Healthy Little Vittles
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Lunch & Dinner

Vegan Three Bean Harissa Pumpkin Chili

by Gina Fontana September 24, 2021
written by Gina Fontana September 24, 2021
Jump to Recipe

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!

two bowls of vegan three bean harissa pumpkin chili with a Calphalon pot next to it and sliced produce for garnishes

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.

two bowls of vegan three bean harissa pumpkin chili, hands holding one of the bowls spooning some out

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.

close up of a bowl of vegan three bean harissa pumpkin chili

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!

Calphalon dutch oven with cooked chili in it and a cutting board beside it with cilantro, avocado, watermelon radish, and jalapeño peppers

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.

action shot of me serving out some chili from the pot into a bowl

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 😉

3/4 view of a bowl of chili with the calpalon pot in the back

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.

all of the chili ingredients laid out in bowls and the beans in the Calphalon pot

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.

two bowls of chili with two glasses of water and a board of toppings

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!

I hope you slide into chili season with this Vegan Three Bean Harissa Pumpkin Chili! Comment below and don’t forget to tag me on Instagram or Facebook if you make it!

Continue to Content
two bowls of chili with two glasses of water and a board of toppings

Vegan Three Bean Harissa Pumpkin Chili

Yield: 6-8 people
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

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!

Ingredients

  • 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

Garnishes

  • avocado
  • cilantro
  • jalapeno pepper
  • watermelon radish
  • vegan cheese
  • vegan sour cream

Instructions

  1. Heat your Calphalon dutch oven over medium heat. Add the oil, garlic, and chopped sweet potato and saute covered for 10 minutes, stirring frequently.
  2. 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.
  3. 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.
  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 to eat chili with! Store leftovers in the fridge for up to 3 days or freeze for later.

Notes

** This is a sponsored post written for Calphalon

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Lunch & Dinner
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

Cover image of a cupcake with strawberry frosting: The Beginners Guide to Gluten-Free, Vegan Baking by Gina Fontana
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Gina | Healthy Little Vittles
With summer festivities being in full swing I coul With summer festivities being in full swing I couldn't think of a more perfect recipe to share with you to bring to all your summer cookouts, picnics, and pool parties! These AIR FRYER CHURRO CHIPS AND FRUIT SALSA makes the perfect healthy snack/appetizer that's easy to make and that everyone will love!
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#ad What goes best with salsa? Chips, but of course! What goes best with fruit salsa? Homemade cinnamon sugar chips! Today I've teamed up with @Calphalon to make this scrumptious snack recipe, and thanks to their Performance Cool Touch Air Fry Oven, these cinnamon sugar chips are extra crispy and made in just 15 minutes!
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I've had a few different air fry ovens in the past and I have to say that they didn't even compare to the Calphalon Air Fry Oven! For one, it preheats so quickly! With Quartz Heat Technology and Turbo Convection the oven preheats faster and provides even heat. I noticed the air frying capability of the Calphalon Air Fry Oven is far superior to any others I've owned, we're talking fast and extra crispy.
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Now that we have our delicious churro-flavored dippers, let's talk about the delectable fruit salsa made in The @Calphalon ActiveSense™ Blender with salsa blend mode! In my version I've chosen to use strawberries, raspberries, blackberries, blueberries, green apple, peaches, dragon fruit, and kiwi. The ActiveSense Technology™ uses sensors to work together with programs in the motor to adapt the speed and amount of time the blades are blending to deliver the perfect consistency.
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Get the recipe on the blog! Clickable link in bio @healthylittlevittles 

🎉 USE CODE GINA25 for 25% OFF sitewide when you shop on Calphalon.com!!! 🎉
#CalphalonKitchenClub #Calphalon The air fry oven can be found on @amazon
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RECIPE HERE (clickable link in bio): https://www.healthylittlevittles.com/air-fryer-churro-chips-and-fruit-salsa/
Remember a couple years ago when Dalgona took the Remember a couple years ago when Dalgona took the social world by storm?! Well I made this ICED MATCHA DALGONA LATTE and it has some great reviews if you’re still into it! 😉💚
.
INGREDIENTS 
3 tablespoons aquafaba
1/4 teaspoon cream of tartar
2 tablespoons sugar (I used monk fruit sugar but you can use organic cane sugar)
1 teaspoon matcha powder
ice
plant milk (I used unsweetened hemp milk)

