This Vegan Pumpkin Beer Chili is SO cozy and warming for fall! It’s the perfect thing to eat while watching a football game!
I know I’ve been posting a lot of recipes lately that I’ve called “the coziest” (see this mac and cheese and this creamy pumpkin soup), but this one takes them all on a run for their money. This vegan pumpkin beer chili is super hearty, and filled with cozy warming spices that are perfect for fall! I sent my boyfriend into work with a bowl of this for lunch, and all of his coworkers were super jealous. ;)
I have a couple more pumpkin recipes to post this fall, but I’m hoping to post a series of Thanksgiving recipes in November. Fun fact: Thanksgiving is my least favorite holiday, food wise. I know, I know! It’s a tricky holiday for plant-based folks and I usually find myself just eating a salad with a roll!! But weirdly, this year my taste buds seem to have changed A LOT. I’m suddenly into sweets now (and hope to post from sweets recipes soon!). I’m coming around on squash and sweet potatoes. Peanut butter is actually palatable to me now. What is going on over here?!!
Thanks to my changing taste buds, I actually feel motivated to create Thanksgiving recipes! I have about 5 that I want to post this year, and I’m working really hard to get some great photos for you. This project is a big undertaking for me, but I’m excited to take my recipes to the next level! So be sure to stay tuned ;)
Vegan Pumpkin Beer Chili
Ingredients
Vegan Pumpkin Beer Chili
- 1/2 Red Onion diced
- 4 Cloves Garlic minced
- Neutral Vegetable Oil for sauté
- 4 Cups Vegetable Broth
- 1 1/2 Cups Your Favorite IPA Beer
- 1 Cup Pumpkin Purée
- 1 15 oz Can Black Beans
- 1 Cup Red Lentils
- 1 Cup Quinoa
- 2 Tsp Chili Powder
- 2 Tsp Chipotle Chili Powder
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Oregano
- Juice from 1 Lime
- 1/2 Tsp Salt
- 2 Tbs Maple Syrup
Garnishes
- Chopped Scallions
- Chopped Cilantro
Instructions
- Bring a little neutral vegetable oil to medium heat in a large pot. Add in the onions, and sauté until they're soft - about 5-8 minutes. Then add in the garlic, and sauté for about a minute, until it's fragrant.
- Then, add in all other ingredients, stirring vigorously to combine.
- Simmer chili on the stove for 30-40 minutes.
- When done, taste and adjust seasonings if necessary. IPA beers are usually bitter, so feel free to add more maple syrup to your liking.
- Serve with chopped scallions and cilantro, if desired.
- Enjoy!
Notes
- This makes a very thick chili. If you prefer it to be thinner, stir in 1-2 cups of vegetable broth at the end.
- If you don't like beer, feel free to sub in the same amount of vegetable broth.
- If you don't have black beans on hand, feel free to sub in the same amount of chickpeas, navy beans, or red beans.
P.S.
If you make this vegan pumpkin beer chili and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
5 Comments
Jess @choosingchia
October 24, 2018 at 4:23 pmThis looks so good Sarah! there’s something that just feels special when recipes have beer in them :)
Sarah
October 30, 2018 at 12:48 pmI totally agree ;) Thanks Jess!
Jolene
October 29, 2018 at 8:22 pmThis looks amazing!
I’m wondering though if the recipe is asking for 1 cup of cooked or uncooked quinoa?
Sarah
October 30, 2018 at 12:47 pmThanks Jolene! :) The recipe is calling for one cup uncooked quinoa.
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January 23, 2019 at 9:00 am[…] Vegan Pumpkin Beer Chili from Well and Full […]