A chunky vegetarian chili loaded up with beans, veggies, and pumpkin for some velvety smooth sauce. This soup makes a ton and tastes better the second day!
TEAR! This is my last recipe for #10DaysofTailgate. Don’t forget to enter the giveaway… there are lots of great prizes, including one from Bob’s Red Mill. You’re probably pretty familiar with Bob already, but you can check ’em out on Twitter, Facebook, Pinterest, and Instagram too. They sent me a bag of their 13 Bean Soup Mix and boy! was it good. Thanks, Bob! It had some of my favorite beans–black beans, lentils, pinto beans–along with some fun additions like black eyed peas and lima beans.
I have a few things to admit with this recipe, guys. First, I didn’t really make it vegetarian–I used chicken broth. Oops! But you can use vegetable broth if you want… I just wanted to call it a vegetarian chili. Second, it’s not nearly as pumpkiny as I would have liked. But that’s okay–the pumpkin adds a velvety smoothness to the saucy part of the chili… that may not actually be traditional chili because it has wild rice in it. Yum. But I wanted to call it a pumpkin chili so I did. Third, it’s addictive and may cause even non-bean lovers to swoon with delight because it’s chunky, tomato-y, pumpkin-y, and delicious!
Is that okay with you? Good! Go grab half the contents of your pantry, fridge, and spice cabinet and make this chili NOW. You’ll be so glad you did! It’s extra delicious with lots of melty cheese on top. Thanks, Camilla, for hosting #10DaysofTailgate! Hope y’all have enjoyed it as much as I have!
four years ago: Chunky Crock Pot Applesauce
Vegetarian Pumpkin Chili
- 2 cups 13 bean soup mix
- 1 – 15 ounce can pumpkin puree
- 2 cups vegetable or chicken broth
- 6 cups water
- 1 onion, minced
- 3 cloves garlic, minced
- 2 carrots, thinly sliced
- 2 – 14.5 ounce cans diced tomatoes in tomato juice, undrained
- 1 – 8 ounce can tomato sauce, no salt added
- 5 teaspoons chili powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon paprika
- pinch cinnamon
- freshly ground black pepper, to taste
- 1 cup wild rice, uncooked
- cheese, for topping
The night before you wish to cook, wash and sort beans to remove any small pebbles. Soak in a large bowl full of cold water. When ready to cook, drain and rinse beans.
Add all ingredients except rice and cheese to pot. Bring to a boil and reduce to a simmer, then cook uncovered for 90 minutes. After that time, add wild rice to the pot and let simmer until beans and rice are soft.
Serve with cheese on top!
Here’s what the rest of the crew brought to the table…
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla
Chile con Queso by Sew You Think You Can Cook
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm
Disclosure: I received a complementary bag of 13 Bean Soup Mix from Bob’s Red Mill as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.