There is a chill in the air, which only means one thing- soup season! One of my favorite hearty cold weather dishes is a wholesome thick chili. With a garnish of cheddar, chopped chives and a side of corn bread, I can't imagine a better way to warm up from a day of apple picking. Here is my to-go recipe for delicious vegetarian chili, featuring pumpkin and smoked harissa.
People often enjoy meat with their chili, and while it tastes delicious; I prefer to eat chili vegetarian for an easier digestive experience. Adding ground beef to just a starch and spice heavy dish usually leaves me with a heavy feeling.
Whether you follow food combining or not, or you want to add meat or not; the pureed pumpkin really holds the dish together where beef is commonly used for. The pumpkin not only boosts the nutrient intake of vitamins and antioxidants, it makes a great thickener.
This pumpkin chili goes perfect with a a dollop of Vegan Dairy-Free Sour Cream on top!
Looking for more amazing plant-based soup recipes? Here's a few others flavors to try out!
Simple Instant Pot Vegan Miso Soup
One-Pot Plant-Based Mexican Soup Recipe
Vietnamese LemonGrass Pho Noodle Recipe
Roasted Onion Eucalyptus Vegan Soup
Anaheim Potato and Asparagus Wild Rice Quinoa Stew
Help support Assuaged and SAVE on great vegan organic products and more at Thrive! 🌱
Please feel free to share with us your chili ideas and creations with us. We’d love to hear from you! You can also share your own plant-based recipes with the Assuaged community on our ➡️Share Your Recipe⬅️ page!