INSTRUCTIONS 
Using your Kitchen Aid or hand mixer, beat the aquafaba on high speed until it starts to foam up, about 5 minutes.
Gently add the cream of tartar, sugar, and matcha powder and continue to beat until your foam is thick and glossy.
Fill a mug/glass with ice and plant milk until it's about 3/4 full.
Top with whipped matcha and enjoy!
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https://www.healthylittlevittles.com/iced-matcha-dalgona-latte/
DAIRY-FREE MEXICAN STREET CORN QUINOA SALAD 🌽 . DAIRY-FREE MEXICAN STREET CORN QUINOA SALAD 🌽
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A few weeks ago I asked you guys what recipes you wanted to see from me, and Mexican street corn was one suggestion. I decided to make a salad out of it and combine it with quinoa for a fantastically tasty salad to bring to all your summer picnics! 😁 it’s so so good and super duper easy to make 👍🏻
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I haven’t drafted up the blog post with the recipe quite yet, but since the 4th of July is coming quickly I wanted to share it with you here on the gram! Hope you love it!
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INGREDIENTS

1/2 cup quinoa, uncooked
3/4 cup water
1-2 tablespoons olive oil
2 cups corn (frozen, canned, or fresh)
1/3 cup red onion, diced
1 cup dairy-free feta cheese (or other non-dairy cheese, like Parmesan)
1/4 cup fresh cilantro minced, a few leaves left for garnish

The Dressing
1/4 cup mayonnaise
1/2 tablespoon apple cider vinegar
2 tablespoons lime juice, more for garnishing if desired
1/2 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper

INSTRUCTIONS
Boil 3/4 cup of water in a small saucepan and cook 1/2 cup of quinoa according to package directions, about 15 minutes until all the water is absorbed.
While the quinoa is cooking, heat the olive oil in a large skillet medium high heat. Add the corn and saute until slightly charred, approximately 7-10 minutes. Transfer the corn to large bowl. Next, add the red onion, cilantro, and 1 cup of the cooked quinoa to the bowl. Mix to combine.
In a seperate small bowl, add all dressing ingredients and whisk/stir until smooth. Pour the dressing into the bowl with the corn, toss to mix well.
Add 1/2 of the dairy-free feta (or other dairy-free cheese of choice), mix. Let the salad cool for at least 10-15 minutes and then add the remaining half of the cheese and mix. Garnish with more fresh cilantro and feta and serve! You may make this salad a few hours ahead of time, just be sure to cover and chill until you're ready to serve.
If you haven’t tried these CRISPY CINNAMON SUGAR If you haven’t tried these CRISPY CINNAMON SUGAR SWEET POTATO WEDGES yet, I highly recommend you add them to your weekend menu 🤗
🛒: Crispy Cinnamon Sugar Sweet Potato Wedges 

INGREDIENTS 
2 large sweet potatoes
2 tablespoons tapioca starch (flour)/arrowroot/cornstarch
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
1 teaspoon salt
~2 tablespoons olive oil

Dipping Sauce
1/2 cup sour cream (preferably dairy-free) my favorite is @foragerproject 
2 tablespoons coconut sugar

INSTRUCTIONS 
Start by scrubbing the outsides of the sweet potatoes well. Then as evenly as possible, slice them into wedges.
Next, soak the sliced sweet potato wedges in a bowl of cold water for one hour. This step is optional if you're in a time crunch. While the sweet potatoes are soaking, combine 2 tablespoons of tapioca starch (or alternatively arrowroot/cornstarch), 1 tablespoon of coconut sugar, 1 teaspoon of cinnamon and 1 teaspoon of salt in a gallon-sized plastic bag and shake to combine. Preheat the oven to 400 degrees F. After the sweet potato wedges have soaked, pat them dry with a paper towel and gently place all of them in the plastic bag with the cinnamon sugar mixture. Seal the bag and shake to evenly coat each potato wedge as best as you can. Remove the wedges from the bag and place them on a parchment-line baking sheet. I like to sprinkle any leftover cinnamon sugar mixture from the bag over the potatoes. Drizzle with olive oil and roast in the oven at 400 degrees for about 30-35 minutes until they start to look golden and crispy, almost caramelized! YUM. You'll want to flip them halfway through to ensure even crisping. While the sweet potato wedges are roasting, make the coconut sugar sour cream sauce. This is THE BEST sauce and pairs so deliciously with the sweet potato. Simply combine 1/2 cup sour cream (vegan if you can find it) with 2 tablespoons of coconut sugar and whisk until smooth. Store it in the fridge while you wait for the sweet potatoes to finish. You can season to taste, and then allow them to cool slightly for about 5 minutes- they will get crispier as they cool. Serve with the coconut sugar sour cream dipping sauce!
Start your day with this STRAWBERRIES & CREAM BREA Start your day with this STRAWBERRIES & CREAM BREAKFAST QUINOA! 🍓 Top with banana “ice cream” and enjoy and healthy, plant protein-packed brekkie!

