A quick, comforting, and plant-based chili made with pumpkin puree, black beans, and corn. This recipe delivers a rich, velvety texture and balanced flavors in under 30 minutes.
Do not use pumpkin pie filling; ensure you use 100% pure pumpkin puree. For a thicker chili, simmer longer; for a thinner consistency, add more broth. The flavors improve after sitting for a day. This recipe is naturally gluten-free, but check chili powder labels for fillers.
Keywords: pumpkin chili, vegan chili, fall recipes, easy dinner, comfort food, plant-based, black bean chili, quick meals