Loaded with pumpkin spice & everything nice (literally), and topped with velvety vegan sour cream, red onions, seasoned pumpkin seeds, and fresh herbs … my Vegan Chorizo & Pumpkin Chili will blow that basic Chili right outta the water.

Easy, Comforting Soup You Didn’t Even Know You Needed Until Now.

Ok, I know what you’re thinking. Chorizo? Pumpkin? Chili?! I thought the same thing, too until I tried it and let me tell you … this might be the best chili I’ve ever had. And that’s saying a lot, because as you all know, I am a soup connoisseur. From Vegan Albondigas to Chick’n & Dumpling Soup, you know I love my fair share of soups! Initially, I didn’t think Chorizo and Pumpkin would pair well with chili, but something about these combination of flavors (along with a few other ingredients) just hits different, if ya know what I mean?! All I’m sayin’ is, don’t knock it til you try it.

Anyway, Grab a drink and let’s get to cookin’ the best vegan pumpkin chili!

Chili + pumpkin + chorizo = the perfect fall chili

Think of this pumpkin chili as everything you love about chili and fall. It’s got all of the original ingredients we love in our chili like:

• Chili powder
• Tomatoes
• Garlic
• Onion
• Sour Cream

But then it’s elevated, and taken to a completely different level with:

• Pumpkin Puree
• Pumpkin Spice
• Cayenne Pepper
• Bell Peppers
• Chipotles
• Black Beans
• Corn
• Pumpkin Seeds
• Cilantro

the best part about this pumpkin chili (other than the fact that it tastes so damn good), is that it’s easy to prepare and cooks up in just 30 minutes!!!

As if this pumpkin chili isn’t already perfection in a bowl, it’s easy to prepare and is done cooking in just about 30 minutes. Once you’ve cooked your vegan chorizo and sautéed the veggies, all you have to do is add the pumpkin puree, chipotles, seasonings, tomatoes, and stock to simmer for about 15 minutes. Once that’s done simmering, you add in your corn and black beans for the last 10 minutes of cooking, and voilà! You’ve got pumpkin chili that’s unlike anything you ever had before. Serve it up with some of your favorite vegan sour cream, red onions, toasted pumpkin seeds, and cilantro, and you’re all of a sudden taking a one way trip to flavor town, my friends.

You can freeze pumpkin chili, too!

It’s true. For those days that you can’t be bothered with making dinner, you can make this pumpkin chili and store it in the freezer to save for a rainy day. To freeze the pumpkin chili, follow the recipe as written, but stop before adding the corn and black beans. Freeze it in an air-tight, freezer friendly container. Then when you’re ready, defrost the soup and bring it to a simmer on medium low heat. Once it starts simmering, add your corn and black beans, and cook for about 10 minutes.

although i highly, highly recommend using soy chorizo for this recipe, feel free to sub

As mentioned above, there’s something about the flavors of soy chorizo and pumpkin that just work – especially with all of the other ingredients! BUT, if you prefer to omit the soy chorizo, you can use any vegan beef crumbles or vegan sausage you like. You can even omit vegan meats altogether and go for a 3-bean Chili situation. The beans I would use in addition to the black beans are pinto and kidney.

I know you’re gonna love this soup, so Here are a few more of my favorite soup recipes to get you through these colder months (PS – they’re just as tasty AND easy to prepare)

• Thai Noodle Soup with Sesame Crusted Tofu (Gluten Free)
• The BEST Vegan Tortilla Soup
• Vegan Wonton Soup
• Vegan Pozole Verde 

…and if you’re looking for more pumpkin recipes, you need to try

• Vegan Pumpkin Alfredo Pasta with Rosemary & Cinnamon Roasted Pecans

I hope you love this Pumpkin Chili as much as i do!

If you give this recipe a try, make sure to snap a photo of your pumpkin chili and tag me on Instagram at @eat_figs_not_pigs and #eatfigsnotpigs. Til next time, friends!!!

5.0 from 8 reviews

Vegan Chorizo & Pumpkin Chili

 

Save Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Hearty Pumpkin Chili that's smoky, flavorful, and just a touch of spice! This Chili cooks up in just about 30 minutes, and is sure be a new favorite recipe!

Author: Ashley

Recipe type: Soup/Stew

Cuisine: Gluten Free, Vegan

Serves: 6-8 servings

Ingredients

Pumpkin Chili

• 2 TBS avocado oil
• 2 LBS soy chorizo *
• 2 cups white onion, chopped
• 2 cups red bell pepper, chopped
• 1 cup celery, chopped
• ¼ cup chipotles in adobo sauce, roughly chopped
• 4 cloves garlic, minced
• 1 - 15 oz can pure pumpkin puree
• ¼ cup chili powder
• 2 tsp ground cumin
• 1 tsp pumpkin pie spice
• ½ tsp cayenne pepper
• 4 cups vegan chicken broth *
• 1 - 28 oz can diced tomatoes with juice
• 1½ cups tomato sauce
• 1 - 28 or 30 oz can of black beans, drained but not rinsed
• 2 cups frozen organic corn *

Garnishes

• Vegan sour cream
• Cilantro, chopped
• Red onion, finely chopped
• Seasoned pumpkin seeds

Instructions

1. In a pot on medium heat, add avocado oil. Once the oil is hot, add soy chorizo, onion, bell peppers, and celery, breaking up the chorizo into bite size pieces with the back of a wooden spoon. Sautee until the onions are slightly translucent, about 8-10 minutes.
2. Add chipotles, garlic, pumpkin puree, chili powder, cumin, pumpkin pie spice, and cayenne pepper. Mix to combine, making sure all the soy chorizo, onions, and peppers are coated in the seasonings.
3. Add broth, diced tomatoes with the juice, and tomato sauce, stirring to combine. Increase heat to high. Once the chili reaches a boil, reduce heat to low and simmer for about 10 minutes, stirring occasionally.
4. Add drained black beans and corn. Simmer another 10 minutes. Taste and adjust seasonings, adding salt and pepper if you wish.
5. Serve pumpkin chili hot and garnish with vegan sour cream, cilantro, red onion, and pumpkin seeds.
6. Enjoy!

Notes

INGREDIENTS

* The brand that I used for this specific recipe is Morninstar Farms Frozen Chorizo Crumbles, but feel free to use any soy chorizo you love or are able to access. Some of my other favorite brands are Trader Joe's Soy Chorizo, El Burrito SoyRizo, and Cacique. You can typically find them in the same aisle with the regular pork or beef chorizo.

* The vegan chicken broth I use is the most are by the brands Better Than Bouillon or Edward & Sons. They are bouillon paste or bouillon cubes. Mix with water according to package directions to make 4 cups broth. If you are unable to find these brands, use whatever brand you like, or sub out for vegetable bouillon or stock.

* You can also used fresh or canned corn for this recipe

3.5.3251