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–+ servings
Vegan pumpkin chili.

One-Pot Vegan Pumpkin Chili

Mitch Chapman
Nothing beats a hearty bowl of vegan pumpkin chili on a cool fall or winter day! Whether you're a chili enthusiast or just looking for a new comforting meal, this one-pot dish will hit the spot!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine American, Gluten-Free, Vegan
Servings 8 servings
Calories 230.4 kcal

Equipment

  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Stockpot

Ingredients
 

US Customary - Metric
  • 1 ½ tablespoons olive oil (divided)
  • 1 ¼ pounds Beyond Meat ground beef
  • 1 medium yellow or white onion (chopped)
  • 2 poblano peppers (diced)
  • 6 cloves garlic (minced)
  • 2 ½ tablespoons ancho chile powder
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons Mexican oregano
  • ½ teaspoon ground cinnamon
  • 2 teaspoons sea salt (plus more to taste)
  • 1 teaspoon cracked black pepper (plus more to taste)
  • 6 tablespoons tomato paste
  • 14 ounces small can pumpkin purée
  • 1 28-ounce can fire-roasted diced tomatoes (undrained)
  • 1 15-ounce can beans (pinto, black, or kidney)
  • 3 ½ - 4 cups vegetable broth or water
  • 1 medium sweet potato (peeled and cubed)

For serving

  • Dairy-free sour cream
  • Shredded vegan cheese
  • Sliced green onions or chives
  • Cilantro
  • Avocado slices

Instructions
 

  • Heat ½ tablespoon of olive oil in a stockpot or large Dutch oven over medium. Add the Beyond beef and cook it for 9-10 minutes until it’s browned and crispy. Remove it from the pot onto a plate and set aside.
  • Without cleaning the pot, heat the rest of the olive oil over medium. Sauté the onions and poblano peppers for 6-7 minutes until softened. Add the garlic and cook for another 30-60 seconds until fragrant.
  • Add the ancho chile powder, cumin, oregano, cinnamon, salt, and pepper, cooking for another 1-2 minutes until fragrant. Mix in the tomato paste, then the pumpkin purée, stirring to combine evenly.
  • Add the diced tomatoes, pinto beans, vegetable broth, and sweet potato cubes. Simmer the mixture with a lid on for 30-40 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add more broth if the chili is looking too thick.
  • At the 20-minute mark, mix the browned Beyond beef back into the chili and continue simmering. Serve your vegan pumpkin chili while hot with your favorite garnishes on top. Happy eating!

Video

Notes

  • Fresh spices: Ensure your spices are fresh or properly stored for the best results.
  • Brown the meat: Don’t skip browning the meat! It adds so much flavor.
  • Simmer slowly: Keep the chili simmering over a low flame to prevent the bottom from burning before the potatoes are fully cooked.
  • Don’t forget to stir: Keep an eye on the chili during the simmering phase and stir it occasionally to prevent sticking.
  • Let it rest: Allowing the chili to sit with the lid on for a few minutes after cooking helps the flavors develop further. If you have the time, let it rest.
  • Consistent chopping: Keep the vegetables uniform and bite-size for even cooking. Plus, it will take less time to cook.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 230.4kcal | Carbohydrates: 28.8g | Protein: 13.7g | Fat: 7.9g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.4g | Cholesterol: 3.5mg | Sodium: 1553.1mg | Potassium: 702.2mg | Fiber: 8.2g | Sugar: 7.4g | Vitamin A: 13007.9IU | Vitamin C: 34.3mg | Calcium: 153mg | Iron: 4mg
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