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Vegetarian pumpkin chili is an easy, gluten-free recipe that comes together in just 30 minutes and has both pumpkin puree and pumpkin beer!
It’s my birthday! And I made you some chili!
It’s got pumpkin in it. 🎃❤️
Because it’s October and I can’t stop with the pumpkin food.
But this time I brought it to you in savory form, to switch it up a bit. Gives me more ways to eat pumpkin. As if breakfast, snack and dessert weren’t enough, now it’s dinner too! Happy birthday to me 😊🎉
This may be the extent of my celebration…
It’s the middle of the week, I’ve got little ones, and birthdays are not quite the occasion they used to be. In fact, I’m taking my youngest to the dentist today. He fell at preschool a month ago, hitting his mouth on a push toy on the way down and his front teeth are now a little discolored as if they were injured and may be going south. Yikes. So we’ve got to check that out.
I know, you’re jealous of my birthday plans. 😂
But I can kick back tonight with this vegetarian pumpkin chili and feel warm and cozy and festive!
This is light but filling – the beans help bulk it up and it’s got so much flavor from the pumpkin (both in puree and beer form), chilies and seasonings.
We find it’s hearty enough on its own but you could certainly add some cornbread, biscuits or crusty bread – whatever you fancy.
I’ll hold off tonight and hope for some cake. Oooh, maybe my chocolate pumpkin cake. Pumpkin with my pumpkin please. (I promise I’ll stop with the pumpkin soon. But not today.)
And since my husband doesn’t bake, I’d better get to making that cake!
But first, vegetarian pumpkin chili. Mmm! Hope this warms you up on a cold night.
Pumpkin white bean chili
An easy vegetarian chili ready in just 30 minutes with both pumpkin puree and pumpkin beer!
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 15 oz. cans white Northern beans, rinsed and drained
- 1 15 oz. can pumpkin puree
- 2 4.5 oz cans chopped green chiles
- 1 12oz pumpkin ale (see notes)
- 1 cup low-sodium vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- kosher salt and black pepper, to taste
- For serving: sour cream/Greek yogurt, chopped fresh cilantro, hot sauce, oyster crackers
- Heat the olive oil in a large sauce pan over medium heat.
- Add onion and sauté for 4-5 minutes, until translucent. Add garlic and sauté for another 30 seconds.
- Add remaining ingredients, bring to simmer, then reduce heat (to medium low or to maintain a simmer) and let cook for 20-30 minutes.
- Serve hot with desired toppings. Enjoy!
You can also make this in the slow cooker. Add all of the ingredients and let it cook for 3-4 hours on low.
You can substitute a regular beer or another 1 1/2 cups of vegetable broth for the pumpkin beer if you’d prefer.
|Amount Per Serving||As Served|
|Calories 359kcal Calories from fat 24|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||5%|
|Dietary Fiber 16g||64%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|