Vegan Three Bean Harissa Pumpkin Chili Recipe

Prep Time:
15 min.
Cook Time:
35 min.
Servings:
6-8

This Vegan Three Bean Harissa Pumpkin Chili features kidney beans, butter beans, and pinto beans tossed with fresh mushrooms and sweet potato in a pumpkin-harissa spiced chili sauce, for your new favorite meat-free chili recipe!

Recipe by: Gina Fontana of Healthy Little Vittles

Product Featured: Premier Hard-Anodized Nonstick Dutch Oven

INGREDIENTS

  • 2 tbsp olive/avocado oil
  • 1 tbsp minced garlic
  • 2 cups sweet potato, chopped (about 1 medium-large sweet potato)
  • 2 cups mushrooms, chopped
  • 2 tbsp tomato paste
  • 26.8 oz. (760g) kidney beans, drained and rinsed
  • 1 can (15 oz.) butter beans, drained and rinsed
  • 1 can (15 oz.) pinto beans, drained and rinsed
  • 1/4 cup harissa seasoning
  • 1 can (15 oz.) pure pumpkin puree (NOT pumpkin pie)
  • 24 oz. pasta sauce
  • 2 cans (29 oz.) fire roasted diced tomatoes
  • 1/4 cup maple syrup
  • 2 cups vegetable broth
  • Salt & pepper, to taste

Garnishes:

  • Avocado
  • Cilantro
  • Jalapeno pepper
  • Watermelon radish
  • Vegan cheese
  • Vegan sour cream

INSTRUCTIONS

  1. Heat your Dutch oven over medium heat. Add the oil, garlic, and chopped sweet potato and sauté covered for 10 minutes, stirring frequently.
  2. Add the mushrooms and tomato paste, stir, and sauté for another 5 minutes. Then add the beans and harissa seasoning, stir, cover, and sauté for another couple of minutes.
  3. Finally, add the pumpkin, sauce, fire-roasted tomatoes, maple syrup, vegetable broth, salt, and pepper, stir to combine well and then turn the heat to low. Cover and simmer for 30-45 minutes.
  4. Serve garnished with avocado, cilantro, jalapenos, watermelon radishes, vegan cheese, vegan sour cream, etc., and enjoy alone or with chips, fries, or whatever you like! Store leftovers in the fridge for up to 3 days or freeze for later.
Gina Fontana
Soups And Stews
Vegetarian
Vegetable