Vegan Two Bean Pumpkin Chili

Vegan Two Bean Pumpkin Chili | almost getting it together

I’m having a love affair with chickpeas right now. I was dreaming of them every day on my juice cleanse. I think it happened because I didn’t have the foresight to pack anything for the airport on my way back to SF from Pittsburgh. My layover was in Detroit (my least favorite layover EVER, except maybe Cincinnati) and I know from being at that airport numerous times that there are exactly zero healthy options. I grabbed a salad at Bar Symon, the only somewhat decent place to eat at the Pittsburgh Airport. Remembering that I was supposed to eat vegan prior to juice cleansing, I asked for chickpeas instead of chicken. So there you go… the last real thing I had was chickpeas (JK it was a salad from Plant Cafe with baked tofu) therefore, it was the only memory of food I had to go on.

Vegan Two Bean Pumpkin Chili | almost getting it together

Surfing hunger = chili gone in 60 seconds.

Sunday I went surfing in Bolinas with my friend Sandy who I actually met in Nicaragua. There is nothing in the world like long run runger + surfing hunger. I literally walked in the door, threw this in the microwave, cut up an avocado and devoured the bowl in approximately 30 seconds. The spiciness was definitely what my body needed after spending several hours in 50 degree water.

Vegan Two Bean Pumpkin Chili | almost getting it together

Vegan Two Bean Pumpkin Chili

Vegan Two Bean Chili
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Vegan
Serves: 8 cups
Ingredients
  • 1 can chickpeas
  • 1 can great northern beans
  • 1 can pumpkin purée
  • 1 can fire roasted tomatoes
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 1 tsp everyday seasoning
  • ½ tsp red pepper flakes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 roasted garlic clove
Instructions
  1. All all ingredients to slow cooker and cook on high for four hours or low for eight hours.
  2. Serve with avocado slices and other desired toppings.
Nutrition Information
Serving size: 2 cups Calories: 350 Fat: 3.6 g Saturated fat: 0.5 g Carbohydrates: 60.9 Sugar: 8.8 g Sodium: 386 mg Fiber: 18.2 g Protein: 20.4

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What food are you currently having a love affair with? When are you the hungriest and how do you deal?

38 comments on “Vegan Two Bean Pumpkin Chili

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susie @ suzlyfe on January 21, 2015 7:34 am

M glad that we are both featuring slightly out of season recipes on our blogs today! But I think it just goes to show that good food has no “season” if you will.
susie @ suzlyfe recently posted…Goldenberry Bulghur Stuffed Acorn Squash Recipe (Vegan)My Profile

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Cassie on January 25, 2015 2:17 am

Especially when you live in a city and everything is at your disposal :)

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Whitney Carney on January 21, 2015 8:26 am

This looks amaze! I can’t wait to make it. I’m definitely my hungriest after a long run. This morning though I went to 6 am spin class that also does arms and core work. I was starving afterwards. I had never seen food disappear so fast.
Whitney Carney recently posted…My first blogMy Profile

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Cassie on January 25, 2015 2:17 am

I am always so hungry after spin, too!

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Hannah @ CleanEatingVeggieGirl on January 21, 2015 9:17 am

This sounds amazing!! I have been loving on chili, and I love it when it is made with more nonconventional beans. Pumpkin chili is also amazing!
Hannah @ CleanEatingVeggieGirl recently posted…What I Ate Wednesday: January 21, 2015My Profile

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Cassie on January 25, 2015 2:18 am

Yes this took care of my chickpea craving… for that day!

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Erin @ The Almond Eater on January 21, 2015 9:31 am

I have a love affair with chickpeas on a daily basis. Oh and avocado as a topping is a must!!! Always always.

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Cassie on January 25, 2015 2:13 am

Avocado for ever.

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Lauren on January 21, 2015 9:33 am

Great recipe-I’ve been loving warm soups for lunch and dinner this winter!
Lauren recently posted…Undiscovered Kitchen Ultimate Fitness GiveawayMy Profile

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Cassie on January 25, 2015 2:12 am

Even though it isn’t cold here I’m still craving warm foods!

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Sam @ PancakeWarriors on January 21, 2015 11:05 am

Yum I love the use of the chickpeas and great northern white beans – those would be so good with the pumpkin. I still have so many cans of pumpkin, this is great! Thanks for sharing :)
Sam @ PancakeWarriors recently posted…Two Bean ChiliMy Profile

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Cassie on January 25, 2015 2:11 am

I love that your comment luv post was two bean chili #greatminds

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Alanna on January 21, 2015 11:41 am

Love adding pumpkin to healthify chili. It’s been a lifetime since I’ve had chickpeas and I don’t know why, now I must get some!
Alanna recently posted…What I’m Loving Lately {Soup Edition}My Profile

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Jo @ Living Mint Green on January 21, 2015 12:21 pm

Mmm, I love chickpeas too. They’re one of my favorite foods – particularly in hummus form.

