Vegan Harvest Chili
Prep time
Cook time
Total time
Vegan harvest chili with sweet potato, pumpkin, cauliflower, quinoa, and cozy fall spices. This one pot meal comes together quickly and easily. It's perfect for meal prep!
Recipe type: Main Course
Cuisine: Vegan, Soup, Chili
Serves: 6 servings
  • 2 tbsp (30 ml) olive oil
  • 1 small white onion, diced
  • 1 medium sweet potato, diced
  • 4 cloves garlic, minced
  • 2 cups (128 g) chopped cauliflower
  • 1 14 oz (425 g) can black beans
  • 1 14 oz (425 g) can kidney beans
  • 1 cup pumpkin puree
  • 1 14 oz (425 g) can crushed tomatoes
  • 1 tsp sea salt
  • 1 tsp chili powder (chipotle preferred, see notes)
  • 1 tsp oregano
  • ½ tsp cumin
  • ½ tsp maple syrup
  • ¼-1/2 tsp pumpkin pie spice
  • ⅛-1/4 tsp cayenne
  • 1 cup (185 g) cooked quinoa
  1. Put a large soup pot over medium high heat. Add the olive oil when it's hot, then add the onion and sweet potato. Sauté for 2 minutes, then add the garlic and cauliflower and stir.
  2. Add the black beans and kidney beans (not drained) followed by the pumpkin, tomatoes, salt, chili powder, oregano, cumin, syrup, pumpkin pie spice, and cayenne.
  3. Stir well and reduce heat to medium low. Simmer for 20 minutes. Stir in the quinoa, taste and adjust the seasonings if desired. Simmer for 10 more minutes then serve.
If you don't have ground chipotle, you can substitute it for really chili powder + ½ tsp smoked paprika to add the smoky flavor.
Recipe by Carrots and Flowers at