This really is the best chili ever! Vegans and non-vegans go crazy for this chili every time I make it. It is my go-to for Superbowl Sunday, family dinners and everything in between. This chili recipe was created by my vegan friend and chef Eat Clean With Sarah (with a few tweaks from me). While I have added Kabocha squash to my chili recipes before to add a little sweetness to offset the heat/spice, I would have never thought to put a can of pumpkin in the chili. Sarah is super creative, and this chili recipe is a brilliant display of her ability to make something ordinary into an amazing delight of flavors! This is a must try! You can pull this together within an hour and it makes for great leftovers for several days after. I highly recommend using Jovial Foods beans. They come in glass jars and have been soaked and pressure cooked for optimal digestion, and they are organic!
Ingredients (Serves 6-8 people)
- 1 15-ounce Can of pumpkin
- 1 package Abbot’s plant-based ground meat (optional but highly recommend this very clean, 5 ingredient plant-based meat. It’s incredible).
- 3 Tbsp avocado oil
- 1 large yellow or white onion, diced
- 1 large red pepper, diced
- 1 large yellow pepper, diced
- 3-4 cloves, minced
- 3 tbsp sun dried tomato paste
- 1 28-ounce can of Fire Roasted Diced Tomatoes
- 1 carton of vegetable broth (favorite is Imagine No Chik’n Broth)
- ¼ cup chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 15-ounce can black beans
- 1 15-ounce can pinto beans
- 2 15-ounce cans kidney beans
- 2 tbsp chopped pickled jalapeños + 3 tbsp pickled jalapeno juice
- ½ cup nutritional yeast
- 2 tbsp coconut sugar
Toppings
- Chopped cilantro
- Chopped Chives
- Coconut Yogurt (favorite brand is CocoJune)
Instructions
- In a large pot, heat the avocado oil and then add the onions, garlic, and peppers to cook until fragrant and soft.
- Add in the Abbot’s plant-based meat if using and cook for a few minutes.
- Add the sun-dried tomato paste, the fire roasted tomatoes and all the spices and simmer for about 5 minutes.
- Add the carton of vegetable broth and the can of pumpkin and simmer.
- Add the jalapeños, the jalapeño juice, the nutritional yeast and the sugar and simmer for 5 to 10 minutes
- Drain the beans and add them to the pot.
- Simmer for 30-40 minutes.
- Serve hot and top with coconut yogurt, chopped cilantro and chives and serve with tortilla chips.
- Enjoy!
