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    You are at:Home»Dairy-Free Recipes»Chipotle Pumpkin Black Bean & Chicken Chili with Vegan Option

    Chipotle Pumpkin Black Bean & Chicken Chili with Vegan Option

    0
    By Alisa Fleming on November 29, 2019 Dairy-Free Recipes, Entrees, Soup

    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.

    Dairy-Free Chipotle Pumpkin Chili Recipe (also gluten-free and top food allergy-friendly; includes a vegan option)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.

    Chipotle Pumpkin Black Bean & Chicken Chili
     
    Print
    Prep time
    20 mins
    Cook time
    70 mins
    Total time
    1 hour 30 mins
     
    This flavorful chili is a great way to use up leftover canned pumpkin, and to warm up on a busy fall or winter day.
    Author: Canned Food Alliance
    Recipe type: Entree
    Cuisine: American
    Serves: 4 to 6 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

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    Easy Does It Sunday Evening Vegan Chili

    Easy Does It Sunday Night Vegan Chili Recipe from Blissful Basil (gluten-free + nut-free and soy-free options)

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

    Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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