Enjoy your pumpkin, folks!
Our Vegan Sweet Potato Pumpkin Chili is packed with flavor, texture, and warming spices. This quick meal, which is also gluten-free, combines simple, fresh ingredients with a few canned beans in just one pot. This not only warms vegans and vegetarians, no, meat eaters will enjoy it too. Promised!
This meatless chili is one of the best dinners to make in the fall or winter because the flavors are warming and incredibly delicious this time of year!
Many variations to combine
While testing this recipe I had a few more ideas because there are so many possibilities to play and experiment with in this curry. Instead of kidney beans, you can also use chickpeas or black beans.
Use cauliflower instead of sweet potatoes. Swap out the Hokkaido squash for a butternut squash. Fresh red peppers cut into large pieces also go well with the vegan sweet potato pumpkin chili.
Have you ever tried cocoa powder in chili? You should!
Is our Sweet Potato Pumpkin Chili hot?
As a rule, chili refers to a spicy dish made from vegetables or meat with chili peppers. Since I’m really not a fan of super spicy food, our Sweet Potato Pumpkin Chili is, as the recipe is written, slightly spicy. Nevertheless, I was able to add a small pinch of chilli powder to my meal. However, if you remove some spice, remember that some flavor will be lost. You can add a little more cumin, garlic, or onion powder in its place.
This would be the perfect chili for a chilly weekday when you need to get dinner on the table quickly. It’s perfect for feeding a lot of mouths or shining at a party with delicious food. Serve with rice, cauliflower rice, or grains of your choice.
If you like our Vegan Sweet Potato Pumpkin Chili, you might also be interested in these drink recipes:
- vegan turnip curry
- Spicy beetroot and carrot curry
- Chickpea noodle curry
- Sweet potato salad with hummus and rocket
- more vegetable recipes
ayurvedic and vegan sweet potato pumpkin chili
Equipment
Ingredients Â
ingredients
- 3 sweet potatoes
- 1 Hokkaido pumpkin
- 1 Onion
- Ginger* walnut size
- kidney beans* Tin approx. 220 g
- 1 canned tomatoes* chopped about 400 g
- 2 tbsp. tomato paste*
- 2 tbsp. coconut oil*
- 1 red chili pepper
- 2 tsp Cumin*
- 2 tbsp. smoked paprika spice*
- 2 tsp Cinammon*
- kosher salt*
- Pepper* from the mill
as an attachment:
- brown rice*
InstructionsÂ
- Peel the onion and cut into cubes. Ginger peel and finely chop. Also finely chop the chilli.
- Peel the sweet potatoes and cut into 1×1 cm cubes.
- Wash the pumpkin, cut in half, scrape out the seeds with a spoon and cut into cubes like the potatoes.
- Heat the coconut oil in a wide saucepan. Sauté the onions, chili and ginger briefly in it. Add the dry spices and toast until fragrant.
- Now add the tomato paste, pumpkin and sweet potato cubes to the pot, stir and let simmer for about 1 minute.
- Put the canned tomatoes in the pot and fill the pot with about 1.5 cans of water so that everything is just covered. Let everything simmer gently for about 30 minutes.
- Drain the kidney beans and add to the chili. Boil once. Season with salt and pepper.
- Place desired amount of rice in a close-meshed sieve and rinse under cold water. Cook in double the amount of water according to package directions.
- Serve with brown rice!
