Pumpkin Chili is one of the first things we crave (second to a pumpkin spice latte, of course) when fall rolls around.

Soups in general are a staple for us when it’s cold. To save on the salt intake and avoid canned alternatives we go the homemade route. Aside from chopping veggies, soups (including our pumpkin chili) are quick and easy one pot meals.

Pumpkin Chili, PUMPKIN EVERYTHING!

As soon as September arrives, stores make room on their shelves for pumpkin purée. Aside from being a time saver for classic pumpkin pies, we love to use it in pumpkin chili, too.

Sure, we roast squash from time to time to make our own, but we think you should always have a can of pumpkin purée in your pantry, just in case!

What’s with all the ingredients?

Don’t be alarmed by all the ingredients. Aside from the fresh produce, the spices and canned items require little to no effort to prepare and should likely already be in your pantry.

This plant-based chili is packed with all the root vegetables fall and winter have to offer. You’ve got the usual soup suspects of celery, carrots and onions, but we also add parsnips, turnips and a few other tricks.

The root vegetable combo we put together for our pumpkin chili was originally inspired by a soup starter pack we picked up at our local Mariano’s. Each of the vegetables comes packaged up in one bag and sold for a flat price. Doesn’t seem as daunting with that in mind, right?

Look for something similar at your local grocery store near the bags of carrots and celery. Whole Foods has a similar soup pack, but it’s almost four times the price (Amazon, take note!). As an alternative, and as we have it laid out below, you can pick up one of each of the vegetables on their own.

One of the other tricks is actually a devilishly fiery treat! It comes in the form of Trader Joe’s Extra Hot Habanero Ghost Pepper Salsa. We love spice, but half the container was more than enough for this giant batch of bean and veggie goodness. If you don’t live near a TJ’s (or aren’t as keen to heat), any spicy salsa you can get your hands on will do.

Top this vegan chili with a cashew sour cream and/or fresh herbs to really take it over the top. Want our recipe for vegan sour cream? Contact us or post a comment down below.

P.S. Soups aren’t just for the fall. When summer heats up, try a cold soup like gazpacho!

CategoryDinner, Food, Lunch

Vegan Pumpkin Chili

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Produce
 1 sweet onion (diced)
 2 carrots (diced)
 1 parsnip (diced)
 2 celery stalks (diced)
 1 purple-top turnip (diced)
 2 small red or gold potatoes (diced)
 3 cloves of garlic (minced)
Spices
 2 tsp smoked paprika
 2 tsp paprika
 2 tsp cumin
 3 tsp dried oregano
 2 tsp cocoa powder
 2 tsp turmeric
 2 tsp cayenee
 salt and pepper (to taste)
Cans, jars, bottles and other
 12 oz beer (we used a pilsner)
 15 oz can of pumpkin puree
 15 oz can of fire roasted diced tomatoes
 6 oz ghost pepper salsa (or habanero, chipotle, etc.)
 ½ bag of frozen corn
 4 cups low-sodium vegetable broth
 3 15 oz. cans of beans (we used a combo of black and red; not drained)
Optional toppings
 fresh herbs (cilantro, chives, parsley, etc.)
 cashew sour cream
 vegan shredded cheddar cheese

1

In a large (8 qt.) stock pot, heat a good glug of olive oil on medium-high heat. When hot, add all produce ingredients EXCEPT the garlic and cook until starting to soften and onion is translucent, stirring occasionally, about 7 minutes.

2

To the pot, add garlic and spices, stirring to coat veggies and cooking until fragrant (about 1 minute). The pan should be pretty dry at this point with some starches/spices sticking to the bottom.

3

Deglaze the pot by adding the beer (it should sizzle and steam). Scrape the bottom as you stir to break up and mix in stuck-on bits. When the bottom of the pan feels clean (about a minute or two), sir in the remaining ingredients (minus toppings) until well combined.

4

Divide between bowls and serve with your favorite toppings!

Ingredients

Produce
 1 sweet onion (diced)
 2 carrots (diced)
 1 parsnip (diced)
 2 celery stalks (diced)
 1 purple-top turnip (diced)
 2 small red or gold potatoes (diced)
 3 cloves of garlic (minced)
Spices
 2 tsp smoked paprika
 2 tsp paprika
 2 tsp cumin
 3 tsp dried oregano
 2 tsp cocoa powder
 2 tsp turmeric
 2 tsp cayenee
 salt and pepper (to taste)
Cans, jars, bottles and other
 12 oz beer (we used a pilsner)
 15 oz can of pumpkin puree
 15 oz can of fire roasted diced tomatoes
 6 oz ghost pepper salsa (or habanero, chipotle, etc.)
 ½ bag of frozen corn
 4 cups low-sodium vegetable broth
 3 15 oz. cans of beans (we used a combo of black and red; not drained)
Optional toppings
 fresh herbs (cilantro, chives, parsley, etc.)
 cashew sour cream
 vegan shredded cheddar cheese

Directions

1

In a large (8 qt.) stock pot, heat a good glug of olive oil on medium-high heat. When hot, add all produce ingredients EXCEPT the garlic and cook until starting to soften and onion is translucent, stirring occasionally, about 7 minutes.

2

To the pot, add garlic and spices, stirring to coat veggies and cooking until fragrant (about 1 minute). The pan should be pretty dry at this point with some starches/spices sticking to the bottom.

3

Deglaze the pot by adding the beer (it should sizzle and steam). Scrape the bottom as you stir to break up and mix in stuck-on bits. When the bottom of the pan feels clean (about a minute or two), sir in the remaining ingredients (minus toppings) until well combined.

4

Divide between bowls and serve with your favorite toppings!

Plant-Based Pumpkin Chili
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