We’re still on a healthy comfort food kick with this vegan and gluten-free Pumpkin Chickpea Chili. It’s a one-pot wonder that’s a cinch to make, loaded with flavor, protein and fiber. Plus, it’s budget-friendly using pantry ingredients and ready in less than an hour. A healthy, quick and easy dinner perfect for any night of the week!
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Let me start by saying if you haven’t had pumpkin puree in chili before, this recipe is a must-try. It gives the chili a creamy texture and great flavor without being overpowering. You’ll also find typical chili ingredients in this recipe like diced tomatoes, beans, onion, garlic, corn, lime and cilantro. I’m a fan of using poblano peppers in place of green bells in chili recipes for subtle heat that doesn’t overwhelm like jalapeños. Also, a good palmful of cumin in addition to chili powder adds extra smokiness.
The onion and poblano kick things off in a dutch oven or stockpot. When the veggies have softened, garlic and the spices are added and cooked until fragrant. I use a dry white wine to deglaze the bottom of the pot before adding the rest of the line up.
You can always use additional vegetable broth if you don’t have wine on hand, but that’s one thing my fridge is never without.
Once all of the ingredients are stirred in, the chili only needs about 15 minutes of simmering time to get happy. This is such a super tasty dish if you’re looking to cut back on meat and gluten, and can be enjoyed throughout the year. Stay healthy and eat deliciously, friends! xx, Kim
More Vegan & Gluten Free Soups & Stews to Try!
- Red Wine Braised Lentils with Spinach
- Creamy Curried Carrot Soup
- Moroccan Butternut Squash Stew
- Roasted Cauliflower Potato & Beet Soup
- Thai Butternut Squash & Pumpkin Curry
- Black Bean Sweet Potato Stew
- Creamy Turmeric Cauliflower Soup
Pumpkin Chickpea Chili
- Dutch oven
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 poblano pepper, chopped
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ¼ teaspoon cayenne pepper (optional)
- ½ cup dry white wine
- 2 14.5- ounce cans diced tomatoes in juice, not drained
- 1 15- ounce can pumpkin puree
- 1 15- ounce can chickpeas, drained and rinsed
- 1 15- ounce can black beans, drained and rinsed
- 1 cup fresh corn or frozen kernels, thawed
- 1 ½ cups vegetable broth
- 1 bay leaf
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 1 lime, zest and juice, plus extra wedges for serving
- Salt and pepper, to taste
- Sliced green onion and cubed avocado for serving
- Heat olive oil in large Dutch oven or stock pot over medium-high heat.
- Add onion and poblano pepper. Season with salt and pepper, and sauté stirring occasionally until soft and translucent, about 5 minutes.
- Stir in garlic, chili powder, cumin and cayenne and cook 1 minute, stirring frequently.
- Pour in wine to deglaze the bottom of the pot. Cook until reduced by half, about 3 minutes.
- Stir in diced tomatoes, pumpkin, chickpeas, black beans, corn and broth. Add bay leaf.
- Simmer chili 15 minutes until heated through.
- Remove from heat and stir in cilantro, lime zest and juice. Season to taste with salt and pepper.
- Serve hot with suggested garnishes, as desired. Top with queso fresco crumbles or another cheese if you're not concerned with keeping the chili vegan. Enjoy!
*Recipe adapted from Allyson Kramer’s Great Gluten-Free Vegan Eats
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