Best Vegetarian Pumpkin Chili Recipes

VEGETARIAN PUMPKIN SPINACH CHILI

Steps:

• Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
• Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

VEGETARIAN PUMPKIN CHILI

Steps:

• Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
• Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
• Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.

VEGETARIAN PUMPKIN SPINACH CHILI

Steps:

• Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
• Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

VEGETARIAN FRESH PUMPKIN CHILI

Steps:

• Bring a large pot of salted water to a boil. Add pumpkin; reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a blender.
• Combine 2 cups water and vegetable bouillon in a saucepan; bring to a boil. Cook and stir until cube is dissolved, about 2 minutes. Remove from heat and allow to cool slightly, about 5 minutes.
• Pour broth into the blender with pumpkin. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth.
• Heat oil in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add onions and cook until lightly browned, about 3 minutes. Add ground beef substitute; cook and stir until heated through, about 3 minutes. Stir in kidney beans, black beans, tomato, and corn until combined.
• Mix pumpkin-broth mixture into the skillet. Season chili with brown sugar, dried cilantro, black pepper, ground cinnamon, ground coriander, ground cumin, ground ginger, and ground nutmeg. Reduce heat to medium-low and cook until flavors combine, about 15 minutes.