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Vegan Mexican Pumpkin Chili finished product
Yields5 ServingsCategoryCuisine
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 1 butternut squash
 1 medium white onion
 2 Serrano peppers (or less! Know thyself.)
 1 ½ cups vegetable broth
 16 oz pumpkin puree
 15 oz canned corn
 16 oz pinto beans
 16 oz canned roasted tomatoes
Spices
 ½ tsp ground cloves
 1 tsp cumin
 1 tsp cinnamon
 2 tsp minced garlic
 1 tsp oregano
 1 tsp paprika
1

Gather your ingredients!

Vegan Pumpkin Chili Recipe Ingredients

2

Chop the butternut squash into bite size cubes, about the size of sugar cubes.

To safely remove the rind and cube, cut the squash in half lengthwise. Lay the two halves flat on your cutting board. Slice these into half discs about a centimeter wide. Lay the half discs flat on their largest side and remove the rind with a paring knife. Cube the remainder.

Diced butternut squash

3

Mince the onion and the Serrano peppers. Two peppers will make this chili extremely spicy! Even one pepper will make it quite hot. Choose your desired spiciness wisely :)

minced Serrano peppers and white onion

4

IMPORTANT: After handling the raw Serrano peppers, wash your hands with soap and water to prevent a painful burning sensation. Even if you don’t feel a burn right away, you probably have capsicum oil on your hands, which can stimulate your nerves for hours! If this happens to you, a spray-on burn gel containing Lidocaine is a must-have.

Washing hands

5

Add a cup and a half of vegetable broth to a large pot and whisk in the 16 oz can of pumpkin puree. Stir in the minced onion and Serrano. Stir in the spices:

One teaspoon each of oregano, paprika, cumin, and ground cinnamon

Two teaspoons of minced garlic

Half a teaspoon of ground cloves

Raise this mixture to a boil, then simmer on low until the onions become translucent.

pumpkin chili base simmering

6

Toss the cubed butternut squash in a minimal amount of oil (you can stretch one tablespoon or less) and spread on a baking tray. Bake at 425 degrees F until they get slightly brown around the edges. This slight hardening will help the cubes keep their shape in the chili.

roasted butternut squash

7

Strain the 15 oz of canned corn and add to a hot pan. Pan roast until they get slightly blackened. When the onions in the chili base have become translucent, add the corn to the pot.

pan roast corn

8

Stir in the roasted butternut squash, the 16 oz canned tomatoes, and the 16 oz pinto beans to the pumpkin chili. Raise to simmering temperature. The chili is ready to serve!

add butternut squash to the pumpkin chili

9

Enjoy! Like many chilies, this dish can be enjoyed warm or cold, and tends to taste even better after a night in the fridge.

Vegan Mexican Pumpkin Chili finished product