Plant-Based Pumpkin Chilli

It’s getting cooler out and pumpkins are now available for picking. One of my favourite things to make on a cold day is chilli. This chilli is a little different because it features pumpkin puree.

Pumpkin contains plenty of fibre and vitamin A, making this vegan chilli extra nourishing. The protein from the beans, and the fibre from both the beans and the pumpkin will keep you full for hours. You can round out your meal with some healthy fat by topping your bowl of chilli with sliced avocado or the classic chilli toppings like cheese and sour cream, using plant-based versions if you prefer.

This chilli is made in the crockpot and takes hardly any effort on your part aside from chopping some vegetables. You can “set it and forget it”. It makes a large batch, so it’s perfect for feeding a family or for hosting a party.



2 tablespoons of olive oil
1 yellow onion, chopped
4 cloves of garlic, minced
1 red bell pepper, chopped
3 medium carrots, peeled and chopped
2 teaspoons of salt
1 teaspoon of freshly cracked pepper
1 bay leaf
1 teaspoon of smoked paprika
1 tablespoon of pumpkin pie spice
⅛ teaspoon of chipotle powder
1 (398ml) can of tomato sauce
1 cup of pumpkin purée
1 (828ml) can of diced tomatoes
2 (540ml each) cans of red kidney beans, drained and rinsed
1.5 cups of water

  • Place everything in the crockpot, stir carefully as the crockpot will be full. Cook on low for 6-8 hours. Add salt to taste if necessary.

Contributed by Melanie Maxwell, R.H.N.