🛒: Strawberries and Cream Breakfast Quinoa 

INGREDIENTS 

Strawberry Compote
16 ounces fresh strawberries, sliced in half
1 teaspoon lemon juice
2 tablespoons maple syrup

Quinoa
1 can (~1.5 cups) light coconut milk
1/4 cup pure maple syrup
2 teaspoons pure vanilla extract
1 cup uncooked quinoa, rinsed
1 tablespoon chia seeds
1/8 teaspoon salt

Banana Nice Cream
1 frozen banana
1/2 teaspoon pure vanilla extract
~ 1 tablespoon plant milk (or water)

INSTRUCTIONS 
The night before, you'll want to make sure you peel and freeze a banana if you're planning on enjoying the banana nice cream on top, which I HIGHLY recommend.
Heat your Calphalon Premier™ Hard-Anodized Nonstick 10" Fry Pan over medium-high heat. Add the strawberry compote ingredients: the strawberries, lemon juice, and maple syrup. Tossing them occasionally, saute the strawberries until they start to become soft and the juices release, about 5-7 minutes. Reserve half of the strawberries in a bowl for topping, keep the remaining half of the strawberries in the pan.
Add the quinoa ingredients in this order: the coconut milk, maple syrup, vanilla, chia seeds, quinoa, and salt. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes until the quinoa is soft and cooked.
Meanwhile, make the banana nice cream. In a food processor/blender, add the frozen banana, vanilla and plant milk. Blend until smooth and creamy and the texture resembles soft serve ice cream. Don't add too much milk or it will be runny, so I like to add this slowly while it's blending. You may add more or less if needed. Place the nice cream in the freezer until ready to serve.
Serve the quinoa in bowls, top with the remaining sauteed strawberries, banana nice cream, and sprinkle with chia seeds. Store any leftovers in an airtight container in the fridge.
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https://www.healthylittlevittles.com/strawberries-and-cream-breakfast-quinoa/
This DAIRY-FREE CREAMY TAHINI DRESSING is my go-to This DAIRY-FREE CREAMY TAHINI DRESSING is my go-to dressing for salads, grain bowls, rice bowls and more! It’s so easy to make with only 7 simple ingredients: tahini, plant milk, olive oil, vinegar, salt, lemon juice, and maple syrup. Be sure to keep this healthy homemade dressing in your fridge at all times!
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Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/dairy-free-creamy-tahini-dressing/
This SIMPLE VEGAN ROASTED POTATO SALAD is so easy This SIMPLE VEGAN ROASTED POTATO SALAD is so easy to make and will definitely be a favorite side dish at your next cookout or picnic! It’s perfect for Juneteenth or Father’s Day coming up this weekend! ❤️
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Today I am teaming up with Shanika from @orchidsnsweettea_ to bring you this delicious side dish recipe. Shanika developed this Simple Vegan Roasted Potato Salad and was lovely enough to share it with me so I could photograph it and share it with all of you! My whole family LOVED it… it’s so flavorful, yet so simple to make.
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👉🏻 no peeling required!
👉🏻 roasted potatoes adds flavor!
👉🏻 enjoy warm or cold!
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INGREDIENTS 
• 2-3 pounds Yukon gold potatoes, cubed 
• 2 tablespoons olive oil 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 1 cup chopped celery 
• 1 tablespoon sweet relish 
• 1 green onion, chopped 

Creamy Garlic Herb Sauce
• 1/2 cup vegan mayonnaise
• 1 teaspoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (Can also use paprika)
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup

INSTRUCTIONS
Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.
Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.
Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve.
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https://www.healthylittlevittles.com/simple-vegan-roasted-potato-salad/
CREAMSICLE TART 🧡🤍 An easy summer dessert th CREAMSICLE TART 🧡🤍 An easy summer dessert that tastes like a creamsicle popsicle! A gluten-free, grain-free shortbread crust filled with a layer of vanilla coconut cream topped with a cara orange citrus layer. Garnish with vegan, dairy-free whipped cream and fresh orange slices! 🍊
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SHOP the ingredients 👉🏻 Summer Creamsicle Tart

Full recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/summer-creamsicle-tart/
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