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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.

Course Dinner
Cuisine American
Keyword vegan pumpkin chili, vegan pumpkin chipotle chili, vegan chili
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 cups

Ingredients

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

OPTIONAL

  • Fresh cilantro and lime wedges

Instructions

  1. 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.
  2. 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.
  3. Get your remaining spices and ingredients ready while the onions are cooking.
  4. 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.
  5. Serve with lemon cream and fresh cilantro, if desired. The cream really does go amazing with the smoky, spicy flavor!