Vegan Pumpkin Chili Recipe

Healthy dinner with plenty of leftovers!
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This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet.  She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet.  When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories! 

INGREDIENTS

  • 1-2 tablespoons avocado oil
  • 1 teaspoon minced garlic
  • 1/2 cup (or more) Anaheim pepper, chopped
  • 1 sweet yellow onion, diced
  • 1 green pepper, chopped
  • salt and pepper
  • 1 can whole tomatoes with juices
  • 1 can tomato paste
  • 1 can fire-roasted tomatoes, with juices
  • 1 can red kidney beans, drained
  • 1 can pumpkin puree
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1/2 cup Unsweetened Better Half Creamer
  • 1 1/2 tablespoons coconut sugar
  • 2 tablespoons chili powder
  • 1 teaspoon salt (more to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (regular paprika will work)
  • 1/2 teaspoon smoked garlic powder (regular garlic powder will work)
  • 1/2 teaspoon oregano leaves
  • 3-4 cups cubed butternut squash (you can use sweet potato)

METHOD

In large dutch oven add oil and bring to medium high heat. Add garlic and move around until fragrant, about 1 minute. Add onion, green pepper and Anaheim pepper.  Season with salt and pepper and move around until cooked down, about 2 minutes.

Add whole tomatoes and use knife to cut them into quarters (or at least in half). Add tomato paste, fire-roasted tomatoes, kidney beans, pumpkin puree, corn, Better Half Creamer as well as the coconut sugar, chili powder, salt, cumin, paprika and garlic powder, oregano leaves. Let simmer 10-15 minutes.

Add black beans and butternut squash. Let simmer long enough for the butternut squash to be firm, but tender, about 10 minutes or so.

Taste and adjust seasoning, as desired.