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This Easy Vegan Pumpkin Chipotle Chili is 1 pot, ready in 30 minutes, oil-free and meatless. It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers for a warming, full-on flavored meal.

A big thank you to Sprouts for sponsoring this post and their continued wonderful relationship and products!

VEGAN PUMPKIN CHIPOTLE CHILI

There is no turning back, pumpkin is looking at you from every corner. While most are in the sweet corner, today I’m sharing with you a savory pumpkin recipe. I love, love soups, stews and chilis. I also especially love spicy food. I don’t like things excessively spicy, but more like a good kick of heat that is undeniable, but that won’t have you sweating. This Vegan Pumpkin Chipotle Chili does just that. It has a good spicy flavor, but is totally manageable by how much chipotle you add.

USING PUMPKIN INSTEAD OF OIL FOR CHILI

This chili has amazing flavor. Using pumpkin in this chili gives it some extra thickness and body, as well as creaminess. No need for nuts, oil or fat! The chipotle peppers are a nice smoky compliment and add an extra depth of flavor alongside the chili powder and cumin.

VEGAN “SOUR CREAM” FOR THE CHILI

As if the chili wasn’t delicious enough, I created a super tangy Lemon Cream Sauce to drizzle all over the top. 100% vegan, oil-free and creamy heaven, thanks to magical cashews. This is totally optional, but because the chili is smoky and spicy, the lemon cream really tastes incredible with it. Before I was vegan, I always loved sour cream on my chili, so this is kind of the same concept. While I didn’t create it to be a “sour cream” originally, it certainly has a similar taste and texture and works great as one.

I had the pleasure again to create something for the Sprouts brand. This is my favorite grocery store to shop at, the staff is always incredibly friendly and I love all of the vegan options.

HOW TO MAKE EASY VEGAN PUMPKIN CHILI

First, start by chopping your veggies and cook them until soft.

Next, simply add the remaining ingredients, bring to a boil and then simmer until thickened and well-flavored. So darn easy and fast.

This Vegan Pumpkin Chipotle Chili is so good. Seriously. Every Christmas it is tradition at my house to hold the Christmas Eve party, and without fail, I always make my 30 Minute Mexican Chili. Nobody in my family is vegan, except my husband, daughter and I. Regardless of that fact, all the meat-eaters love and devour every bite of the Mexican chili. But now it’s got some competition.

OTHER VEGAN CHILI RECIPES

You will likely have extra Lemon Cream Sauce too, so that could be used on tacos, burritos, enchiladas…really anything that a tangy sauce would compliment. Enjoy!

MORE EASY QUICK VEGAN DINNERS

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!