Spicy Pumpkin Black Bean Chili

Serving Size: 6

Chili is so adaptable- we prefer black bean or pinto beans, but kidney beans are also a great option. Heat and spices are also up to the cook in charge.


  • small Long Island Cheese pumpkin or Sugar Pumpkin - peeled, seeded + cubed
  • olive or coconut oil
  • 2 cup vegan veggie crumbles or tempeh crumbled
  • 2 tsp maple syrup
  • 2 tsp cumin
  • 0.5 tsp salt + 1 tsp seasoning salt
  • 1 Can vegetable broth or light beer
  • 5 cup chopped tomatoes
  • 2 medium green peppers, chopped
  • 0.5 cup red onion , chopped
  • 1 hot peppers, diced + seeds removed for a less heat
  • Green onions, vegan sour cream, vegan shredded cheese + tortillas for garnish and serving


  1. Over medium heat coat the bottom of a medium soup pot or dutch oven with oil of choice.
  2. Add hot peppers, onions + green peppers and saute for 3-5 minutes Add pumpkin, tomatoes, black beans + broth / beer to pan.
  3. Season with salt + cumin then add maple syrup and veggie crumbles/tempeh to pan.
  4. Bring to a boil, reduce heat to low and simmer for 30-45 minutes stirring occasionally to prevent chili from sticking to the bottom of the pan.
  5. Remove from heat and allow to cool about 5-10 minutes prior to serving.
  6. Ladle into bowls and garnish with your favorite toppings!
  7. Serve with cornbread or tortilla chips.

For the full post, visit Sunday Morning Banana Pancakes.