I am a wuss.
There is a reason I live in the South – cold weather and I are not friends. I showed up to run the Thanksgiving Half Marathon wearing fleece-lined running pants, a long sleeve shirt, a jacket (with thumb holes!), a fleece scarf, fleece gloves… and a body warmer attached to the inside of my jacket. I couldn’t feel my toes until mile 4.
Suffice it to say that my soup cravings are now out of control. Kind of like my pumpkin obsession.
The logical conclusion is to make soup with pumpkin. Wait. It’s too cold for a simple soup. I need a bone-warming chili. Pumpkin chili! (No, I haven’t actually tuned orange. Yet.)
This was my first time ever making chili, so the recipe evolved as I went. I thought the black and white photo would hide the fact that is was dark and I have poor kitchen lighting make me look classic like Julia Childs.
This chili is vegan – using tempeh rather than ground meat. Even if you are accustomed to tempeh, I strongly advise you to steam or boil it before you use it in chili. It removes the bitterness, allowing the other flavors to shine.
With the tempeh and black beans, this is one helluva a fiber-rich, protein-filled meal!
Bad lighting combined with brown food = picture of the year.
I like strong flavors in chili, and the slight sweetness combined with heat. When creating my chili, I wanted to really feel the heat and the warmth from the cumin and cinnamon. Cinnamon may seem like an odd choice, but try it out! It gives savory dishes a fantastic depth and brings out the subtle fruitiness of the tomato.
Cinnamon also works well with pumpkin. I had about 1/2 a cup of the canned stuff leftover from my Pumpkin Rum Bread Pudding, and into the pot it went! I loved the creamy texture it added… next time I may try using even more!
Cocoa also went into the post. It was almost an afterthought… I tasted the cumin with the black beans and thought a mole twist would be just the thing to make the dish pop.
Top it all off with avocado and – if you really love fire – Sriracha.
Guaranteed to warm you right down to the toes!
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Pumpkin Tempeh Chili
- 1 T extra virgin olive oil
- 1 package (8 oz) tempeh
- 1/2 large yellow onion, chopped
- 1 red pepper, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 2 dried arbol chili peppers, re-hydrated and minced
- 2 tsp cocoa powder
- 1.5 tsp ancho chili powder
- 1 tsp oregano
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 T apple cider vinegar
- 1.5 C (1 can) black beans, rinsed and drained
- 1.5 C diced tomatoes (I used fire-roasted)
- 1/2 C pumpkin puree*
- 1 C vegetable stock
- 1 tsp Xylitol (or sweetener of choice, if needed)
- S+P, to taste
- Optional toppings: avocado, sriracha, sour cream, cilantro
Steam tempeh 10-15 mins to remove bitterness.
Meanwhile, saute veggies over med-high in large pot (~10 mins). Add garlic at the end to avoid burning. Next add in spices, stir to combine, and saute another 1-2 mins. Stir in apple cider vinegar to deglaze.
Add tempeh, beans, tomatoes, and pumpkin. Stir to combine. Cover and allow to simmer for ~20 mins, stirring occasionally.
Remove cover and stir. Taste and adjust flavors. This is where I added Xylitol. Allow to simmer 15-20 mins more until liquid is reduced and flavors have melded.
Makes 4 servings (4 cups).
Note: If pumpkin in chili creeps you out isn’t available, try using a winter squash or sweet potato puree. You could also omit.
Approximate nutrition: 320 calories, 9.5g fat, 36.2g carbohydrates, 13.6g fiber, 5.9g sugar, 17.1g protein.
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I want to try white bean next. Possibly orange white bean with pumpkin…
Are you a white or black bean chili person?
Do you make large pots of food to eat throughout the week? What is your staple?
I hate the cold too! It’s actually a miracle that I made it this long without turning on the heat. Hey, I’m cheap 😉
No heat?! Mine is on full blast!
I totally agree – now I miss hating heat. I am also sick as a dog, which doesn’t help much.
This chili looks amazing! Love the avocado chunks 🙂 I’ve never cooked with tempeh, but I like eating it, so this recipe is definitely tempting!
Feel better soon! And then try your hand at tempeh. 🙂
This chili looks delicious. Warm hearty and healthy. I like the addition of the tempeh for some added protein. Stay warm and it is nice to meet you. I live in Central Florida and it is 41 degress right now. Brrrr. Too cold for me.
41 in central FL?! That’s crazy! I lived ni N. FL once and don’t remember it getting that chilly.
