Pumpkin Vegan Black Bean Chili from Chef Talia Pollack

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Playing Pumpkin-Based Fall Recipes Your Whole Family Will Love

Pumpkin Vegan Black Bean Chili

Ingredients

  • 2 tbsp coconut oil, divided into separate tablespoons
  • 1 sweet white onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp salt, plus a few additional pinches
  • 1 package tempeh
  • ½ tsp + 1 tsp chili powder
  • 1 bell pepper (any color), diced
  • 1 zucchini, chopped
  • 1, 15-oz can pumpkin puree
  • 1, 28-oz can diced tomatoes, with juice
  • ½ tsp pumpkin pie spice
  • ½ tsp dried sage
  • 2, 15-oz cans black beans, drained and rinsed
  • 1 cup frozen corn

Instructions

  1. In a large stock pot, add 1 tbsp coconut oil and melt it over medium heat.
  2. Once the oil is heated a little, add the onion, the 4 minced cloves of garlic and 1 pinch of salt.
  3. Sauté all that together on medium heat until the onions become translucent and really soft.
  4. Meanwhile, while the onion mixture is cooking, melt 1 tbsp coconut oil in a sauté pan over medium heat.
  5. Break up the package of tempeh with your fingers and add that to the sauté pan. Mix in ½ tsp chili powder and a pinch of salt and sauté on medium heat until a little browned.
  6. While the tempeh cooks, go back to your stock pot with the onions and add in the chopped bell pepper. Sauté that for a minute or 2. Then add the chopped zucchini and sauté that for another minute.
  7. Now add in the can of pumpkin, the can of diced tomatoes with their juice, 1 tsp chili powder, ½ tsp sage, ½ tsp pumpkin pie spice and 1 tsp salt.
  8. Stir all that together.
  9. Now the tempeh should be perfectly cooked. Add that to the large pot and mix everything together again.
  10. Add the drained black beans and the cup of frozen corn and mix everything together really well.
  11. Cover the pot and turn the heat up to high until the chili starts to boil (rapidly bubbles).
  12. Once boiling, turn the heat down so the chili simmers (lightly bubbles). Simmer for 30 minutes.
  13. Serve and eat!
  14. (Best served over cooked quinoa or brown rice. Also awesome to add chunks of avocado and a handful of crushed baked tortilla chips!

Recipe courtesy of Talia Pollock