Pumpkin and Kidney Bean Chilli (Vegan)
A cosy and deliciously spiced Pumpkin and Kidney Bean Chilli packed with vegetables, high-protein beans and lots of flavour. This chilli is great for meal prep, quick midweek vegan and gluten-free meals and for sharing.
There is not much to love about a big bowl of cosy chilli and this one celebrates the very seasonal ingredient: pumpkin. While I love all things pumpkin spice, pumpkin cake and pumpkin brownies, sometimes I do choose to eat pumpkin in a savoury form and this chilli is a winner. When you crave something easy, delicious and oh-so-comforting, this chilli is here for you.
Why will I love this chilli?
This pumpkin and bean bowl is a seasonal favourite as it is:
- Warming, cosy and comforting
- Lightly and warmingly spiced
- Features an array of vegetables
- Packed with protein thanks to the beans
- Easy to make in one pan
- Quick to make in 30 minutes
- Great for a midweek meal or meal prep
- Delicious with rice, potatoes or even pasta
If you are already in love with this Pumpkin and Kidney Bean Chilli then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe list is simple and fairly inexpensive too which is great:
- Red onion: I always prefer red onion but white/brown onion is also great.
- Garlic: for flavour.
- Olive oil: for frying. I like the taste and richness of olive oil, but coconut or another neutral oil (avocado is great) will also work.
- Pepper: any colour is great for this chilli as it’s fuss-free. Red, yellow or orange are my favourites in terms of flavour.
- Courgette or aubergine: I originally made this reicpe with courgette but recently have made it with aubergine and it’s just as delicious.
- Spices: chilli powder, dried oregano, ground cumin, cinnamon and smoked paprika.
- Salt and pepper: for flavour.
- Kidney beans: these are most traditional for chilli bowls but you can use other beans like mixed beans, cannellini, black beans or even chickpeas.
- Chopped tomatoes: for the rich tomato sauce.
- Tomato puree: for richness.
- Pumpkin puree: this is the creaminess in the sauce that means the whole chilli is packed with pumpkin. Don’t worry, the flavour is not overpowering, it more adds texture and fibre, too.
- Water or vegetable stock: to thin the sauce. Either use a vegan-friendly stock cube, bouillon powder or water.
How do I serve this chilli?
You can serve this in any number of ways and show here, I have opted for rice, avocado slices, coriander, coconut yoghurt, pumpkin seeds, fresh chilli and spring onion. You can also serve this in jacket potatoes, over other grains like buckwheat, quinoa or bulgur wheat or even with some tortilla chips or sweet potato wedges.
How do I make this meal?
The brilliant thing about this chilli is how easy it is to make:
- Prepare all the vegetables and measure the spices: so you are ready to go.
- Fry off the onion and garlic in olive oil: for 5 minutes till softening.
- Add the pepper and courgette or aubergine: and fry for 5 more minutes.
- Add in the spices and allow to fry off: they will smell fragrant.
- Pour in all of the other ingredients: and stir well.
- Bring the chilli to a bubble, reduced the heat to a simmer: and cook for 20 minutes with a lid on, to thicken and turn rich and delicious.
- Taste for seasoning and serve: however you like.
Is this chilli gluten-free and nut-free?
Yes, this is fully gluten-free and nut-free.
Can I use other vegetables?
Yes, feel free to swap the vegetables depending on what you have in the fridge. Swap the pepper and courgette/aubergine for butternut squash cubes, sweet potato cubes, mushrooms, new potatoes or carrot, for example. Swap the kidney beans, too, as listed above.
How long will this last?
Once made and cooled, keep this chill in the fridge in sealed containers for 2-3 days or in the freezer for up to 1 month. Allow to defrost at room temperature or defrost in the dish in the microwave and then warm back up either on the hob or in the microwave.
What else can I make?
I hope you are going to love this Pumpkin and Kidney Bean Chilli and for mode ideas, how about my:
- Smoked Paprika Cheesy Bean Potato Skins
- Red Pepper and Sun-Dried Tomato Chickpea Shakshuka
- Easy Vegan Pumpkin Mac and Cheese
- Vegan Chilli Pesto Traybake
- Vegan Carbonara with Marinaded Mushrooms
Pumpkin and Kidney Bean Chilli
A cosy and deliciously spiced Pumpkin and Kidney Bean Chilli packed with vegetables, high-protein beans and lots of flavour. This chilli is great for meal prep, quick midweek vegan and gluten-free meals and for sharing.
Ingredients
For the Chilli:
- 1 red onion, small dice
- 2 large garlic cloves, crushed
- 1 pepper, small dice
- 1 courgette, small dice or ½ large aubergine (approx. 180g-200g)
- Spices: 1 tsp chilli powder, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp cinnamon, 1/2 tsp smoked paprika
- 1 tin kidney beans, drained (drained weight 240g)
- 1 tin chopped tomatoes (400g)
- 2 tbsp tomato puree
- 150g pumpkin puree
- 150ml water or stock
- Salt and pepper
- Olive oil
To Serve:
- Cooked grains e.g. rice or bulgur wheat
- Avocado slices
- Coriander
- Vegan yoghurt or sour cream
- Pumpkin seeds
- Fresh chilli
- Spring onion
Instructions
- Heat 1 tbsp of olive oil in a large pan and add the onion and garlic. Fry for 5 minutes then add in the red pepper and courgette and fry for 5 more minutes until softened.
- Add in the chilli powder, oregano, cumin, cinnamon, smoked paprika, salt and pepper and fry for 1 minute until fragrant.
- Now pour in the kidney beans, chopped tomatoes, tomato puree, pumpkin puree and water or stick. Stir well, bring to the boil, reduce the heat to a gentle simmer and place a lid on. Allow to cook for 20 minutes.
- Prepare the accompaniments.
- When the chilli is ready, spoon into bowls and serve with your favourite grains, vegetables and herbs.
- Once cool, you can keep the chilli in the fridge for 2-3 days or freeze for up to 1 month. Allow to defrost at room temperature or in the microwave and warm back up in a saucepan till hot, or in the microwave.
I look forward to hearing what you think of this Pumpkin and Kidney Bean Chilli so please let me know in the comments below. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pumpkin chilli love x
Skip to Recipe