Please subscribe to our YouTube channel for more content!
MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. Read Our Story
Follow Our Adventure:
YOUTUBE | FACEBOOK | INSTAGRAM | PINTEREST | TWITTER
It’s fall and that means it’s time for CHILI! Brian already has two chili recipes (his Super Tasty Vegan Chili and his Awesome Weird Vegan Chili), but we thought it was time to add another chili to the mix. Our Golden Autumn Pumpkin Chili is filled with all the fall spices, pumpkin, butternut squash and a tasty blend of beans.
You can watch the video here to see how easy it is to put this one together. To start, you’ll need some butternut squash, yellow onion, garlic, pumpkin purée, and white miso. This recipe is a perfect way to use that beautiful butternut squash you couldn’t resist bringing home from the store!
The blend of spices is what brings everything together. We used cinnamon, nutmeg, ginger, chipotle, turmeric and chili powder. You can see how I organized our spices in these pretty jars here!
Brian likes to sauté the butternut squash and onions together in our Dutch oven until they are just starting to soften.
After that, it’s just a lot of adding and stirring! Once you get everything mixed together, you’ll have a beautiful golden chili and a house that smells amazing.
We tested several batches and I think we got the balance just right. You can always add extra chipotle powder if you want a real kick of spice.
I think this is a perfect addition to our chili lineup and I can’t wait for all of you to try it out!
Be sure to watch the video to see us make the recipe and get even more tips.
Recipe: Golden Autumn Pumpkin Chili
by Krocks In The Kitchen
Ingredients
- – 1 medium butternut squash (approx. 1.5 to 2lb squash / 4-5 cups when cubed)
- – 1 medium yellow onion (approx. 2 cups when diced)
- – 4 cloves garlic, minced
- – 1 Tbsp white miso
- – 1/4 tsp cinnamon
- – 1/4 tsp nutmeg
- – 1/4 tsp ginger
- – 1/4 tsp chipotle powder
- – 1/2 tsp turmeric
- – 1/2 Tbsp chili powder
- – 2 x 15oz cans 100% pure pumpkin purée
- – 3 cups veggie stock (we use 3 tsp Better Than Bouillon mixed w/ 3 cups of hot water)
- – 1 x 15oz can garbanzo beans (no salt added if possible)
- – 1 x 15oz can kidney beans (no salt added if possible)
- – 1 x 15oz can black beans (no salt added if possible)
- – 1 x 15oz can white cannellini beans (no salt added if possible)
Directions
- Peel butternut squash and cut in half lengthwise. Remove seeds. Dice into 1/2 inch cubes.
- Dice onion into approx. 1/2 inch pieces.
- Heat a large pot or Dutch oven to medium-high.
- Add diced butternut squash and onion to pot. Sauté until onions take on some color and butternut squash has just started to soften. Stir frequently and add a splash of water as necessary to prevent sticking.
- Add garlic. Cook for about one minute, stirring frequently, until fragrant.
- Stir in white miso.
- Stir in spices and cook for about one minute, stirring frequently. Add water if necessary to prevent sticking and burning.
- Add pumpkin purée, veggie stock and beans. Stir to combine.
- Bring to a simmer, turn to low, cover and simmer until butternut squash is cooked to preferred texture.
Makes approximately 12 cups of chili.
Featured Products:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content.
Check out our Amazon Page to see more of our favorite products!
We use an 8-quart Dutch Oven from Martha Stewart that I purchased at Macy’s.You can also check out Dutch Ovens on Amazon.
StarPack Basics Silicone Spatula Set
KYOKU Nakiri Knife – 7″ – Shogun Series – Japanese VG10 Steel Core Damascus Blade
Talented Kitchen 134 White All Caps Spice Label Set
Aozita 36 Pcs Glass Spice Jars
365 by Whole Foods Market, Pumpkin Puree Organic, 15 Ounce
Yuho Organic Shiro Miso Paste 100% Organic Soybean
Simply Organic Chipotle Powder
Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
365 by Whole Foods Market, Beans Kidney No Salt Added Organic, 13.4 Ounce
365 by Whole Foods Market, Beans Garbanzo No Salt, 15.5 Ounce
365 by Whole Foods Market, Beans Cannellini No Salt Added Organic, 13.4 Ounce
Hey, J & B –
You guys seem to have a much higher tolerance for heat than I do. Where does this recipe fall on the spicy scale? Thanks. 🙂
This one is not super spicy, but you can always leave out the chipotle powder! And make sure you are just using a regular chili powder, which is just a blend of spices not one single chili.