This vegan and gluten-free Pumpkin Chickpea Chili is a cinch to make, loaded with flavor, protein and fiber, and is ready in less than an hour! Talk about a One-Pot Wonder!
Once autumn and the holidays pass, we often forget about the section of orange cans on the baking aisle shelf that is there year-round. If you haven’t had pumpkin puree in chili before, this recipe is a must-try. It gives the chili a creamier texture and great flavor without overpowering the other ingredients.
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Pumpkin Chickpea Chili
You’ll find other usual chili ingredients 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 a hint of heat without being too much in your face like a jalapeño. Also, a good palmful of cumin in addition to the chili powder adds extra smokiness.
The onion, poblano and garlic kick things off in your dutch oven or stockpot. 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. Don’t judge me, but that’s one thing my fridge is never without. 🙂
Once all of the ingredients are stirred in, it only needs about 15 minutes to get happy and heated through.
This is a great, super tasty dish if you’re looking to cut back on meat and gluten, and can be enjoyed throughout the year. I hope you give it a try, and let me know how it worked out in the comments!
Here are more delicious Dutch Oven & Skillet recipes!
- Red Wine Braised Lentils with Spinach (vegan and gluten-free)
- Thai Butternut Squash & Pumpkin Curry (vegan and gluten-free)
- Black Bean Sweet Potato Stew (vegan and gluten-free)
- Curried Carrot Coconut Bisque (vegan and gluten-free)
- Pork & Pear Stir Fry Noodle Bowl
- Sesame Beef Stir Fry with Asparagus & Sweet Potato
- Sweet Corn & Chicken Chowder
- Healthy Turkey Chili
Essential kitchen tools used in this recipe…
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Pumpkin Chickpea Chili
- 1 tablespoon olive oil
- 2 cups onion, chopped
- 1 poblano pepper, diced
- 4 garlic cloves, minced
- ½ cup dry white wine
- 2 14.5- ounce cans diced tomatoes in juice, do not drain
- 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 tablespoon chili powder
- 2 teaspoons cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1 ½ cups vegetable broth
- ¼ cup fresh cilantro, chopped
- 1 lime, zest and juice
- Salt and pepper, to taste
- Garnishes - sliced scallions, diced red onion, cubed avocado, fresh cilantro or parsley, squeeze of fresh lime
- Heat olive oil in large Dutch oven or stock pot.
- Add onion and poblano pepper. Season with salt and pepper, and sauté over medium heat stirring occasionally until soft and translucent, 6-8 minutes.
- Add garlic and cook 1-2 minutes more, stirring frequently. Pour in wine to deglaze the bottom of the pot. Cook until reduced by half, about 3 minutes.
- Stir in the undrained tomatoes, pumpkin, chickpeas, black beans, corn, spices, bay leaf, and broth. Simmer 15-20 minutes until heated through.
- Season to taste with salt and pepper. (Can be made 1 day ahead. Let cool, cover and refrigerate. Rewarm over medium-low heat.)
*Recipe adapted from Allyson Kramer’s Great Gluten-Free Vegan Eats