Pumpkin Chickpea Chili – Vegan & Gluten Free

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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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Pumpkin Chickpea Chili | giveitsomethyme.com – This one-pot vegan and gluten-free chili is a cinch to make, loaded with flavor, protein and fiber, and ready in less than an hour! #chickpeachili #veganchili #chickpeachiliglutenfree #veganandglutenfreechili #vegancomfortfood #healthydinners #meatlessmeals #onepotrecipes #pumpkinrecipes #giveitsomethyme

How to Make Pumpkin Chickpea Chili

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.

Pumpkin Chili Ingredients

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.😉

cooked chili in pot

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

Pumpkin Chickpea Chili | giveitsomethyme.com – This one-pot vegan and gluten-free chili is a cinch to make, loaded with flavor, protein and fiber, and ready in less than an hour! #chickpeachili #veganchili #chickpeachiliglutenfree #veganandglutenfreechili #vegancomfortfood #healthydinners #meatlessmeals #onepotrecipes #pumpkinrecipes #giveitsomethyme

More Vegan & Gluten Free Soups & Stews!

Pumpkin Chickpea Chili | giveitsomethyme.com – This one-pot vegan and gluten-free chili is a cinch to make, loaded with flavor, protein and fiber, and ready in less than an hour! #chickpeachili #veganchili #chickpeachiliglutenfree #veganandglutenfreechili #vegancomfortfood #healthydinners #meatlessmeals #onepotrecipes #pumpkinrecipes #giveitsomethyme

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Pumpkin Chickpea Chili | giveitsomethyme.com – This one-pot vegan and gluten-free chili is a cinch to make, loaded with flavor, protein and fiber, and ready in less than an hour! #chickpeachili #veganchili #chickpeachiliglutenfree #veganandglutenfreechili #vegancomfortfood #healthydinners #meatlessmeals #onepotrecipes #pumpkinrecipes #giveitsomethyme
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5 from 2 votes

Pumpkin Chickpea Chili

This quick and easy, vegan and gluten-free Pumpkin Chickpea Chili is a one-pot wonder loaded with flavor, protein and fiber, and ready in less than an hour.
Course Main Course, Stew
Cuisine American, Gluten Free, Mexican, Vegan
Keyword chili, healthy dinner, meatless chili
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 – 8 servings
Author Kim Peterson

Equipment

  • Dutch oven

Ingredients

  • 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

Instructions

  • 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!

Notes

*This recipe is perfect for meal prepping! Make in advance, let cool, cover and refrigerate up to 5 days. Rewarm over medium heat or microwave. Chili can also be frozen up to 3 months.

*Recipe adapted from Allyson Kramer’s Great Gluten-Free Vegan Eats

DID YOU MAKE THIS RECIPE?

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5 Comments

  1. I’m not a huge fan of spicy things like chili. That’s why I’m digging the idea of adding some pumpkin puree for a smoother finish. And combined with other delicious stuff, this comforting yet not too heavy dish is something we all need in January, right? It looks insanely good!

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