Vegan Pumpkin Chili: The Best Ever!
Fall always calls for warming, cozy recipes, and what says cozy better than chili?! I’ve been on a non-animal protein kick lately, so I went with a vegan chili. And of course with it being Fall, I had to add a fun twist the pumpkin! What else do you need to create the perfect fall meal?
Vegan Chili Done Right!
For this chili, I decided to go with Lupini Beans as the main protein source. I love the brand Brami Beans, and I went with the hot chili pepper flavor of course! Always have to add some heat! I love these beans because each serving packs 7g protein and tons of fiber. You can find them here.
Additionally, I did a cauliflower and sweet potato rice mixture for the rice, but you can truly sub in any cooked rice or grain that you prefer. The possibilities are endless with chili!
I paired the chili with some Simple Mills Almond Flour Crackers and a dollop of vegan cream cheese (trust me!) and it was insane! With that, you’ll have the most perfect fall evening!! Pair with these pumpkin cookies and you’re good to go! Enjoy! xx
Vegan Pumpkin Chili
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Ingredients
- 1 (15 ounces) can pumpkin puree
- 1 1/4 cup Lupini beans (spicy chili flavor)
- 2 tablespoons tomato paste
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 large carrots, diced
- 1 1/2 cup rice of choice (I did cauliflower and sweet potato)
- 1 cup Dino kale, chopped
- 1 1/4 cup vegetable broth
- 1 tbsp extra virgin olive oil
- 1/4 teaspoon cayenne (you can add more if you like more spice)
- 1/4 teaspoon chili powder (you can add more if you like more spice)
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- Ground pepper to taste
- Pink salt to taste
- 1/4 c scallions, chopped (for topping)
Instructions
Let’s Get (Vegan) Chili With It!
- Chop all of your veggies and get them ready for the pot.
- Heat a large pot with the olive oil on medium/low heat.
- Add all the onion, carrots and bell pepper to the pot with the olive oil. Allow veggies to saute for about 15 minutes, stirring continuously.
- Once your veggies are cooked well, add in the pumpkin puree, tomato paste, vegetable broth and spices and stir well.
- After that marinates for about 30 minutes, add in the Brami Lupini beans, rice and the dino kale and mix well.
- Turn the heat on the pot down to low and allow to simmer for at least an hour.
- Top the finished product with scallions and enjoy!
Notes
The chili goes really well with some pepper jack vegan cheese, avocado and scallions to top!
Vegan Pumpkin Chili
Print This
Ingredients
- 1 (15 ounces) can pumpkin puree
- 1 1/4 cup Lupini beans (spicy chili flavor)
- 2 tablespoons tomato paste
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 large carrots, diced
- 1 1/2 cup rice of choice (I did cauliflower and sweet potato)
- 1 cup Dino kale, chopped
- 1 1/4 cup vegetable broth
- 1 tbsp extra virgin olive oil
- 1/4 teaspoon cayenne (you can add more if you like more spice)
- 1/4 teaspoon chili powder (you can add more if you like more spice)
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- Ground pepper to taste
- Pink salt to taste
- 1/4 c scallions, chopped (for topping)
Instructions
Let’s Get (Vegan) Chili With It!
- Chop all of your veggies and get them ready for the pot.
- Heat a large pot with the olive oil on medium/low heat.
- Add all the onion, carrots and bell pepper to the pot with the olive oil. Allow veggies to saute for about 15 minutes, stirring continuously.
- Once your veggies are cooked well, add in the pumpkin puree, tomato paste, vegetable broth and spices and stir well.
- After that marinates for about 30 minutes, add in the Brami Lupini beans, rice and the dino kale and mix well.
- Turn the heat on the pot down to low and allow to simmer for at least an hour.
- Top the finished product with scallions and enjoy!
Notes
The chili goes really well with some pepper jack vegan cheese, avocado and scallions to top!
