This vegan pumpkin black bean chili is so hearty and satisfying you’ll never miss the meat. The pumpkin adds a delicious creaminess to this nutritious chili the whole family will love.

Pumpkin Black Bean Chili- a quick and easy chili with pumpkin that adds a very mild flavor, but loads of depth and creaminess!

Now, don’t get scared off thinking pumpkin is only for sweet recipes. The pumpkin flavor is very mild and acts as a binder, adding depth, creaminess and nutrients. In fact, I bet your family would never even guess the secret ingredient! There is plenty of fiber, protein, nutrients and texture in this vegan chili; your carnivore friends won’t even notice that there isn’t any meat.

Pumpkin Black Bean Chili- a quick and easy chili with pumpkin that adds a very mild flavor, but loads of depth and creaminess!

This chili is so easy to prep and is ready for serving in about 30 minutes; making it a fabulous recipe for the hectic holiday season. It would be perfect to cook up if visitors will be staying with you over the holidays. If you’re really pressed for time; you can make this chili ahead of time and then freeze it until the big day. It’s no wonder chili is a Fall and Winter staple; this one pot meal is easy to cook, serve and clean up!

Pumpkin Black Bean Chili- a quick and easy chili with pumpkin that adds a very mild flavor, but loads of depth and creaminess!
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Nutrition Facts
Pumpkin Black Bean Chili
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Pumpkin Black Bean Chili
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
This vegan pumpkin black bean chili is so hearty and satisfying you'll never miss the meat. The pumpkin adds a delicious creaminess to this nutritious chili the whole family will love.
Ingredients
  • 1 tablespoon olive oil
  • 5 green onions white and light green parts, thinly sliced (slice dark parts and use for garnish)
  • 1 red bell pepper chopped
  • 3 garlic cloves chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried thyme
  • 2 15 oz. cans black beans, rinsed and drained
  • 1 15 oz. can pumpkin puree (not pumpkin pie filling)
  • 1 14.5 oz. can diced tomatoes, un-drained
  • 2 cups vegetable broth
  • 1 teaspoon salt plus more to taste
  • 1/8 teaspoon cayenne pepper
Instructions
  1. Heat oil in large pot over med-high heat.
  2. Add onion and bell pepper; cook, stirring occasionally for about 4 minutes. Add garlic, stir and cook another minute.
  3. Stir in cumin and thyme. Add beans, pumpkin, tomatoes and juice and broth; bring to a boil.
  4. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper.
  5. Top each serving with green onions and other desired garnish; sour cream, Greek yogurt, avocado, salsa and/or cilantro.
Recipe Notes

adapted from Nestle brand
Nutrition Facts
8, 1 cup Servings
Amount Per Serving

Calories 143.3

Total Fat 2.6 g

Saturated Fat 0.3 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.3 g

Cholesterol 0.0 mg

Sodium 243.3 mg

Potassium 515.9 mg

Total Carbohydrate 29.0 g

Dietary Fiber 8.8 g

Sugars 3.6 g

Protein 8.2 g

Author: Kim

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Pumpkin Black Bean Chili- a quick and easy chili with pumpkin that adds a very mild flavor, but loads of depth and creaminess!

Don’t forget, chili is so tasty leftover and is the perfect meal for workweek lunches. Portion out a few single-serve microwavable containers, so you can just grab and go, in the morning.

Something to think about….

Have you ever tried pumpkin in your chili? I promise you won’t be disappointed!

Have you had soup or chili, yet, this season?

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