Easy Pumpkin Chili
Easy slow cooker pumpkin chili that is perfect for a chili fall or winter’s day! This chili packs in a lot of flavor with a subtly sweet hint of pumpkin pie spice and is full of vibrant nutrients to keep you healthy all winter long!
Growing up, one the most requested meals my mom had to make was chili. It was honestly my all time favorite comfort food, and still is today! It just reminds me of those fall afternoons that my sibling and I would spend making huge leaf piles and then dashing inside for a hearty bowl of chili.
This bowl brought me RIGHT back. Plus, it was so easy, yet tastes like you put in a lot of effort because the flavors are just incredible!
I know you’re probably thinking…pumpkin? In chili? Well, let me tell you, this was a game changer. It tastes subtly sweet, thanks to the cinnamon and other pumpkin spices, but don’t worry! It’s not weird at all! Just rather warming and delicious, aka what I will be making all fall and winter’s long in this suddenly CHILLY weather we’re having in NYC!
What I love most about this recipe is that it’s easy, no stress. I left it in the slow cooker for about 4 hours, and when I checked it, the chili was perfection! And yet, somehow, it tasted like I had spent all day slaving over it! The key here is the spices.
I love Simply Organics’ fall spices. Currently, I’ve been enjoying all of lines of fall spices, but fresh herbs are, of course, the best way to go!
The perfect football soup or Sunday dinner, topped with a dollop of dairy-free yogurt or sour cream. Don’t forget the cornbread either, that’s so key!
Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!
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Three Bean Pumpkin Chili with Ground Tofu
- Prep Time: 20
- Cook Time: 30
- Total Time: 320
- Yield: 10 1x
- Category: Dinner, Lunch, Soup
- Method: Stove
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This ridiculously flavorful pumpkin chili is loaded with beans and ground tofu spiced
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 16 ounces firm tofu
- 1 tbsp soy sauce
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1/2 tsp sea salt
- 2 small bell peppers, chopped
- 10 ounces kidney beans
- 10 ounces black beans
- 10 ounces borlotti beans
- 16 ounces crushed tomatoes
- 2 cups vegetable broth
- 3 tbsp tomato paste
- 15 ounces pumpkin puree
- 1 tbsp pumpkin pie spice
- 1 tbsp chili powder
Instructions
- Prep: Mince and chop the garlic and onion, along with the peppers. Rinse and drain the beans and set aside.
- Sautè: In a large pot, heat the olive oil on medium high heat. Add in the onion, and sauté until translucent, about 3-5 minutes. Then add in the garlic and sauté until golden brown. Finally, add in the tofu but tearing off tiny chunks and crumbling it between clean fingers. You want the crumbles to resemble ground beef. Pour in the soy sauce, cumin, smoked paprika, and sea salt as well over the crumbles, and sautè everything in the pan for 3-5 minutes on medium heat, until the tofu is evenly coated.
- Cook: Add in the bell peppers and all 3 types of beans, and stir. Then pour in the crushed tomatoes, vegetable broth, tomato paste, pumpkin puree, pumpkin pie spice, and chili power. Stir to evenly combine then turn the heat onto high and bring to a boil. Once boiling, reduce to a simmer and cover. Let cook for 30 minutes.
- Serve and enjoy! After 30 minutes of cooking, you can serve with vegan sour cream, vegan cheese, and fresh herbs for garnish. The longer you cook, the more flavorful and thicker the chili will be.
Notes
Storage: Store any leftovers in an airtight container and in the fridge for up to a week. Alternatively, you can freeze the soup for up to 3 months.
