The best Vegan Harvest Chili Recipe

Vegan Harvest

My chili is packed with veggies, pumpkin, and cozy fall flavors! It makes a super-healthy but filling meal for the whole family.

The recipe comes together in less than 40 minutes with mostly low-cost pantry ingredients. I developed this recipe inspired by the famous Trader Joe’s® Harvest Chili. As a bonus, this chili costs just about $2 per serving!

INGREDIENTS

•  2 tablespoons olive oil
•  1 small white onion, diced
•  1 medium sweet potato, diced
•  4 cloves garlic, minced
•  2 cups cauliflower, chopped
•  One 14-ounce can of black beans
•  One 14-ounce can of kidney beans
•  1 cup pumpkin purée
•  One 14-ounce can of crushed tomatoes
•  1 teaspoon sea salt
•  1 teaspoon chili powder (chipotle powder is best)
•  1 teaspoon oregano
•  ½ teaspoon cumin
•  ½ teaspoon maple syrup
•  ¼–½ teaspoon pumpkin pie spice
•  ⅛–¼ teaspoon cayenne pepper
•  1 cup cooked quinoa

Directions

 Put a large soup pot over medium-high heat. Add the olive oil when it’s hot, then add the onion and sweet potato. Sauté for 2 minutes, then add the garlic and cauliflower and stir.

Add the black beans and kidney beans (not drained), followed by the pumpkin, tomatoes, salt, chili powder, oregano, cumin, maple syrup, pumpkin pie spice, and cayenne.

Then stir well and reduce to medium-low heat. Simmer for 20 minutes.

Add the quinoa. Taste and adjust the spices if needed. Simmer for 10 more minutes.