Easy Pumpkin Chili, Vegan & Gluten-Free
If there’s anything cozier than a steaming bowl of chili, it could only be pumpkin chili, eaten in October, with thick socks and a sweater on and a view of changing fall foliage out the window.
Trust me, I should know because I’ve been eating today’s Vegan & Gluten-Free Easy Pumpkin Chili on repeat all week! The gist of this recipe is super simple, I basically swapped pumpkin puree in for traditional chili’s crushed tomatoes and loaded the pot up with seasonal fall veggies, but the result is pretty magical!
My favorite part of this chili is the Brussels sprouts. Does anyone else love really soft cooked Brussels? That description might not sound the most appealing but, oh my goodness, they are just so melt-in-your mouth creamy and good. I used cremini mushrooms but this would be a great recipe to use a ore exciting find from the farmers market like portobello, oyster or lion’s mane.
For a complete hearty dinner, serve the chili over rice, quinoa or cornbread, like you’ll see I did in the photos. I can’t wait for your family to enjoy this recipe as much as mine has!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1½ cups pumpkin puree
- 2 cups vegetable broth
- 3 cups roughly chopped cremini mushrooms
- 2 cups chopped Brussels sprouts
- 2 medium sweet potatoes, roughly chopped
- 2 packed cups shredded kale
- 1½ cups cooked (1 15-ounce can rinsed and drained) kidney beans
- 1½ cup cooked (1 15-ounce can rinsed and drained) black beans2 packed cups shredded kale
- 1 tablespoon tamari
- 1-3 tbs chili powder, added to taste
- salt and black pepper to taste
- *optional- cayenne powder, added to taste for spicy chili
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauce for about 7 minutes, until lightly browned.
- Add the pumpkin puree and vegetable broth and bring to a boil.
- Add the mushrooms, Brussels sprouts and sweet potatoes and simmer for about 30 minutes, until everything is tender.
- Stir in the kale, kidney beans, black beans, tamari, chili powder, salt and pepper. Cook for a few minutes until the kale wilts and everything is warm.
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