Traditional chili gets an upgrade! 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!
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
I don’t know about you, but chili is such a great comfort food go-to in the fall and winter time. It’s warming, inviting, delicious, and easy- all the things a weeknight comfort meal should include. But it also makes a great weekend football appetizer served with fries, noodles, chips or whatever you like to eat chili with.
Speaking of football- Fall is upon us, which means soup and chili season is coming right along with it! So I teamed up with Calphalon to bring you this delicious Autumn recipe with a touch of pumpkin and harissa for a unique chili experience.
And what comes along with the best experience of making this Vegan Three Bean Harissa Pumpkin Chili is using my favorite Calphalon Premier™ Hard-Anodized Nonstick Cookware, in particular the Calphalon Premier™ Hard-Anodized Nonstick 8.5-Quart Dutch Oven . It really makes this already easy peasy chili recipe even easier with its quick heat up time, longer-lasting, superior nonstick performance, and balanced food heating. Not to mention, we’re talking a one-pot meal here!
I used the Calphalon Premier™ Hard-Anodized Nonstick 8.5-Quart Dutch Oven for this chili recipe because it was the perfect size to get all these beans, mushrooms and sweet potato stirred together and it comes with a lid for simmering these fantastic chili flavors together.
Beans are HIGHLY nutritious, particularly kidney beans- maybe the king of all the beans. Among other amazing vitamins and minerals, beans have protein and fiber. Then combine them with powerhouse pumpkin and you have yourself one nourishing plant-based meal that even the meat-lovers will enjoy 😉
I recently discovered Harissa Spice and fell in love with it. It’s a North African hot chili pepper spice made up of hot chili peppers and spices such as garlic, coriander seeds, and caraway seeds. You can certainly find it in stores like Whole Foods and on Amazon, but you can also make your own Harissa Spice at home using those spices individually. It adds a deep, roasted pepper flavor to the chili with a hint of sweetness and a kick of heat that pairs so nicely with the pumpkin. And using harissa fully replaces using chili powder, it’s the perfect way to spice up your chili, both literally and figuratively speaking.
You’ll start this vegan chili recipe by heating up some olive or avocado oil in your Calphalon Premier™ Hard-Anodized Nonstick 8.5-Quart Dutch Oven, then sautéing the sweet potato, garlic, mushrooms, tomato paste and harissa powder together over medium heat until the sweet potatoes are soft, about 15 minutes.
Then you’ll add the beans, canned tomatoes, pumpkin, tomato sauce, maple syrup, vegetable broth, salt and pepper- stir together and bring to a simmer. Reduce the heat to low, cover and simmer for 30-45 minutes.
Head over to Calphalon.com to purchase your Calphalon Premier™ Hard-Anodized Nonstick 8.5-Quart Dutch Oven and use code GINA25 for 25% off! 🙂 Then go get yo chili on!
- 2 tablespoons olive/avocado oil
- 1 tablespoon minced garlic
- 2 cups sweet potato, chopped (about 1 medium-large sweet potato)
- 2 cups mushrooms, chopped
- 2 tablespoon 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 ounces pasta sauce
- 2 cans (29 oz) fire roasted diced tomatoes
- 1/4 cup maple syrup
- 2 cups vegetable broth
- salt & pepper, to taste
- jalapeno pepper
- watermelon radish
- vegan cheese
- vegan sour cream
- Heat your Calphalon dutch oven over medium heat. Add the oil, garlic, and chopped sweet potato and saute covered for 10 minutes, stirring frequently.
- Add the mushrooms and tomato paste, stir, and saute for another 5 minutes then add the beans and harissa seasoning, stir, cover and saute for another couple of minutes.
- Finally, add the pumpkin, sauce, fire roasted tomatoes, maple syrup, and vegetable broth, salt and pepper, stir to combine well and then turn the heat to low. Cover and simmer for 30-45 minutes.
- 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 to eat chili with! Store leftovers in the fridge for up to 3 days or freeze for later.
** This is a sponsored post written for Calphalon