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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!
5 from 7 votes
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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

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
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