Mmmmm, there’s nothing quite like a delicious vegan meal that is good for you and tastes amazing, too. Especially being that my household is mostly vegetarian – actually, that’s a lie. I’m the only vegetarian in my household, but I’m also the only one who cooks, so….checkmate, meat-eaters. Anyway, I spend a lot of time cooking multiple meals, you know – one for the meat-eating male, one for the fussy it-better-be-chicken-nuggets-or-nothing toddler, and one for myself, and I tend to err on the side of FODMAP-friendly food. So when I happen to make something that – miraculously – everyone is happy to eat, it’s basically like I’ve hit the mealtime jackpot. And hit the mealtime jackpot I did, my friends...with this kick-ass pumpkin vegan chili.
Now, for those of you that think things like tofu are almost as evil as spandex pants, do not be thrown off by the ‘vegan’ part of this recipe. There is no tofu in this chili, nor is there any freaky ingredients that you need to visit an underground chakra-aligned health-food cave for, and there is enough flavor packed in here for you to not miss the meat. I promise. The pumpkin adds a beautiful earthiness, the black beans add an insane amount of nutrients, and the tomato base with whatever herbs you want to throw in means that certain picky toddlers are happy because their extremely unhealthy obsession with tomato sauce flavour is accounted for, even though – mum-hack – there is no T-Sauce in this recipe whatsoever. The great thing about this recipe is that it’s incredibly easy to throw in a pot and then you can just sit back and let it do it’s thing while you get on with your day. You could also add in whatever ingredients take your fancy – if you up-level this recipe, let me know! I’d love to hear about it.
I created this recipe for a wicked company in Melbourne called YourGrocer. These guys do all the hard work for you in terms of grocery shopping, which is unbelievably helpful when you’re a busy mama who doesn’t have time to shop. Also helpful when you’re an agoraphobic and can’t get out and about to certain grocery store! YourGrocer supports local businesses so that you can get your hot little hands on fresh, quality produce that isn’t available at certain larger chain stores. And, if you order before 12pm they will deliver on the same day. Which means you can have this pumpkin chili in your mouth TONIGHT. Now that’s speedy service, you guys. I have used grocery delivery services before, especially when I was severely housebound, and the big stores always forgot shit and then replaced it with completely random things that I’d never buy, and the smaller companies often locked me in to a constant delivery service which I’d forget to cancel until it was already at my front door, or they’d throw some pretty sad looking produce in the box that would end up withering away in my fridge forever. YourGrocer are all about the quality produce, so you don’t have to worry about getting a bag of apples that has possibly been in cold-storage for the last three years.
I have a sweet sweet discount code for you all, so that you can get $25 off your first shop ($40 min spend) and you will also get free delivery for the first month.
CLICK TO ORDER – click on that link to sign up for your first order, and use the code below to get $25 off! Hooray!
Now, onto the recipe!
- 1 brown onion, chopped finely
- 2 carrots, grated
- 1/2 pumpkin* cut into 2cm cubes
- 1 400g can black beans, drained and rinsed
- 1 400g can four bean mix, drained and rinsed
- 1 400g can crushed tomatoes
- 2 cups vegetable stock
- 1/4 cup fresh herbs** (+ extra for garnish)
- Maldon sea salt flakes
- Fresh ground black pepper
- Chili Flakes***
- In a large heavy pot, heat 1tbsp olive oil
- Saute onion, then add grated carrot and cook for 2 min
- Add all beans, pumpkin, crushed tomato and stock
- Season with salt flakes and pepper, and add in herbs of your choice.
- Cover pot and simmer for 1hr, or alternatively - throw all ingredients into a slow cooker and leave on all day
- After 1hr, remove lid and taste. Add any extra seasonings and then leave to simmer uncovered for 1/2hr
- To serve, top with more fresh herbs spoon onto rice/quinoa/flatbread - the options here are endless. I like to add some steamed kale, avocado, nutritional yeast and a squeeze of lemon, but you could go crazy with add ins! Corn chips, salsa, guacamole - do your thing!
- *I used Kent pumpkin, but you could easily use butternut, grey, or whatever your choice may be.
- **The herbs I chose were coriander, mint, and flat-leaf parsley.
- ***I chose not to add chili flakes to mine, as my toddler was eating it AND I can't personally handle spicy food. But if you are a spice-freak then go ahead, chili-flake away, my friend!