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Bearded Foodie

Harvest Pumpkin Chili

Hearty vegan chili featuring pumpkin as the star ingredient. Warm spices reminiscent of fall desserts blend together with hints of smoke, chili, and chocolate to create a hearty chili that screams decadence and tastes like a guilty pleasure.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Extra Virgin Olive Oil
  • 3 15 oz cans Black Beans drained and rinsed
  • 2 14.5 oz cans Fire Roasted Diced Tomato
  • 12 oz Pumpkin Puree
  • 4 tbsp Tomato Paste
  • 12 oz Beer fall/winter spiced brown, or stout
  • 2 cups Sweet Onion diced
  • 1 large Yellow Bell Pepper diced
  • 1 tbsp Chili Powder
  • 1 tbsp Smoked paprika
  • 1 tsp Cumin ground
  • 1 tsp Cinnamon ground
  • 1/2 tsp Sea Salt fine
  • 1/2 tsp Black Pepper ground
  • 1/2 tsp Cayenne Powder
  • 1/4 tsp Nutmeg ground
  • 1/8 tsp Cloves ground

Method
 

  1. Preparations:
    - Dice onion and yellow pepper
    - Open containers
    - Measure spices
    - Preheat heating vessel over medium high
  2. Once preheated, add 2 tbsp of olive oil and diced onions sauteing until they begin to appear translucent (approximately 3-4 minutes).
  3. Add the diced yellow bell pepper and stir to combine.
  4. Add all of the spices to the pepper and onion mixture and stir to coat evenly. Allow to saute briefly to warm the spices until fragrant. Add tomato paste, stirring constantly to prevent scorching.
  5. Reduce heat to low and add the beer. Add fire roasted tomatoes, black beans, and pumpkin puree stirring to combine well.
  6. Cover and allow to simmer for an hour stirring occasionally.
  7. After 60 minutes, remove from heat and allow to rest covered for 15-30 minutes.

Notes

Recommended Topping Options:
  • Cheese
  • Sour Cream
  • Chopped Cilantro
  • Sliced Avocado
  • Tortilla Strips