A cozy Kabocha Two Bean Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Dinner in 30 minutes and freezer friendly! Vegan + Gluten Free

Kabocha Two Bean Chili

A cozy Kabocha Two Bean Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Freezer friendly. Use pre-pureed kabocha or pumpkin for a speedy 30 minute dinner. Vegan + Gluten Free
Course Dinner, Lunch
Cuisine American
Keyword Gluten Free Chili, Vegan Chili, Vegan Pumpkin Chili
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 501kcal
Author Traci York | Vanilla And Bean


  • 1 Tbs Coconut Oil, unrefined, virgin
  • 1 1/2 C (200g) Yellow Onion, large dice
  • 1 C (125g) Poblano Chili Pepper, large dice*
  • 1 tsp Cumin, ground
  • 1 1/2 Tbs Chili Powder
  • 2 tsp Smoky Paprika
  • 1 tsp Sea Salt
  • 1 Chipotle Chili, minced
  • 1 Tbs Adobo Sauce, from can of chipotle chilis, look for gluten free if needed
  • 2 C (465g) Vegetable Broth
  • 14 1/2 oz (411g) Fire Roasted Tomatoes, + juice
  • 15 1/2 oz (440g) Cooked Black Beans, drained and rinsed
  • 15 oz (425g) Cooked Pinto or Kidney Beans, drained and rinsed
  • 1 C (270g) Kabocha Puree, or pumpkin puree (not pumpkin pie)
  • 3 Cloves of Garlic, minced
  • 2 tsp Black Pepper, ground
  • 1 tsp Oregano, dried

Serve With:

  • Chili - Lime Pepita Cream
  • Fist Full of Fresh Cilantro
  • Avocado slices
  • Jalapeños


  • In a large dutch oven or soup pot add the coconut oil and heat on medium heat until it shimmers. Add the onion and poblano pepper. Turn the heat to medium-low and saute for 8-10 minutes or until slightly softened. Some charing is good!
  • Add the cumin, chili powder, paprika, salt, chipotle chili and adobo sauce (for a milder chili, reduce the chipotle chili and adobo sauce to taste). Stir for 1 minute or until the spices release their fragrance. Pour in the vegetable broth, stir to deglaze, then add the tomatoes, beans, kabocha, garlic, black pepper and oregano. Bring to a simmer, turn to low and cook for 10 minutes until warmed through. 
  • Serve with fresh herbs, avocado and jalapeños. Store in a covered container in the refrigerator for up to three days, or up to three weeks in the freezer. 


*If poblano is out of season or unavailable, use a green bell pepper in its place. 


Calories: 501kcal | Carbohydrates: 93g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Sodium: 2049mg | Potassium: 1906mg | Fiber: 27g | Sugar: 13g | Vitamin A: 5257IU | Vitamin C: 66mg | Calcium: 223mg | Iron: 8mg