I’m currently obsessed with PB banana toast, avo toast, dates + PB, and pita bread to dip in olive oil & za’atar.

I’m hungriest in the morning. When I first wake up, I’m generally not hungry, but it usually kicks in around 8-9 and I feel like a bottomless pit until after lunch.
Jo @ Living Mint Green recently posted…WIAW: It was a Carb-y dayMy Profile

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Cassie on January 25, 2015 2:11 am

SAME. Except I get home and I’m ravenous again.

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Kay @ Kay Bueno on January 21, 2015 12:49 pm

Yum, this looks so delicious. I’ve definitely been feeling chickpeas, but mostly in hummus.

I’ve been craving spicy food all the time lately even though it’s really not even that cold here.
Kay @ Kay Bueno recently posted…What I ate Wednesday, Vegan Exploration!My Profile

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Cassie on January 25, 2015 2:09 am

Maybe that explains the Indian craving I’ve been having??

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Olivia Schwab on January 21, 2015 1:35 pm

This looks incredible!! I love anything with pumpkin and never thought to use it with chili! Love it!
Olivia Schwab recently posted…Staying Organized in SchoolMy Profile

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Cassie on January 25, 2015 2:08 am

Pumpkin goes with anything :)

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Rebecca @ Strength and Sunshine on January 21, 2015 1:38 pm

Perfect bean chili! My favorite!
I am currently IN LOVE with all things tahini!
Rebecca @ Strength and Sunshine recently posted…Black Garlic Shishito Verde ChickenMy Profile

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Cassie on January 25, 2015 2:06 am

I should try adding tahini to a soup or chili soon!

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Alexis @ Hummusapien on January 21, 2015 2:41 pm

Mmmm love the simplicity here! You really can’t go wrong with pumpkin :)
Alexis @ Hummusapien recently posted…What I Ate WednesdayMy Profile

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Cassie on January 25, 2015 2:05 am

OR a slow cooker recipe :)

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Amanda @ .running with spoons. on January 21, 2015 3:20 pm

I’ve never tried surging, but hoooooooly.wow does my hunger go on a rampage after I’ve been snowboarding. It actually takes me a few days to get it settled down again after a weekend in the mountains.
Amanda @ .running with spoons. recently posted…. apple oat greek yogurt muffins .My Profile

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Cassie on January 25, 2015 2:00 am

It always seems to be worse for couple days after all that exercise, doesn’t it?

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Hilary on January 21, 2015 3:28 pm

Oh yum, yum, yum! I am a huge fan of chili with extra beans! And add pumpkin to that too :)
Hilary recently posted…Motivation TalkMy Profile

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Cassie on January 25, 2015 2:00 am

I don’t know where my bean obsession came from lol.

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Larissa on January 21, 2015 4:00 pm

Pumpkin?? Chick peas?? I need this in my life right now.
Larissa recently posted…|diy| Coffee table DIYMy Profile

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Cassie on January 25, 2015 1:59 am

I think I have to make another batch soon!

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Kim on January 21, 2015 4:03 pm

That soup look amazing! I love chickpeas! Great for baking!
Kim recently posted…Eats Lately – Cravings & Food AversionsMy Profile

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Cassie on January 25, 2015 1:58 am

Yes I totally forget about that!

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Georgie on January 21, 2015 4:35 pm

Yum! This looks like the perfect warming winter meal <3
Georgie recently posted…What I Ate Wednesday: on the Whole30My Profile

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Cassie on January 25, 2015 1:58 am

It definitely is!!

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Emily @SinfulNutrition on January 21, 2015 5:14 pm

There’s never a wrong time for pumpkin! Especially when it comes to chili. Looks great!
Emily @SinfulNutrition recently posted…Buffalo Sweet Potato FriesMy Profile

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Cassie on January 25, 2015 1:57 am

Definitely agree!!

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Nicole @ Foodie Loves Fitness on January 22, 2015 12:08 am

Mmmm, I’m a huge soup eater and I love easy soups like this! I also have been having a love affair with chickpeas… for like a few years now. I love to roast them with olive oil and pumpkin breadcrumbs.
Nicole @ Foodie Loves Fitness recently posted…Being Gym-less + Gigabody Online Fitness Class Subscription GiveawayMy Profile

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Cassie on January 25, 2015 1:56 am

I haven’t roasted chickpeas in so long but I need to do that this weekend!

[…] This cornbread goes perfectly with my Vegan Two Bean Pumpkin Chili. […]

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