Vegan Harvest Chili- a Trader Joe’s Copycat Recipe
I haven’t been this excited about a recipe in a while. This vegan harvest chili is loosely based on the one from Trader Joe’s! Since their vegan harvest chili sells for $4 per 1 1/2 servings and not everyone has access to that store, I knew I had to recreate it for y’all!
This vegan harvest chili has everything you need to celebrate fall- pumpkin, sweet potato, and cozy spices. Plus cauliflower because I’m a super fan, and two kinds of beans for heartiness. You’re going to love this recipe! It’s:
- Made with mostly pantry ingredients
- Packed with vegetables
- Perfect for meal prep
- & SO DELICIOUS!
Now for the best part… It’s so dang easy! Seriously, you don’t even need to drain the canned beans. Just saute the onion and sweet potato, dump the rest of the ingredients in a pot, give it a good stir, and let it simmer. Before you know it, you’ll have a healthy, hearty, comforting meal on the table (probably with some leftovers too!)
- 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
- 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.
- 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.
- 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.