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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
Author Traci York | Vanilla And Bean

Ingredients

Serve With:

Instructions

  1. 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!

  2. 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. 

  3. 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. 

Recipe Notes

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