Vegan Pumpkin Chili

Photo credit Olivia Wallace.

Take a break from your pumpkin carving to enjoy this hearty chili. Adzuki beans originate in East Asia and the Himalayas are nutrient packed source of fiber and protein that are said to have a warming effect on the body - perfect for the autumn and winter months. Enjoy with a dollop of vegan sour cream (see below), a sprinkle of toasted pumpkin seeds and garnish with a sprig of cilantro.

Vegan Pumpkin Chili

Serves 4-6

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients

  • 1 tablespoon olive oil or water

  • 1 cup diced yellow onion

  • 4-5 cloves garlic, pressed or minced

  • 8 ounces finely chopped soy tempeh

  • 1 15 ounce can adzuki beans or 1 ½ cups cooked

  • 1 14.5 ounce can fire roasted tomatoes or 1 ½ cups diced fresh tomatoes

  • 1 cup water or vegetable stock

  • 2 teaspoons chile powder

  • ¼ teaspoon chipotle chile powder

  • ½ teaspoon ground cumin

  • ½ cup pumpkin puree or 1 ½ cups roasted and cubed pumpkin, see note

  • 2 tablespoons freshly squeezed lime juice

  • ½ teaspoon sea salt or to taste

  • 1 tablespoon wheat free tamari, optional

  • 2 tablespoons minced cilantro

Directions

  1. Place a medium sized pot over medium high heat. Add the oil. Add the onion and cook for 3 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. Add the garlic and tempeh and cook for 3 minutes, stirring frequently. Reduce the heat to medium.

  2. Add the adzuki beans, fire roasted tomatoes, chile powder, chipotle powder, and cumin, and cook for 15 minutes stirring occasionally. Add the water, pumpkin, lime juice, salt, and tamari, if using, and gently stir well. Cook for 5 minutes. Add the cilantro and stir well before serving. 

Variations

  • Soak 1 dried guajillo chile in hot water until soft. Deseed, chop, and add to chili along with tomatoes.

  • Replace the adzuki beans with black bean

NOTE: To roast the pumpkin, preheat an oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet and roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½ inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup or kabocha. 

Vegan Sour Cream

Ingredients

  • ½ cup vegan mayonaisse such as Vegenaise original

  • 2 teaspoons freshly squeezed lemon juice


Directions

Combine all ingredients in a small bowl and stir well.