This Easy Vegan Pumpkin Chipotle Chili is 1 pot, ready in 30 minutes, oil-free and meatless. It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers for a warming, full-on flavored meal.
A big thank you to Sprouts for sponsoring this post and their continued wonderful relationship and products!
VEGAN PUMPKIN CHIPOTLE CHILI
There is no turning back, pumpkin is looking at you from every corner. While most are in the sweet corner, today I’m sharing with you a savory pumpkin recipe. I love, love soups, stews and chilis. I also especially love spicy food. I don’t like things excessively spicy, but more like a good kick of heat that is undeniable, but that won’t have you sweating. This Vegan Pumpkin Chipotle Chili does just that. It has a good spicy flavor, but is totally manageable by how much chipotle you add.
USING PUMPKIN INSTEAD OF OIL FOR CHILI
This chili has amazing flavor. Using pumpkin in this chili gives it some extra thickness and body, as well as creaminess. No need for nuts, oil or fat! The chipotle peppers are a nice smoky compliment and add an extra depth of flavor alongside the chili powder and cumin.
VEGAN “SOUR CREAM” FOR THE CHILI
As if the chili wasn’t delicious enough, I created a super tangy Lemon Cream Sauce to drizzle all over the top. 100% vegan, oil-free and creamy heaven, thanks to magical cashews. This is totally optional, but because the chili is smoky and spicy, the lemon cream really tastes incredible with it. Before I was vegan, I always loved sour cream on my chili, so this is kind of the same concept. While I didn’t create it to be a “sour cream” originally, it certainly has a similar taste and texture and works great as one.
I had the pleasure again to create something for the Sprouts brand. This is my favorite grocery store to shop at, the staff is always incredibly friendly and I love all of the vegan options.
HOW TO MAKE EASY VEGAN PUMPKIN CHILI
First, start by chopping your veggies and cook them until soft.
Next, simply add the remaining ingredients, bring to a boil and then simmer until thickened and well-flavored. So darn easy and fast.
This Vegan Pumpkin Chipotle Chili is so good. Seriously. Every Christmas it is tradition at my house to hold the Christmas Eve party, and without fail, I always make my 30 Minute Mexican Chili. Nobody in my family is vegan, except my husband, daughter and I. Regardless of that fact, all the meat-eaters love and devour every bite of the Mexican chili. But now it’s got some competition.
OTHER VEGAN CHILI RECIPES:
- Vegan Cocoa Black Bean Chili
- Vegan Pumpkin Red Lentil Chili
- Hearty Vegan Buckwheat Chili
- Low-Fat Chili Cheese Fries
You will likely have extra Lemon Cream Sauce too, so that could be used on tacos, burritos, enchiladas…really anything that a tangy sauce would compliment. Enjoy!
MORE EASY QUICK VEGAN DINNERS:
- Easy Vegan Mexican Burrito Bowl
- Easy Vegan Quick Curry
- 20 Minute Vegan Alfredo
- Lazy Red Lentil Curry Soup
- Vegan Cauliflower Curry Soup
- Lazy Day Vegan Tomato Bisque
- Tomato Rice Vegetable Soup
Vegan Pumpkin Chipotle Chili
This Easy Vegan Pumpkin Chipotle Chili is 1 pot, ready in 30 minutes, oil-free and meatless. It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers.
FOR THE CHILI
- 1/2 cup (120g) water or low-sodium veggie broth
- 1 1/2 cups (235g) finely diced white onion
- 6 large garlic cloves, minced (16g or 1 1/2 tablespoons)
- 3 15 oz cans of chili beans, rinsed well (insed well (or 1 black bean, 1 pinto bean and 1 kidney bean)
- 1 1/2 cups tomato sauce/puree
- 3/4 cup (175g) pumpkin puree
- 2-3 teaspoons minced chipotle peppers in adobo sauce (I used 3 tsp, add as little or as much to desired heat level. Make sure to remove the seeds if you don't like super spicy)
- 1 tablespoon + 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 1/2-2 teaspoons salt (this will vary depending on your tomato sauce)
- optional: 1 teaspoon ground coriander
OPTIONAL LEMON CREAM SAUCE (this really goes amazing with the smoky spice!)
- 2/3 cup + 2 heaping tablespoons (140g) raw cashews
- 2/3 cup water
- 3 tablespoons (45g) fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon fine sea salt
- Fresh cilantro and lime wedges
- If making the lemon cream sauce, you will need to make it the day before wanting to eat the chili, as it needs overnight to firm up in the fridge. Simply add all the ingredients to a power blender and blend until completely smooth. It is very runny after making it, but firms and thickens a lot in the fridge, similar to a sour cream consistency. I did not soak my cashews since I have a vitamix, but if you don't, you will need to soak your cashews overnight to soften, drain and rinse, then blend in a food processor as smooth as you can get it along with the other ingredients.
- For the chili, add just the 1/2 cup water/broth to a pot with the onion and garlic over medium heat. Once it starts bubbling, let it cook 8 minutes until the onions are very soft and the liquid has evaporated.
- Get your remaining spices and ingredients ready while the onions are cooking.
- Add all of the remaining chili ingredients, plus 1 cup water/broth. Stir really well and bring back to a boil. Then turn to simmer and cook for 10-20 minutes until the chili is flavored through and has thickened. If needed, add up to 1/4 cup more broth if a thinner consistency is desired. Taste and add any more salt or chipotle if desired. I used 3 teaspoons and it was nice and spicy, but not overly so.
- Serve with lemon cream and fresh cilantro, if desired. The cream really does go amazing with the smoky, spicy flavor!