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Home » Meals » Soups, Chilis & Stews » Chorizo Pumpkin Chili

Chorizo Pumpkin Chili

October 29, 20214 Comments

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Chorizo Pumpkin Chili ~ Hearty without being heavy, this easy-to-make plant-based chili is perfect for fall gatherings! via @thiswifecooks

Chorizo Pumpkin Chili ~

This easy homemade chili recipe combines plant-based chorizo, creamy pumpkin, smoky spices, and traditional chili ingredients.

Chorizo Pumpkin Chili ~ Hearty without being heavy, this easy-to-make plant-based chili is perfect for fall gatherings!

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.

Chorizo Pumpkin Chili ~ Hearty without being heavy, this easy-to-make plant-based chili is perfect for fall gatherings!

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 ~ Hearty without being heavy, this easy-to-make plant-based chili is perfect for fall gatherings!
Chorizo Pumpkin Chili ~ Hearty without being heavy, this easy-to-make plant-based chili is perfect for fall gatherings!

Chorizo Pumpkin Chili

Hearty without being heavy, this easy-to-make plant-based chili is perfect for fall gatherings!
5 from 8 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: Tex-Mex
Keyword: dairy free, make-ahead, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 428kcal
Author: Holly Gray
Prevent your screen from going dark

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.

Nutrition

Calories: 428kcal | Carbohydrates: 44g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 1602mg | Potassium: 1024mg | Fiber: 15g | Sugar: 7g | Vitamin A: 12745IU | Vitamin C: 17mg | Calcium: 111mg | Iron: 8mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Autumn Flavors, Chili, Comfort Food, Halloween, Lunch & Dinner, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegetarian Tagged With: comfort food, dairy-free, make-ahead, vegan, vegetarian

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Reader Interactions

Comments

  1. Kayla DiMaggio

    October 30, 2021 at 2:58 pm

    5 stars
    This chorizo chili was so delicious! I would have never even thought of adding chorizo! Loved it!

    Reply
  2. Chris

    October 30, 2021 at 5:36 pm

    5 stars
    I never tried pumpkin chili, so I’m super excited to try this one! It sounds like fall comfort food! Thank you for sharing!

    Reply
  3. Andrea White

    October 31, 2021 at 2:21 am

    5 stars
    yum! this recipe is so good!

    Reply
  4. GUSTAVO DE OBALDIA

    October 31, 2021 at 8:55 am

    5 stars
    I loved this recipe! It was super tasty, no reason to miss the meat-based chorizo!

    Reply

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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