THE RECIPE JOURNAL · Main Course
Pumpkin-Based Vegan Chili
This hearty vegan chili combines the natural sweetness of pumpkin with warm spices for a cozy, comforting meal. Perfect for chilly days, it’s easy to make and packed with wholesome flavors everyone will love.
FROM THE KITCHEN • Pumpkin-Based Vegan Chili
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by adding the vegetable broth, kidney beans, pumpkin puree, black beans, garbanzo beans, diced tomatoes, red bell peppers, onion, tomato sauce, baby spinach, green chile peppers, olives, orange juice, garlic, vegetable oil, tomato paste, cocoa powder, brown sugar, and all the spices—cumin, chipotle powder, salt, Mexican oregano, and coriander—into your slow cooker. Give everything a good stir to mix all those flavors together. Set the slow cooker to low and let it cook away for about 8 hours, stirring every now and then if you can. By the time it's done, the chili will be rich, hearty, and full of delicious, blended flavors. Serve it up warm and enjoy!
Why you’ll love it
This dish is full of rich flavors and comforting spices that make it perfect for chilly days. It’s hearty and filling without any animal products, making it a great choice for vegans and anyone looking to eat more plant-based meals. The pumpkin adds a subtle sweetness and creamy texture that sets it apart from traditional chili.
How to serve
Serve with warm cornbread or over a bed of steamed rice for a complete meal. Top with avocado slices, fresh cilantro, or a squeeze of lime for extra brightness. It also pairs well with a crisp green salad to balance the richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors often improve after a day. You can also freeze portions for up to three months; just thaw and reheat gently on the stove or in the microwave.
