Hearty and satisfying with the prefect amount of spice, this easy vegan pumpkin chili is the perfect recipe for a chilly fall night.
Fall is in full swing, and one of these days I may just turn into a pumpkin. But I’m not complaining because pumpkin is one of my favorite skin foods! It’s amazing for acne when applied topically or consumed internally. You can follow my whole acne journey here.
If you follow me closely on instagram, you may know I have been getting regular acupuncture treatments to help with certain health issues. From hormonal imbalances, to sleep issues, acne, and a few others that have arisen since I stopped hormonal birth control.
Since doing so, I have become incredibly interested in Ayurveda, Traditional Chinese Medicine, and other forms of alternative healing. There is so much wisdom in these ancient theories of healing that I am so fascinated by. Anyway, both of these theories believe that in the colder fall and winter months, we need to balance our dosha (per Ayurvedic theories) or balance the Yin and the Yang (per TCM theories). When any of the three doshas or the Yin and Yang are out of balance, this is when physical and emotional symptoms can manifest. Spicy foods naturally have a warming effect on our bodies, but this dish can be as mild or spicy as you like.
This chili is incredibly nutrient dense and chock full of protein, fiber, vitamin A and iron (to name a few). But it’s also warming and grounding to help get your body back in balance in this chilly fall air. I hope you enjoy this easy vegan pumpkin chili as much as I do!Print
This is a hearty and satisfying vegan pumpkin chili recipe the whole family will love!
- 1 can black beans, drained and rinsed
- 1 can pinto or kidney beans, drained and rinsed
- 1/2 cup red lentils
- 1.5 cups vegetable broth
- 1 can pumpkin puree
- 2 cans (15 oz) tomato sauce
- 1 red onion
- 1 yellow pepper
- 1–2 stalks celery
- 2 cloves garlic
- 1.5 tbsp chili powder
- 1.5 tsp cumin
- 1/2 tsp cinnamon
- optional: jalapeño, corn
- Chop onion, celery, pepper and mince garlic.
- Sauté the onion and garlic until slightly golden brown.
- Add all ingredients into a large pot and bring to a low boil.
- Reduce heat to low and let simmer for about 30 minutes.
Can be made in the instant pot as well. If using, simply add all ingredients to the pot and set on high pressure manual for 35 minutes.
Keywords: chili, pumpkin, vegan, gluten free, healthy dinner, healthy chili, easy chili