Chili season is officially upon us and I’m here for it. Nothing says comfort food like a warm bowl of hearty veggies, beans, and pumpkin. Yup, you read that right…pumpkin! It’s the perfect addition to this spicy bowl of goodness. The savory pumpkin along with warming pumpkin spice pairs perfectly with spicy tomatoes and hearty beans. There’s no shortage of veggies either! This recipe is packed full of vitamins and makes for an easy serving (or two) of all the good-for-you stuff.
This easy recipe is gluten-free and vegan making it a healthy family-friendly meal good any night of the week. It also makes delicious lunch leftovers! We love pairing this dish with gluten-free cornbread (a favorite is Trader Joe’s).
What’s your must-have chili topping?
Author: The Hungry Happy Mama
Yields: about 6 servings
Prep time: 15 minutes
- 1 tbsp avocado oil
- 1 c sweet onion, diced small
- 1 c carrots, diced
- 1 c celery, diced
- 1 red bell pepper, diced small
- 2 15oz cans fire roasted tomatoes*
- 1 15oz can black beans
- 1 15oz can kidney beans
- 1 c pumpkin purée
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp sea salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- gluten-free cornbread, avocado, shredded cheese, and/or fresh herbs to serve
- Heat a large pot over medium heat and add the oil and onion. Sauté until just translucent.
- Add the carrots, celery, and bell pepper and let cook until they begin to soften.
- Add the tomatoes, beans, pumpkin, and spices and mix to combine.
- Cover the pot and bring to a boil.
- Reduce the heat to low and simmer until the veggies are tender, about 40 minutes.
- Serve topped with your favorite add-ins and a slice of gluten-free cornbread.
Storing: chili will keep best in an airtight container in the fridge for up to 4 days.
*Recipe notes: for a less spicy chili sub regular diced tomatoes instead.