Chipotle Pumpkin Black Bean & Chicken Chili with Vegan Option

My Dairy-Free Pumpkin Pie Recipe uses a full can of pumpkin puree, so there’s no worry about leftovers. But many delicious holiday recipes use less than a cup of pumpkin, like this Dairy-Free Pumpkin Roll, these Vegan Pumpkin Spice Snickerdoodles, and this Pumpkin Pie Smoothie Bowl. When that happens, reach for this Chipotle Pumpkin Chili recipe. It uses a cup of pumpkin puree for added nutrition and rich flavor.

This is a wonderfully nourishing meal to enjoy after a busy day braving the elements. You can make it ahead and enjoy it throughout the week, or even freeze it in batches once cooked. If you have a bigger household, or need more for the week, feel free to double the recipe.

This chipotle pumpkin chili recipe with photo was shared with us by the Canned Food Alliance at mealtime.org.

Special Diet Notes: Chipotle Pumpkin Chili

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and top food allergy-friendly.

For vegan chipotle pumpkin chili, substitute 1 (15-ounce) can of white, pinto, or kidney beans for the chicken and swap in vegetable or no-chicken broth.

Canned Food Alliance

Chipotle Pumpkin Black Bean & Chicken Chili

No ratings yet

This flavorful chili is a great way to use up leftover canned pumpkin, and to warm up on a busy fall or winter day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 to 6 servings

Course: Entree

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tablespoons olive oil or other cooking oil
• 1 medium onion diced
• 1 rib celery sliced
• 2 jalapenos seeded and diced
• 3 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 28-ounce can diced tomatoes
• 1 15-ounce can black beans, drained and rinsed
• ¾ pound cooked chicken chopped
• 1 cup pumpkin puree
• 1 cup chicken broth
• 1 chipotle in adobo sauce minced
• 1 teaspoon brown sugar
• Salt to taste
• 2 green onions sliced
• Lime wedges for serving

Method

 

1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion, celery, jalapenos, garlic, cumin, oregano, and pepper. Sauté for 5 to 8 minutes, or until the vegetables soften. Add the tomato paste and cook for 2 minutes.
2. Add the tomatoes, black beans, chicken, pumpkin, chicken broth, chipotle, and brown sugar. Bring to boil. Reduce the heat to low. Simmer, stirring occasionally, for 1 hour, or until the chili thickens. Taste and season with salt, if needed.
3. Garnish each bowl with green onions and serve with a lime wedge.

Tried this recipe?

Let us know how it was!

More Dairy-Free Chili Recipes

 Thai Curry Slow Cooker Chili 

White Bean Chicken Chili

Easy Does It Sunday Evening Vegan Chili

For More Nourishing Dairy-Free Recipes, Get Eat Dairy Free!