This one-pot pumpkin chili is packed with protein and is the perfect way to use those outdoor fall pumpkins. Picture cozying up next to the fire with a bowl of this warm stew. Warning: this will be your new favorite addiction! A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. The measurements in the recipe card are very “loose” so adjust them according to your taste buds. If you like spicy foods, add in the hot sauce! If you need the dressing to be sweeter, add maple syrup. We are all different and unique, so why would we all follow the same recipe?
I try to give multiple suggestions throughout the recipe as substitutes to use. For example, any beans will work in this recipe. You can add sweet potatoes or another vegetable you enjoy for more nutrients. If you don’t have pumpkin on deck no worries, just make a normal chilli! Mix and match what works for your taste palate, but be open to trying new combinations!
some notes…
The more organic, whole food diversities we can get in our diets the better! No need to panic if you don’t have every exact ingredient. Be resourceful with what you buy to lead a more sustainable lifestyle. Stop wasting food and buying more to “follow the recipe.” Just add what ya got! As always, be sure to compost any scraps and recycle any materials that you can. Let’s all work together to produce wholesome, nourishing foods for our bodies while also being stewards of the planet!
Getting creative in the kitchen has helped me find peace, nurture my inner child, and be healthier. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going on in it and who is preparing it! No hidden ingredients, excessive oils, or bad energy from angry cooks will enter you! Remember that everything is an energy exchange, so take some time to bless and show gratitude for this abundance of nourishment. I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade three-bean pumpkin vegan chili!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
pumpkin chilli
Ingredients
- 1 onion
- 3 cloves garlic
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp oregano
- salt
- pepper
- 1 tbsp thyme
- 1 tbsp crushed rosemary
- 2 medium carrots
- 2 cups mushrooms
- 1/2 cup walnuts
- 1 tbsp tomato paste
- 1 canned tomatoes
- 1 cup quinoa
- 2 vegetable cubes
- 1 can black beans
- 1 can chickpeas
- 1 can pinto beans
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tbsp vinegar
- 1 tbsp coconut aminos
- 2 handfuls spinach
Instructions
- start by dicing (or putting in a food processor) onions and garlic
- saute the onions and garlic in olive oil, cumin, paprika, chili powder, oregano, salt, pepper, thyme, rosemary
- while the onions and spices are sauteeing, dice carrots, mushrooms, and walnuts
- once onions are golden brown, add diced carrots, mushrooms, walnuts, tomato paste, canned tomatoes, and quinoa
- after about 2 minutes, add in vegetable stock or vegetable cubes and wateralso add in any variety of beans (black, pinto, chickpea etc…) and pumpkin puree (either canned or homemade!)
- let the chili simmer until vegetables are soft
- (optional but worth it) add in maple syrup, lime juice, vinegar, and coconut aminos, and spinachstir in and let the chili simmer for another few minutes
- serve the chili and top off with lime juice, cilantro, chives, vegan sour cream, crushed tortilla chips …
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