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
Keyword Gluten Free Chili, Vegan Chili, Vegan Pumpkin Chili
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Traci York | Vanilla And Bean
1TbsCoconut Oil,unrefined, virgin
1 1/2C (200g)Yellow Onion,large dice
1C (125g)Poblano Chili Pepper,large dice*
1 1/2TbsChili Powder
1TbsAdobo Sauce,from can of chipotle chilis, look for gluten free if needed
2C (465g)Vegetable Broth
14 1/2oz (411g)Fire Roasted Tomatoes,+ juice
15 1/2oz (440g)Cooked Black Beans,drained and rinsed
15oz (425g)Cooked Pinto or Kidney Beans,drained and rinsed
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.