Harvest Chili

Harvest Chili


2 yellow onions

5 cloves garlic

15 oz. can black beans

15 oz. can kidney beans

15 oz. can chickpeas

28 oz. can diced tomatoes

1 bag frozen corn

15 oz. can pumpkin puree (not pumpkin pie mix)

4 cups vegetable broth

2 tsp black pepper

2 tsp salt

2 T chili powder

2 tsp cinnamon

Pinch of cayenne

1.5 T cacoa powder

Juice from one squeezed lemon

2 T apple cider vinegar


Peel and dice onions.  Saute in a large pot on medium-high heat for 10 minutes, stirring often.  Add in a little broth if needed to deglaze the pan and keep onions from sticking. While onions are cooking, open and rinse cans of beans. During the final minute of cooking, add in minced garlic and stir frequently.

Add the rest of the ingredients to the pot.  Add broth last and be careful not to add too much.  Adjust to the thickness you prefer.

Bring the chili to a boil, stir, and then drop the heat down to medium-low and cover the pot.  Let the chili simmer for at least 30 minutes.

Great on its own or served with cornbread or topped with vegan sour cream and green onions!