Hearty Vegan Pumpkin Chili

Hearty Vegan Pumpkin Chili, a satisfying dish that combines the rich flavors of pumpkin puree with a medley of beans. This vegan recipe is perfect for those seeking a nutritious, plant-based meal. With its American cuisine roots, this chili is free from common allergens, making it a safe choice for everyone.

The unique flavor profile, enhanced by sweet orange juice and dark cocoa, makes it versatile for cozy dinners or meal prep. Packed with protein and fiber, this dish supports a healthy lifestyle.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for cost-effective ingredient purchases.

Get ready to warm up your kitchen with this delicious Vegan Pumpkin Chili!

Recipe Collection: Dinner

Serving Size: 6

Cooking Time: 240 minutes

Overview

This Vegan Pumpkin Chili is a hearty and flavorful dish perfect for a cozy meal. Packed with kidney beans, black beans, garbanzo beans, and pumpkin puree, it offers a delightful blend of textures and flavors. The addition of sweet, tangy orange juice and dark cocoa powder adds depth, making it a unique and satisfying chili option.

Diet Type

Vegan

Allergies

None

Cuisine

American

Ingredients

• 2 - 15 Ounces (oz) black beans, drained
• 2 - 15 Ounces (oz) kidney beans, drained
• 2 - 15 Ounces (oz) garbanzo beans, drained
• 1 - 15 Ounces (oz) pumpkin puree
• 1 - 14.5 Ounces (oz) fire-roasted diced tomatoes
• 1 - Cup vegetable broth
• 0.5 - Cup orange juice
• 2 - Tablespoons (tbsp) olive oil
• 1 - Small yellow onion, minced
• 2 - Whole garlic cloves, minced
• 1 - Teaspoon (tsp) cumin, ground
• 0.5 - Teaspoon (tsp) chili powder
• 1 - Teaspoon (tsp) cocoa powder
• 0.5 - Teaspoon (tsp) kosher salt

Steps

1. Heat the olive oil in a large pot over medium heat. Add the minced onion and minced garlic, sautéing until the onion is translucent.
2. Stir in the ground cumin, chili powder, and cocoa powder, cooking for an additional minute until fragrant.
3. Add the pumpkin puree, fire-roasted diced tomatoes, vegetable broth, and orange juice to the pot. Stir well to combine.
4. Incorporate the drained black beans, kidney beans, and garbanzo beans into the mixture.
5. Season with kosher salt and bring the chili to a simmer.
6. Reduce the heat to low, cover, and let it cook for about 4 hours, stirring occasionally to prevent sticking.
7. Adjust seasoning to taste before serving. Enjoy your Vegan Pumpkin Chili warm, garnished with your favorite toppings.