Pumpkin Chili

The secret ingredient? Pumpkin puree. It adds body, richness, and a touch of fall flavor that makes this chili absolutely irresistible. Plus, Butler’s Soy Curls give it a satisfying, meaty texture that even non-vegetarians love.

Video coming soon

Ingredients—Single Recipe

Serves 4-6

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 6 oz mushrooms, chopped
• 1 (4 oz) can diced green chilis (optional)
• 3 cloves garlic, minced
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can fire-roasted tomatoes
• 2 1/2 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup Butler’s Soy Curls, soaked in 1 1/2 cups boiling water
• 1 1/2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 1/2 tablespoon oil for sautéing (optional)

Ingredients—Double recipe

Serves 10-12

• 2 red bell pepper, chopped
• 2 green bell pepper, chopped
• 2 medium onion, chopped
• 12 oz mushrooms, chopped
• 2 (4 oz) can diced green chilis (optional)
• 6 cloves garlic, minced
• 2 (15 oz) can pumpkin puree
• 2 (15 oz) can fire-roasted tomatoes
• 4 cups vegetable broth
• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups Butler’s Soy Curls, soaked in 3 cups boiling water
• 1 tablespoon chili powder
• 3 teaspoons ground cumin
• 2 teaspoon smoked paprika
• 1 teaspoon chipotle powder
• 1 tablespoon oil for sautéing (optional)

Method

1. Soak the Butler’s Soy Curls in 1 1/2 cups boiling water for 30 minutes. Drain well and squeeze out excess water before using.
2. While the soy curls are soaking, chop the red and green bell peppers, onion, and mushrooms into medium-sized pieces. Mince the garlic. Drain and rinse the black beans and kidney beans. Measure out all spices and open all cans so everything is ready to go.
3. Heat the oil in a large stock pot over medium heat. Add the chopped peppers, onion, and mushrooms. Sauté for 5-7 minutes until the vegetables are soft.
4. Add the minced garlic, diced green chilis, chili powder, cumin, smoked paprika, and chipotle powder. Stir to combine. If the mixture starts to stick, add a splash of the vegetable broth. Cook for about 5 minutes to let the flavors meld together.
5. Add the remaining vegetable broth, pumpkin puree, fire-roasted tomatoes, drained black beans, drained kidney beans, and the drained soy curls. Stir well to combine.
6. Bring the chili to a simmer, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
7. Serve over brown rice or enjoy on its own. This chili freezes beautifully—portion into containers for easy meals throughout the week.