Thank god for soup season! I majorly prefer summer to winter, but there is nothing cozier than a bowl of soup and a glass of wine. Preferably by a crackling fireplace (or even the Netflix Fireplace channel, which is what I used for years in an apartment). I’ve even been bringing various soups for lunch instead of my typical salad, which is a welcome change in my freezing office building.
Since we’ve gone semi-vegan, I’ve been missing ground turkey, which was one of our staples, especially when it comes to soups and stews. (We love this, this, this, and this.) I never thought I even liked meat that much, but I had chicken-based soups twice in the last week, and I was literally drooling over them (thanks Mags and B!).
This chili is my favorite, forever and ever. It’s so perfect, and it’s the number one thing I bring to a friend in need when it’s chilly outside. But it needs the meat. Since I’ve eaten it so many times with turkey or beef, it tastes bland and weird if I just amp up the beans.
I hit the kitchen hard to find a good vegetarian chili substitute. There were a few fails (that we ate anyway), but this recipe here is for keeps! Even if we go back to eating meat one day, I think we’ll be making this recipe.
I’m entering this double-bean pumpkin chili in a chili cook-off at work tomorrow. I doubt it can hold a candle to the traditional meat chilis in the lineup, but I know it will make the vegetarians on my team happy. It’s flavorful and rich and a little spicy, but I highly recommend a dash or ten of Cholula before you dig in.
Canned pumpkin is the best trick to add richness to an all-veggie chili. It adds vitamins and fiber and a delicious creaminess. Cornbread would be great, but we honestly eat it most of the time with tortilla chip spoons.
The chili keeps for a week in the fridge and freezes well for a busy night.
The best dessert pairing? This chocolate-chip laden pumpkin banana bread, which can totally bake while the chili simmers.
TWO- BEAN PUMPKIN CHILI
1 tbsp chili powder
2 tsp sugar (I use coconut sugar, but brown sugar would work well, too)
1 tsp cinnamon (this small amount tastes warm and cozy, not like Pumpkin Spice, promise)
1 tsp ground ginger
1 tsp paprika
2 tsp cumin
1 tsp red pepper flakes
Salt and pepper to taste
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 bell peppers, any color
8 oz. mushrooms, chopped
2 10-oz. cans of Rotel
1 15-oz. fire-roasted diced tomatoes
2 15-oz. cans kidney beans
2 15-oz. cans black beans
1 ½ c pumpkin puree
- Heat olive oil over medium heat and saute onions until translucent.
- Add mushrooms and bell peppers, and saute until brown. Add salt and pepper to taste once the mushroom release their liquid.
- Add all seasonings and garlic, and saute for one minute, until really fragrant.
- Add all other ingredients, and stir to combine.
- Bring to a boil, and then simmer for at least one hour, preferably two.
- Serve with shredded cheese, tortilla chips, and lots of hot sauce.
Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.