I roasted our Halloween pumpkins this year after the big event and have been loving trying to find ways to make sure we use up every last bit of it. This Chili turned out amazing. I based it on what I actually had in my fridge / pantry and took inspiration from a Chili recipe that I’ve been using for years.

Just The Right Amount of Heat

Adding depth to the heat was something I wanted to focus on. When I’ve only relied on Chili powder for heat, it ends up okay but the heat isn’t as robust. This recipe gets heat from the Chili Powder, a Jalapeño Pepper, and a Red Chili Pepper. Letting them all cook a bit before adding in much liquid really helps bring out their flavour.

Kristy Sadler

Vegan Roasted Pumpkin Chili

Print Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 2 tbsp Olive Oil
• 2 stalks Celery Chopped
• 1 Shallot Diced
• 1 Carrot Diced into chunks
• 1 Red Pepper Diced
• 5 cloves Garlic Chopped
• 1 Jalapeño Diced
• 1 Red Chili Diced
• 2 tbsp Chili Powder
• 1 tsp Onion Powder
• 2 tsp Cumin
• 1 can Diced Tomatoes (Large can, 29 oz)
• 1 can Red Kidney Beans (19 oz)
• 2.5 cups Roasted Pumkin Mashed or Pureed (store bought pumpkin is fine too)
• 1/2 cup Vegetable Stock
• 2 tbsp Tamari or Soy Sauce
• Salt and Pepper to Taste
• 1 cup Arugula Roughly Chopped

Method

 

1. Heat the olive oil in a large pot on medium – high.
2. Once the olive oil is shining, turn down the heat slightly and add in diced celery, shallot and carrot and a pinch of salt. Cook, stirring for about 3 minutes.
3. Add in red pepper, garlic, jalapeño and red chili. Cook, stirring for about 2 more minutes.
4. Add in the cumin, chili powder, and onion powder. Cook, stirring for another minute.
5. Add in the canned tomatoes, canned beans, roasted pumpkin, vegetable stock and tamari or soy sauce. Stir the mixture together and add some extra salt if needed.
6. Turn the heat down to low and let the chili simmer for about 30 minutes or until the carrot is cooked. The flavour will deepen as it cooks.
7. Add in any extra spice if you want to take it up a notch and test for the right level of salt. Serve the Chili in a bowl and top with chopped arugula. Enjoy!

Notes

• I personally, like to add a touch of salt after each set of ingredients. If you do this just be careful not to overpower the dish with salt. I prefer this method because it helps me get a better sense of how all of the flavours are coming together.
• I didn’t use yellow onions in this recipe because I didn’t have any on hand. It still turned out amazing but feel free to add in a yellow onion, it would fit in well. 
• This is a nice thick Chili, you can add in more liquid if you prefer it to be a bit looser.