Pumpkin Chilli
a warm, hearty stew perfect for the colder months!
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.