Pumpkin Chili

By DairyFreeGina

Dairy Free Vegan Gluten Free

This is a unique and hearty chili that will fill you up and keep you warm on a cold day. Actually, I like eating chili anytime of the year and during any kind of weather.

Chili is the perfect meal. It can often be made in just one pot so cleanup is easy and it mainly uses items from your pantry . It can be seasoned according to your tastes: hot and spicy or mild and even sweet.

Pumpkin is a unique addition to this chili. It is full of fiber and vitamins and low in calories.

Ingredients:

1/2 – 1 full package Beyond Meat Beyond Beef Plant-Based Ground (or other plant based meat, or if you eat meat you can use ground beef or turkey)  

1 onion, chopped

1 yellow and 1 orange bell pepper, chopped

1 jalapeno pepper, diced (feel free to omit if this will be too hot for you )

3 cloves garlic, minced

1 can diced tomatoes (soup size can)

1-2 cans white beans, drained and rinsed

2-3 tablespoons pumpkin puree (not pumpkin pie filling)

2-3 teaspoons chili powder

1 teaspoon cumin

1/2 -1 teaspoon coriander

salt and black pepper, to taste

1/2 teaspoon garlic powder to taste

Directions

1. Spray large skillet with cooking spray (dairy free, gluten free) and sauté plant based meat, onion, garlic and peppers.  When browned add veggies and sauté.

2. If using a crock pot, spray bottom of crock with cooking spray and add sautéed combo to crock pot along with rest of the ingredients. Cover and cook on high for 4 hours or low for 6 hours.

OR

Transfer sautéed combo to a large pot and add rest of ingredients. Cover and cook at least 1 hour until all the flavors have melded together.

Serve over rice or eat as is. If you like, top with chopped avocado or kale chips. Cornbread or a crusty roll are nice accompaniments to this chili.

Freezes well.  Hearty and delicious – will fill you up and keep you warm on a cold winter day!

What’s your favorite accompaniment to serve with chili? Share in the comments section

DaiyFreeGina is a vegan cook who is allergic to milk, lamb and eats gluten free. When she is not cooking she is running, knitting, gardening and playing with her 4 cats.

Find more healthy and delicious recipes at www.dairyfreegina.com and if you love this recipe please share it via social media and email.

@DairyFreeGina Please do not reproduce or print/publish this recipe without the written permission of DairyFreeGina

Pumpkin Chili

Unique Chili that is hearty and healthy
Course: dinner
Cuisine: American
Keyword: Chili, Dairy Free, GlutenFree, Plant Based, Pumpkin, Vegan
Author: DairyFreeGina

Equipment

  • Crock Pot

Ingredients

  • 1/2 – 1 package Beyond Meat Beyond Beef Plant-Based Ground (or other plant based meat or if you eat meat you can use ground beef or turkey)
  • 1 onion, chopped
  • 1 yellow and 1 orange bell pepper, seeded and chopped
  • 1 jalapeno pepper,seeded and diced (feel free to omit if this will be too hot for you )
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (soup size can)
  • 1-2 cans white beans, drained and rinsed
  • 2-3 tablespoons pumpkin puree (not pumpkin pie filling)
  • 2-3 teaspoons 2-3 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 -1 teaspoon coriander
  • black pepper and salt to taste
  • 1/2 teaspoon garlic powder

Instructions

  • Spray large skillet with cooking spray (dairy free, gluten free) and sauté meatless meat, onion, garlic and peppers.  When browned add veggies and sauté.
  • If using a crock pot, spray bottom of crock with cooking spray and add sautéed combo to crock pot along with rest of the ingredients. Cover and cook on high for 4 hours or low for 6 hours.
    OR
    Transfer sautéed combo to a large pot and add rest of ingredients. Cover and cook at least 1 hour until all the flavors have melded together.
  • Serve over rice or eat as is. If you like, top with chopped avocado or kale chips. Cornbread or a crusty roll are nice accompaniments to this chili.

Notes

Freezes well.  Hearty and delicious – will fill you up and keep you warm on a cold winter day!

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