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.
- 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
- 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.
- 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.
- Garnish each bowl with green onions and serve with a lime wedge.