My mom makes this great vegetarian chili that I ask for every time I go home. I was feeling inspired by the spicy, heartiness of this chili and decided to put a Fall spin on it. Pumpkin, cocoa, cinnamon, and more are all packed into this simple recipe that is easy to whip up with a well stocked pantry.
I think I’m becoming a pumpkin fanatic.
1 large onion, diced
2 cloves garlic, minced
1 Tablespoon olive oil
1 heaping teaspoon unsweetened cocoa powder
1/2 teaspoon cinnamon
1 teaspoon chili powder
1 15-oz can pumpkin puree
1 15-oz can chili beans
1 15-oz can black beans, drained and rinsed
1 15-oz can fiesta corn
1 7-oz can diced green chilies
1 15-oz can diced tomatoes
Cilantro, for garnish
In a large stockpot, over medium heat, saute onion and garlic in olive oil until onion is translucent.
Add cocoa powder, cinnamon, and chili powder and saute one more minute.
Stir in pumpkin, chili beans, black beans, fiesta corn, diced green chilies, and diced tomatoes. Stir until all ingredients are completely incorporated. Bring to a boil.
Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
Remove from heat and serve hot. Garnish with cilantro.
Remember that Vegan Skyline Chili I made last year? THIS! This is like that, only maybe better! Yes-I’m going that far!
The sweet pumpkin, cocoa, and cinnamon mixed with the spicy chili beans and chili powder make for the perfect harmony of sweet and spicy. This soup is pretty dense and hearty, but topped with cilantro, the chili has a hint of clean, refreshing goodness.
I’m looking forward to mixing this with some Mac and Cheese and making some Fall Chili Mac!
- Lentil Chili (emmycooks.com)
- Vegetarian Chili: 3 Ways (abeautifulmess.com)
- Allergy-Friendly Football Chili (amytracybooks.com)