After all that candy, and maybe that start-of-cold-weather-hibernating, here’s a great recipe that will make you feel warm without the weight! This Cozy Up Pumpkin Chili is a quick and easy home from work and dinner on the table quick recipe! It’s like a big hug of goodness on a cold night. I’ve teamed up with my friend Grayce and Staub Canada to celebrate all things pumpkin!

This Meatless Monday recipe is super quick for those days when you come home and need dinner on the table, fast! Best of all is you have people who have dietary restrictions in your house or coming over, is appropriate for vegetarians, vegans, celiacs and those following a gluten-free diet. Trying to feed kids? Sneak some extra vegetable goodness into their dinner without them knowing.

Health benefits to pumpkin? As you know the nights are getting shorter and it’s getting darker early. Sigh! Do you know that 1 cup of pumpkin contains 200% of your daily Vitamin A requirements? Our friend Vitamin A is good for your vision, heart, lungs, kidneys, and immune system (winter is coming people!) Pumpkin is rich in fiber and contains vitamin C, potassium, riboflavin, copper, and manganese, along with vitamin E, B vitamins, folate, iron, and phosphorus. Do your body some good on these starting-to-get-cold nights!

Looking for other pumpkin recipes? Check out our “Easy Trick or Treater Pumpkin Soup” or the “Pumpkin Spice Oatmeal Muffins”.

What you need:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp paprika
• 2 tsp oregano
• 1 tsp red pepper flakes
• 1 tbsp ground cumin
• 1 can diced tomatoes
• 1 chipotle chili, chopped (add 2 if you want it spicier – or 1 small jalapeño if you want it less spicy)
• 3/4 (796 ml) can (roughly 2 1/2 cups) puréed pumpkin (note: not pumpkin pie filling)
• 2 cup vegetable broth 
• 1 can (540 ml/19 oz) black beans
• 1 can (540 ml/19 oz) kidney beans
• 1/2 lime, juiced
• salt and pepper to taste
• toppings: grated cheese (omit for vegan), green onion, sour cream (omit for vegan); pickled jalapeño; chopped cilantro

What you do:

• In a Staub 3.8L Cocotte, over medium heat, add the olive oil. Add the onion and garlic and sauté, stirring until they just start to turn brown, roughly five minutes.

• Add spices (chili powder, paprika, oregano, red pepper flakes, cumin) and cook for 15 seconds to toast your spices.

• Add the tomatoes, chipotle pepper (or jalapeño), canned pumpkin puree, broth, kidney beans and black beans.

• Cook on medium high until it starts to bubble
• Reduce the heat to medium-low
• Simmer about 15 – 20 minutes.

• Turn off the heat and stir in the lime juice, adjust salt and pepper

• Serve

• Top with grated cheese (omit for vegan), green onion, sour cream (omit for vegan); pickled jalapeño; cilantro

• Enjoy!

• Cozy Up Pumpkin Chili

• (How cute are these Staub mini cocotte serving pumpkins?)
• Vegetarian

• Vegan (without cheese or sour cream)

• Healthy

• Delicious

• Fall or winter warm-up!

~~~~~STAUB winner!!! Two weeks ago, we posted a giveaway for a STAUB 3.7L Pumpkin Cocotte we used in our Easy Trick or Treater Pumpkin Soup .  We had an amazing response – thank you to everyone who supported our blogs and Instagram accounts! Grayce, being an account drew the winner (using a =RAND Formula). We would like to congratulate our winner, Nathan @torontofoodbwoy! Please DM us for details!

Yield: 8 servings

Cozy Up Pumpkin Chili

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

A quick and simple vegetarian and vegan pumpkin bean chili.

Print

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp paprika
• 2 tsp oregano
• 1 tsp red pepper flakes
• 1 tbsp ground cumin
• 1 can diced tomatoes
• 1 chipotle chili, chopped (add 2 if you want it spicier - or 1 small jalapeño if you want it less spicy)
• 3/4 (796 ml) can (roughly 2 1/2 cups) puréed pumpkin (note: not pumpkin pie filling)
• 2 cup vegetable broth 
• 1 can (540 ml/19 oz) black beans
• 1 can (540 ml/19 oz) kidney beans
• 1/2 lime, juiced
• salt and pepper to taste
• toppings: grated cheese (omit for vegan), green onion, sour cream (omit for vegan); pickled jalapeño; chopped cilantro

Instructions

1. In a Staub 3.8L Cocotte, over medium heat, add the olive oil. Add the onion and garlic and sauté, stirring until they just start to turn brown, roughly five minutes.
2. Add spices (chili powder, paprika, oregano, red pepper flakes, cumin) and cook for 15 seconds to toast your spices.
3. Add the tomatoes, chipotle pepper (or jalapeño), canned pumpkin puree, broth, kidney beans and black beans.
4. Cook on medium high until it starts to bubble
5. Reduce the heat to medium-low
6. Simmer about 15 - 20 minutes.
7. Turn off the heat and stir in the lime juice, adjust salt and pepper
8. Serve
9. Top with grated cheese (omit for vegan), green onion, sour cream (omit for vegan); pickled jalapeño; cilantro
10. Enjoy!

Notes

This Cozy Up Pumpkin Chili will thicken as it sits.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ceramic Pumpkin Cocotte – 0.75 qt. / 0.75 L | ZWILLING J.A. HENCKELS Canada Ltd.
• 
  Pumpkin Cocotte 3.5 qt. / 3.3 L | ZWILLING J.A. HENCKELS Canada Ltd.
• 
  Tradition Utility / Slicing Knife 8″ / 160 mm | ZWILLING J.A. HENCKELS Canada Ltd.

Nutrition Information:

Yield:

8

Serving Size:

1 1/2 cups
Amount Per Serving: Calories: 175Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 371mgCarbohydrates: 33gFiber: 12gSugar: 4gProtein: 10g