Chorizo Pumpkin Chili ~
This easy homemade chili recipe combines plant-based chorizo, creamy pumpkin, smoky spices, and traditional chili ingredients.
I like this recipe because it can be made ahead of time and kept warm in a slow cooker until serving.
Perfect for game days, potlucks; all the fall gatherings!
Ingredients for Chorizo Pumpkin Chili
You will need:
- 2 tablespoons olive oil
- 1/4 cup yellow onion, diced
- 2 teaspoons garlic, minced
- 12 ounces vegan chorizo
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can dark red kidney beans, rinsed and drained
- 1 15-ounce pumpkin puree
- 1 15-ounce can diced tomatoes, with liquid
- 5 tablespoons tomato paste
- 2 cups water
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
How to Make Chorizo Pumpkin Chili
STEP ONE: Into a large soup pot over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook, stirring frequently for 3 minutes, until softened.
STEP TWO: Add the garlic and continue cooking for an additional 30 seconds.
STEP THREE: Add the chorizo, using a spatula to break up large clumps, and continue cooking for about 5 minutes, until set and texture is crumbly. Turn the heat down to medium.
STEP FOUR: Into the pot, add the drained black beans, drained kidney beans, pumpkin puree, undrained tomatoes, tomato paste, and water. Stir to combine.
STEP FIVE: Season with chili powder, salt, cumin, onion powder, smoked paprika, garlic powder, and black pepper.
STEP SIX: Reduce the heat to low then cover and simmer for 30 minutes, stirring occasionally. then serve hot.
More Chili Recipes You’ll Love!
- Italian Chili
- Beefy Black Bean Vegan Chili
- Three Bean BBQ Chili
- Chipotle Spiced Black Bean Chili
- White Bean Quinoa Chili
- Chili Dip
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Chorizo Pumpkin Chili
Ingredients
- 2 tablespoons olive oil
- 1/4 cup yellow onion diced
- 2 teaspoons garlic minced
- 12 ounces vegan chorizo
- 1 15- ounce can black beans rinsed and drained
- 1 15- ounce can dark red kidney beans rinsed and drained
- 1 15- ounce pumpkin puree
- 1 15- ounce can diced tomatoes with liquid
- 5 tablespoons tomato paste
- 2 cups water
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Into a large soup pot over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook, stirring frequently for 3 minutes, until softened.
- Add the garlic and continue cooking for an additional 30 seconds.
- Add the chorizo, using a spatula to break up large clumps, and continue cooking for about 5 minutes, until set and texture is crumbly. Turn the heat down to medium.
- Into the pot, add the drained black beans, drained kidney beans, pumpkin puree, undrained tomatoes, tomato paste, and water. Stir to combine.
- Season with chili powder, salt, cumin, onion powder, smoked paprika, garlic powder, and black pepper.
- Reduce the heat to low then cover and simmer for 30 minutes, stirring occasionally. then serve hot.
Kayla DiMaggio
This chorizo chili was so delicious! I would have never even thought of adding chorizo! Loved it!
Chris
I never tried pumpkin chili, so I’m super excited to try this one! It sounds like fall comfort food! Thank you for sharing!
Andrea White
yum! this recipe is so good!
GUSTAVO DE OBALDIA
I loved this recipe! It was super tasty, no reason to miss the meat-based chorizo!