Great recipe! Pumpkin + chili sounds AWESOME! Let me know if you turn orange because i’ll probably be next haha. Gotta love sweet taters, pumpkin, and carrots!!!
My whole life I hated the cold weather. I used to start shivering at 70 degrees. Somehow though, in the last two years I’ve really started to feel comfortable in the cold and actually LIKE it. Crazy.
That pumpkin chili looks so killer, I’m about to whip up a batch of my own winter staple soup – split pea.
I was making enchiladas last night, and cut open my package of tempeh – then remembered you said you’d post this recipe today, so I put it in a ziplock and got out my tofu instead. 🙂
Seriously?! I’m so flattered. Let me know if you make it! 🙂
Mmmm….warm, spicy, vegan, and even avocados – I’m sold! I actually didn’t know about steaming or boiling tempeh, I’ll have to give that a try. When I finally make it to the grocery store this week, I’ll have to get some ingredients to whip up this chili. I bet it would also make good freeze-ahead lunches for those days when you forget to make lunch ahead of time. 🙂
Oh yeah – I think you almost have to steam or boil unless your grilling it.
Tempeh is one of those foods that I’ve tried to like, but never do. Maybe I should try steaming or boiling it. I’ve never tried that.
It’s definitely cold out. I’m just as much as a wuss as you.
I can’t type this morning. That was supposed to say “of a wuss.”
Definitely try it boiled/steamed. And don’t skimp on the seasonings. Like really like the wild rice Lightlife, and i heard their bacon flavor is good.
Mmmm every meal you post is literally just what I need as I read it! How do you do that?!? Oh and I’m definitely a wuss… I’m currently sat at my desk wearing my normal clothes and then one of Luke’s massive hoodies, my scarf and gloves and I have Luke’s MASSIVE cold weather football jacket waiting in the wings. Damn you Cyprus and your poorly insulated houses!! I need a bowl of chili!!
Great minds… 🙂 Don’t freeze!!
Oh man, I LOVE the cold weather haha. I could never live in place where there was no snow.
This Chili looks amazing!
I am so excited to try this! I love pumpkin and I have some tempeh in the fridge that I have been waiting to use, or maybe a little scared to use as it will be my first time.
And by the way, good call on making the photo black and white. Looks great and I am totally stealing that idea from you. It’s impossible to get good light when it gets dark so early. 🙂
Try it! A healthy level of fear is a good thing… I think it’s saved me from a kitchen fire or two. 🙂
I think chili is the most enjoyable thing to cook. Good think I love eating it too. This looks great. Even if it isn’t “picture of the year,” it looks pretty awesome to me.
Hahaha girl you are crazy! Fleece lined running pants?! I hate the cold too, but I think I’d get hot in those!
That chili sounds GREAT! The photo of the year didn’t avert me from it haha! I love chili!!
I always forget to make big pots of things! it only ever happens by accident. Usually my staple is frozen chicken or fish with a veggie side.
WHOOPS! That “Anonymous” was me… pushed the button too fast haha
I love tempeh.
Your chili sounds outta this wrold.
I’m in love with it.
I’m gonna steal it away to marry.
Hahaha! Please send the dowery to me. 😉
A brilliant way to add delightful texture, I’m sure!! I definitely want to give this one a shot at some point soon… bookmarked!
Love that you added tempeh to the mix! I usually make a ton of quinoa or some sort of grain for the week so I can just plop it in a bowl and add veggies and beans/chicken for lunches…easy!
Good call on the grain making – I need to get back into the habit of doing that!
Pumpkin chili…that sounds crazy enough to try, especially when I need a dish that is “helluva a fiber-rich,” 🙂
Hey, we can all use more fiber. 😉
Sriracha rocks my world and totally has to be on my chili! I’m a pinto girl with my chili. It makes the most amazingly creamy, thick and chunky chili! We are all about making large batches of things to eat throughout the week. Life has gotten crazy busy for me so that’s a huge time saver.
and award for the most colorful chili evahhh goes to…. =)
it looks GOOD! and i almost lauged out loud at that ecard. i do miss hating the summer heat. its freaking frigid!
That looks so good! And I LOVE The bright green pop of avo. THAT makes it, right there!
Thank you! I am of the belief that avocado belongs on EVERYTHING!
Mmm pumpkin chili?!?! Sign me up, this looks delicious!!! If you haven’t already, feel free to check out the $50 Williams-Sonoma gift card giveaway going on right on my blog! xoxo
I live in North Florida and we finally broke down and turned the heat on the other night. Mid-30’s is my threshold, lol. What a great idea to use pumpkin in chili. I bet it has the best flavor!