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My Darling Vegan
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.

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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 avocado 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
  • 1/2 tsp oregano
  • pinch of cayenne
  • 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
Calories Per Serving: 138
% Daily Value
Carbohydrates 8g 3%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 4g 25%
Sodium 552mg 24%
Potassium 272mg 8%
Fiber 1g 4%
Sugar 2g 2%
Vitamin A 875IU 18%
Vitamin C 66.2mg 80%
Calcium 53mg 5%
Iron 1.5mg 8%