Recipe: Brian's Golden Autumn Pumpkin Chili (Oil-Free, Plant-Based, Vegan)

black beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive while still providing protein.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Sweet potatoes are generally cheaper and offer a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using bouillon cubes with water can significantly cut costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Heat a large pot or Dutch oven to medium high.

Add diced onion and butternut squash to the pot; dry sauté until onions start to take on color and butternut squash softens, adding a splash of water to deglaze if it sticks.

Add minced garlic and cook for about 1 minute until fragrant.

Stir in 1 tablespoon of white miso (or substitute with soy sauce/tamari) and mix well.

Add the spices: 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon chipotle powder, 1/2 teaspoon turmeric, and 1/2 tablespoon chili powder; stir and cook for about 1 minute until fragrant, adding water if necessary to prevent sticking.

Add 2 cans of pumpkin puree and 3 cups of vegetable stock; stir to combine.

Add 1 can of kidney beans, 1 can of garbanzo beans, 1 can of white cannellini beans, and 1 can of black beans; stir to combine.

Bring the mixture to a simmer, cover, and reduce heat to low; simmer until butternut squash is cooked to your liking, ensuring it has some bite but is not mushy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary