Spice Things Up With This Fall Pantry Chili

Previously posted to the You Poor Vegan blog

What is there not to love about Fall? Colorful leaves are falling, the weather is beautiful, my hair is on its best behavior and The Walking Dead is back on! This also means that I can start switching up the style of my dishes to accommodate the weather. Being new to the vegan world has taught me how much I enjoy a savory meal, especially when the temperatures drop and I’m looking for some comfort food to keep me warm and toasty.  One of my favorite Fall meals to cook is chili. It hits all my spots — savory, spicy, and a touch of sweet. What I put in my chili depends on what I have on hand (improv is my thing) and what’s seasonal now that I’ve switched to a plant-based diet.

Around the time when the refrigerator is looking bare and the pantry is running low is the perfect time for a pantry chili. I know I’ll always have canned beans stocked, leftover vegetables from the week, and whatever else I can throw in there to make a hearty meal. The dynamic duo in this one pot dish was some seasonal pumpkin (which was on sale) and cauliflower which was a pleasant surprise. Not only did the cauliflower add texture to the chili but it almost made me forget that there was no meat in it. I’ll definitely be making this again.

Serves 4

Prep time: 15 minutes

Cook time: 30-40 minutes


1 can black beans

1 can red kidney beans

1 each green bell pepper diced

1 1/2 – 2 cups tomato juice (paste or sauce works too)\r\n\r\n2 cups diced fresh pumpkin ( 1 inch cubes)

2 cups chopped cauliflower

1/2 cup of diced onions

1 tbsp diced garlic

1 tbsp sriracha sauce (optional)

1 tbsp olive oil

1 tbsp cilantro

1 tbsp sugar

Chilli Powder Recipe

2 tablespoons paprika

2 teaspoons oregano

1 1⁄4 teaspoons cumin

1 1⁄4 teaspoons garlic powder

1 1⁄4 teaspoons cayenne pepper

3⁄4 teaspoon onion powder


  1. Turn the stove onto medium high and add the olive oil. As the olive oil begins to get hot add the onions and the diced garlic. Cook until onions are translucent.
  2. Add the diced green bell pepper to the pot and toss for 5 minutes.
  3. Add the cauliflower into the pot and cook until slightly charred.
  4. Add the remaining ingredients except for the cilantro to the pot. Draining the beans are optional. I like to add some of the liquid from the kidney beans for flavor and thickness.
  5. Turn the heat on the stove down to medium-low to simmer slowly for 30-40 minutes or until the pumpkin is cooked until soft.
  6. Add the cilantro for garnish before serving.


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