Chipotle Pumpkin Chili to Warm You Up on a Wintry Day

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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 Chili
 
Prep time
Cook time
Total time
 
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:
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.

More Dairy-Free Chili Recipes

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Slow Cooker Coconut Curry Chili

White Bean Chicken Chili

White Bean Chicken Chili Recipe - A Family Favorite That's Naturally Gluten-Free and Allergy-Friendly #chickenchili with Vegan Option

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

About Author

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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