“I’ve never heard of pumpkin chili.”
That’s what my friend said to me when I told her what I cooked up this week. I never heard of it either.
But I really wanted to make something savory from the popular fall item. I already made pumpkin spice overnight oats, so I wanted to branch out. And this creamy, hearty vegan pumpkin chili was born.
To be honest, this chili doesn’t have a very strong pumpkin flavor. It’s not like a pumpkin spice latte in chili form (gross) at all.
Instead, the pumpkin adds a creamy texture to it and a warmth in taste that’s WAY more comforting than regular chili.
Like most chili recipes, you can easily mix up the veggies and beans. I happened to have black beans, corn, a bell pepper and kale on hand. But this recipe could easily work with other beans and veggies.
The only thing I wouldn’t omit is the cayenne and cinnamon, which give this chili a nice, cozy kick.
Trust me on this. If you like chili you’re going to LOVE this batch.
Another thing I love about chili? It’s SUPER versatile.
In the photo above, I added shredded cheese after warming it up (so good) and avocado.
Other ways to repurpose chili if you’re prone to suffering from food boredom:
- Make tacos!
- Use it as burrito filling!
- Bake it into a casserole!
- Make nachos!
- Freeze it for later!
You can 100% freeze this vegan pumpkin chili.
This recipe will keep in the freezer for up to three months. Make sure you let it cool to room temperature before sealing it in a freezer-safe airtight container and placing it in the freezer. When you’re ready to reheat it (maybe later in the year when you miss fall?!), let it thaw out in the fridge overnight and then heat it up on the stove.
But if you’re not freezing it, just make sure to enjoy it within five days of cooking it. This meal reheats well in the microwave and on the stove.
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