Today I’m headed to Florida to hang out with my family for a few days. Likely it will be too hot to enjoy a nice steamy pot of chili, but in Colorado and many other places it is certainly chili weather!

Recently, Mr. Nathan Crowder mentioned on his twitter feed that he was going to make a batch of pumpkin chili. What! I was immediately curious, and he was generous enough to share his recipe with me. It looked pretty veganizable, so I decided to try my hand, and oh my god oh my god this is my new go-to chili recipe. It’s also calorically reasonable for a large bowl of autumn goodness, coming in at a mere 251 calories per serving, with only 5.5 grams of fat. It also has 10 grams of fiber per serving, and 10 grams of protein. Nutritionally sound!

I elected to replace the ground turkey with Soyrizo, a vegan chorizo product available at most grocery stores these days, and definitely natural grocers. The rest was pretty 1:1, except I bulked up the flavoring elements. This is always a good idea when you veganize recipes: meat tends to add flavors to food, so with vegan stuff, you often have add in additional flavors for the same richness.

The original can be found here. Mine’s below!

Pumpkin Chili, Vegan Style! (serves 6)


1 tsp olive oil

1 large chopped onion

1 large chopped red bell pepper

6 clove garlic

6 oz soyrizo (1/2 package)

1 (14.5 oz) cans peeled and diced fire roasted tomatoes w/green chilis

1 (15 oz) can pure pumpkin

1 (15 oz) can tomato sauce

1 (15.25 oz) can kidney beans, drained and rinsed

2 fresh green chiles (4 oz) or 1 4 oz can diced green chile

1 can whole kernel corn

Spice Blend:

1 tablespoon chili powder

1 teaspoon whole cumin

1 teaspoon whole coriander

1 teaspoon oregano

1 teaspoon thyme

1 bay leaf

1 teaspoon cinnamon

1 tablespoon cocoa powder

1 teaspoon salt

1/2 teaspoon ground black pepper


Heat oil in a decently-large pot over medium-high heat. Add onion, peppers (chiles and red), and garlic. Sauté, stirring frequently, for 5-7 minutes or until tender. Add spice blend, sauté for a minute or until fragrant. Add soyrizo, cook until browned.

Add everything else on the ingredient list, plus (after dumping in the tomato sauce) fill the can ¾ of the way with water and add that, too. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes or longer. I did mine for about an hour as I got a wild hare to make cornbread and thus it cooked for a million years and tasted delicious!

The chili is pictured with a slice of the scallion cornbread from Appetite for Reduction!