Vegan Pumpkin Chili (High Protein)
This Vegan Pumpkin Chili is a classic chili, with a fall twist, for for an easy, satisfying, high-protein meal.
Equipment
Ingredients
- 1 Large Yellow Onion large diced
- 1 Large Poblano Pepper large diced
- 6 Cloves Garlic minced
- 2 Teaspoons Ground Cumin
- ½ Teaspoon Chili Powder
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 2 Tablespoons Tomato Paste
- 2 Cups Cubed Pie Pumpkin can sub butternut squash, acorn squash, or sweet potato
- 1 28 Ounce Can Crushed Tomatoes
- ½ Cup Pumpkin Puree
- 4 Cups Vegetable Broth
- 1 Recipe Seitan Ground Beef Crumbles or vegan beef of choice*
- 1 15 Ounce Can Kidney Beans drained and rinsed
- To serve: non-dairy yogurt/sour cream, cilantro
Instructions
- Prepare the beef crumbles. Set aside.
- Add the onion, poblano, garlic, cumin, chili powder, salt, and pepper to a large pot over medium heat. Cook for 5-8 minutes, until the vegetables are soft.
- Add the tomato paste and stir to coat.
- Add the pumpkin cubes, tomatoes, pumpkin puree and broth. Bring to a boil and simmer for 15-20 minutes, until the pumpkin is soft.
- Add the beef crumbles and kidney beans. Cook for 3-5 minutes more to let the flavors blend.
- Serve with a garnish of fresh cilantro and a dollop of non-dairy yogurt.
Notes
*Protein Options: I used my vegan seitan beef crumbles recipe because it is packed with protein and has a great ground beef-like texture that mimics a classic chili. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option.
You can: 1) double the kidney beans - while kidney beans don't have tons of protein, doubling the amount will give you a bit more 2) use lentils - add a can of cooked lentils (drained & rinsed) in step 5 when you would add the beef 3) use a gluten-free vegan beef. I recommend Abbot's beef. This is a great gluten-free beef option with very clean ingredients. Prepare the beef as instructed on the box, then add it to the recipe during step 5 when the seitan beef would be added
alternatively, something like Beyond Steak or Plantspired Steak would work as a more chunky, but less healthy beef.
You can: 1) double the kidney beans - while kidney beans don't have tons of protein, doubling the amount will give you a bit more 2) use lentils - add a can of cooked lentils (drained & rinsed) in step 5 when you would add the beef 3) use a gluten-free vegan beef. I recommend Abbot's beef. This is a great gluten-free beef option with very clean ingredients. Prepare the beef as instructed on the box, then add it to the recipe during step 5 when the seitan beef would be added
alternatively, something like Beyond Steak or Plantspired Steak would work as a more chunky, but less healthy beef.
Nutrition
Calories: 251kcal | Carbohydrates: 33g | Protein: 30g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 776mg | Potassium: 789mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5399IU | Vitamin C: 33mg | Calcium: 133mg | Iron: 5mg