Chili is so often viewed as this long, drawn-out process that involves a lengthy cooking time and a full Sunday afternoon to prepare. Thanks to this quick and easy recipe, you can whip up a belly-warming batch of autumnal-spiced chili in a matter of minutes any day of the week. Pumpkin chili is full of protein, fiber, and other nutrients to keep the entire family full and healthy throughout the fall and winter months. Keep it simple and enjoy as-is, or go to town on toppings such as dairy-free sour cream, sliced avocado, crumbled dairy-free cornbread, cilantro, diced onion, chives, plant-based sausages, pumpkin seeds, crushed tortilla strips, roasted chickpeas … your imagination is the limit! Pro tip: pumpkin chili freezes well, so don’t let those leftovers go to waste!
15-ounce can black beans, drained and rinsed
1. Drain and thoroughly rinse both the kidney and black beans. Place them in a bowl and completely cover the beans with water. This soaking process will help with “bean digestibility.” Set this bowl aside.
2. In a 3 or 5-quart pot, add the pumpkin, diced tomatoes, water, maple syrup, and all of the spices. Stir well.
3. Drain and rinse the beans one more time and add them to the pot.
4. Place your pot on the stove and turn the heat to medium-high. Bring the chili to a rapid boil. Once it reaches that point, it’s ready to be served.
5. Portion into bowls and serve with your favorite toppings.