Vegan Pumpkin Chili

From the kitchen of Amanda Occhipinti



  • 1  large white onion
  • 2 carrots
  • 1 bell pepper
  • 1 teaspoon olive oil
  • 2 to 3 cloves garlic, minced
  • 1 jalapeño, minced (remove seeds for less heat) 
  • 2 teaspoons soy sauce or tamari
  • 2 1/2 tablespoons mild chili powder
  • 1 teaspoon ground cumin
  • 1 can (14.5 ounces) low-salt diced tomatoes*
  • 1 1/2 cups pureed pumpkin
  • 1 can pinto beans cooked
  • 1 can black beans cooked
  • 1 tablespoon lime juice


1) Chop up the onion, carrot, and bell pepper into pieces.

2) In a cast iron Dutch oven, heat the oil over medium heat. Place the onion, carrot, and bell pepper in the pan and sauté until they begin to brown, about 5 minutes.

3) Add the garlic, jalapeño, soy sauce, and spices and cook for another 30 seconds. Stir in the tomatoes, pumpkin, broth, and beans. Turn down the heat, cover, and let that simmer together until thickness is desired. The original recipe says simmer for 15 minutes but I simmered it for almost an hour. Regardless, stir occasionally. 

4) When it is done simmering, turn off the heat and add in the lime juice.

5) Serve right away with your favorite toppings. We did cilantro with a side of gluten free corn bread!