Go Back
Print Recipe

Harvest Pumpkin Chili (GF & Vegan)

A delicious chili for the Fall.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

Chili

  • 4 cloves garlic
  • 1 yellow onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 chopped red bell pepper
  • 3 Tbsp olive oil
  • 2 (15 oz) cans kidney beans drained
  • 1 (15 oz) cans black beans drained
  • 2 (15 oz) cans petite diced tomatoes
  • 1 (15 oz) can pumpkin puree
  • Water as needed to thin

Chili Seasoning

  • 2 Tbsp chili powder
  • ½ tsp smoked paprika
  • 2 tsp ground cumin
  • ¼ tsp Pumpkin pie spice
  • 1 tsp salt

Instructions

  • In a large pot, saute the onions, garlic and carrot until softened.
  • Add in the chopped celery and bell pepper and saute a few minutes until soft and cooked through.
  • Add in the spices and stir with all the vegetables. Continue stirring and cooking for a few minutes.
  • Add in the canned tomatoes, kidney beans, black beans and pumpkin puree. Stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes or more. If you like your chili thinner, add some water bit by bit. Towards the end of the cooking, check the spices and add more if needed.
  • Once all the flavors are melded together and the chili is warmed through, serve it topped with your favorite garnishes.