Sometimes, a craving sneaks up for a nice, warm, comforting bowl of chili, but I just don’t have the hour (or the energy) it takes to chop and slice and dice all of the necessary ingredients. You ever feel that way, too… ? Thought so! For this reason, I created a recipe for 15-minute pumpkin chili. After all, we all deserved a delicious recipe for chili that can be made in 15 minutes!
So what is pumpkin chili exactly? In a nutshell: It’s your typical chili with actual pumpkin and a small handful of warming spices added. I’m talking cinnamon and nutmeg, friend. But don’t worry – by no means does this chili taste like pumpkin pie – no sir! You just need to trust me and try it out for yourself. It’s awesome and that’s all there is to it.
So without further ado, here is how I make this super fast, soul-satisfying and beautifully hearty 15-minute pumpkin chili…
1. First, drain and thoroughly rinse both the kidney and black beans. Then, place them in a bowl and completely cover the beans with water. This soaking process will help with “bean digestibility,” which is something we can all use a little help with from time to time…. right? Set this bowl aside for now.
2. Next, in a 3 or 5 quart pot, add the pumpkin, diced tomatoes, water, maple syrup and all of the spices. Stir well.
3. Drain and rinse the beans one more time and then add them to the pot, as well.
4. Place your pot on the stove and turn the heat to medium high. Bring the chili to a rapid boil. Once it reaches that point, it’s ready to be served!
5. Enjoy the chili as is, or top with your favorite toppings. Mine are chopped pecans and chives… mmm…mm! But I will say, chopped avocado makes for a fantastic sour cream substitute. Other toppings to consider: pumpkin seeds, chopped white or red onion, vegan shredded cheese.
I hope you love this recipe as much as we do!
If you give it a try, please let me know what you think in the comments below – it would mean a lot. Thanks in advance!
For the perfect addition to this chili, check out my Sweet Vegan Cornbread Muffins. I offer both whole wheat and gluten free version of the recipe.
15-Minute Vegan Pumpkin Chili
Ingredients
- 15 oz. can Black Beans drained and rinsed
- 15 oz. can Kidney Beans drained and rinsed
- 15 oz. can Pumpkin Puree NOT pumpkin pie filling
- 15 oz. can Diced Tomatoes
- 2 cups Water
- 3 Tb. Maple Syrup
- 2 tsp. Onion Powder
- 2 tsp. Chili Powder
- 1 1/4 tsp. Salt
- 1 1/4 tsp. Ground Cinnamon
- 1 tsp. Garlic Powder
- 3/4 tsp. Cumin
- 1/2 tsp. Nutmeg
- 1/4 tsp. Ground Black Pepper
- 1/4 tsp. Paprika
- 1/8 tsp. Cayenne for medium spice - 1/4 tsp. or more for spicy For mild, leave out entirely.
- Optional toppings: chopped chives, chopped pecans, chopped red or white onion, chopped avocado, pumpkin seeds
Instructions
- First, drain and thoroughly rinse both the kidney and black beans. Then, place them in a bowl and completely cover the beans with water. This soaking process will help with "bean digestibility," which is something we can all use a little help with from time to time.... right? Set this bowl aside for now.
- Next, in a 3 or 5 quart pot, add the pumpkin, diced tomatoes, water, maple syrup and all of the spices. Stir well.
- Drain and rinse the beans one more time and then add them to the pot, as well.
- Place your pot on the stove and turn the heat to medium high. Bring the chili to a rapid boil. Once it reaches that point, it's ready to be served.
- Enjoy the chili as is, or top with your favorite chili toppings. Mine are chopped pecans and chives... mmm...mm!
