Vegan Pumpkin Chili with Wild Rice + Kale

wild rice, mushroom, tarragon soup

Oh hot da** this chili’s my jam… Y’all I’ve got something special for you today. This Vegan PUMPKIN Chili made in just 30 minutes is hittin’ all the right spots. You could easily eat this on its own, but I chose to serve it over wild rice and added blanched kale leaves- which really took this dish to the next level. Garnish with pumpkin seeds and you’ll be counting down the meals when you can have this again (and again, and again!) This chili allowed me to slide right into pumpkin season with a bang. And my secret ingredient… cinnamon! I was so nervous to add the cinnamon, but it really enhanced the flavor and kicked up the autumn vibes. So go ahead girl (or boy), go ‘head get down…




Oh no...This form doesn't exist. Head back to the manage forms page and select a different form.

You might be asking, why add the kale?! Well other than the fact that I’m obsessed with this green leafy superhero and add it to a lot of my meals, kale has so many health benefits. Curious as to what they are?! Check out this article written by my friend Dana over at Healthy Line:

26 Science-Backed Health Benefits of Kale

Vegan Pumpkin Chili with Wild Rice + Kale

Course: Main Course, Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min


  • 2 cup vegetable stock
  • 1.5 cup wild rice
  • 1 onion (diced)
  • 1 tbsp minced garlic
  • 16 oz whole white mushrooms (stems removed and chopped into large chunks)
  • 15 oz beans (of your choice)
  • 1/2 tsp black pepper
  • 5 pinches salt (more to taste)
  • 14.5 oz can fire roasted diced tomatoes
  • 1 tbsp tomato paste
  • 16 oz canned pumpkin
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 5-6 stalks kale
  • pumpkin seeds (for garnishing)
  • approximately 2 tbsp olive oil


  1. Boil the rice in the vegetable stock, lower the heat, cover and simmer until all the broth is absorbed

  2. While the rice is cooking, dice your onion + mushrooms, drain and rinse your beans

  3. In a medium soup pot over medium heat, add your olive oil and sautee your onion until it starts to turn translucent. Add the garlic and stir together

  4. Add the mushrooms + tomatoes + beans + salt + tomato paste. Stir to combine and let those flavors cook together for a few minutes

  5. Turn the heat down just a bit and add the pumpkin + the rest of the spices. Stir to combine and let the chili simmer until you're ready to serve.

  6. In a large pot, bring water to a boil (for blanching your kale). Turn the heat off and then add the kale and boil for 2 minutes. Rinse with cold water

  7. Serve the rice, top with the chili + kale + pumpkin seeds


Let’s Be Social!

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory

five × one =

This site uses Akismet to reduce spam. Learn how your comment data is processed.

sushi recipes
easy vegan recipes
sushi recipes