of garlic, minced
1 onion, finely chopped
1 jalapeno, finely chopped
2 medium sweet potatoes, cut into ¼ inch cubes
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon fine salt
1 ½ cups of veggie broth
1 (15 oz.) can of fire-roasted tomatoes
1 (15 oz.) can of pumpkin puree
1 (15 oz.) can of black beans (or 1 ½ cups of cooked black beans)
1 cup of plant-based milk (I used oat milk)
1 lime, juiced
- For Serving:
Sour cream (omit if vegan)
Cheese (omit if vegan)
- Heat 2 T of olive oil in a large dutch oven or soup pot over medium heat. Once oil is shimmering, add onion and sauté for 4-5 minutes until soft.
- Add garlic and jalapeño and sauté for another 2-3 minutes.
- Add sweet potatoes along with chili powder, paprika, cumin, and salt. Toss to coat everything in seasoning and cook for an additional 1 minute until fragrant.
- Add veggie broth and fire-roasted tomatoes and simmer for 15 minutes.
- Add pumpkin puree, black beans, and plant-based milk and simmer for another 10-15 minutes until sweet potatoes are very soft.
- Turn off heat and add juice of one lime and adjust seasonings as needed.
- Serve topped with any of your favorite chili toppings (sour cream, avocado, cheese, and cilantro).
- This recipe is excellent served alongside cornbread.
- Adjust heat by adding/taking away jalapeño as needed.
- If you have time, allow this chili to simmer for longer to really develop the flavors.
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