Vegan Pumpkin Chili with Smoky Tempeh

This vegan Pumpkin Chili is made meaty with smokey tempeh and flavored to perfection with squash puree for a seasonal twist on an American classic.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Soup
Cuisine: American
Keyword: Vegan Pumpkin Chili
Servings: 6 people
Calories: 138 kcal
Author: Sarah McMinn
Ingredients
Chili
  • 2 tablespoons coconut oil
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, minced
  • 8 ounces of tempeh, crumbled
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 14.5-ounce can diced tomatoes, with liquid
  • 1 15-ounce can pumpkin purée
  • 1 cup veggie broth
  • 1 can kidney beans
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt, to taste
Toppings (optional)
  • green onion, diced
  • jalapeno, sliced
  • avocado, cubed
  • cilantro, chopped
Instructions
  1. In a large pot melt coconut oil over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  2. Add peppers, jalapeno, and tempeh and cook until tempeh is browned, 5-7 more minutes.
  3. Stir in the remaining ingredients. Reduce heat to a low simmer and cover. Cook chili for 20 more minutes, stirring occasionally.
  4. Removed from heat and serve. Top with green onions, jalapeno, and avocado, if you'd like.
Nutrition Facts
Vegan Pumpkin Chili with Smoky Tempeh
Amount Per Serving
Calories 138 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Sodium 552mg24%
Potassium 272mg8%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 875IU18%
Vitamin C 66.2mg80%
Calcium 53mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.