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
- Olive oil for sautéing
- 1 onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 cups mushrooms chopped
- ½ cup walnuts finely chopped or pulsed in a food processor
- 1 can diced tomatoes
- 1 cup quinoa uncooked, rinsed
- 2 vegetable bouillon cubes or ~4 cups veggie stock
- 1 can black beans drained
- 1 can chickpeas drained
- 1 can pinto beans drained
- 2 handfuls spinach optional, but recommended
Spices
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp dried oregano
- salt & pepper to taste
- 1 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 springs fresh rosemary
Flavor boosters (optional but highly recommended)
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tbsp vinegar
- 2 tbsp coconut aminos
Optional toppings:
- Fresh lime juice
- Chopped cilantro or chives
- Vegan sour cream
- Crushed tortilla chips
- Avocado slices or pickled onions
Instructions
Sauté the aromatics & spices:
- Dice the onion and mince the garlic.
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion in a bit of olive oil over medium heat until it becomes soft and translucent. Then, add the minced garlic and stir for about 30 seconds until fragrant. Mix in the cumin, paprika, chili powder, oregano, salt, and pepper. Cook everything together for another 1–2 minutes, stirring frequently to toast the spices and deepen the flavor.
Add in the veggies:
- While the onions are cooking, dice the carrots, mushrooms, and walnuts (a food processor is faster/easier)
- Add them to the pot along with the tomato paste, canned tomatoes, and rinsed quinoa.
- Stir and cook for 2–3 minutes to start bringing everything together.
Simmer the chili:
- Add in the vegetable cubes and about 4 cups of water (or use premade veggie broth).
- Stir in the black beans, chickpeas, pinto beans, and a spoonful of optional pumpkin puree (if you have some on hand — adds a creamy, earthy richness!).
- Place the fresh rosemary and thyme in the pot as well
- Bring everything to a gentle boil, then reduce heat and let it simmer for about 30 minutes, or until veggies are tender and flavors are well combined.
Add finishing touches:
- Remove the sprigs of rosemary and thyme.
- Once everything is soft and the chili has thickened, stir in spinach (if using) and let it wilt.
- Add maple syrup, lime juice, vinegar, and coconut aminos to brighten and balance the flavor.
Serve & top it off:
- Spoon the chili into bowls and top with your favorite fixings — like vegan sour cream, chopped herbs, tortilla chips, or avocado slices.
Suggestions:
- No walnuts? Try sunflower seeds or omit altogether for a nut-free version.
- Add more heat with jalapeño, cayenne, or chipotle powder.
- Want it thicker? Simmer uncovered or blend a portion for a creamier texture.
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