This kid-friendly & not-too-spicy gluten-free and vegan pumpkin chili recipe is a major hit in our family and perfect for make ahead lunches!
The Key to Kid-Friendly Chili
If you’ve been around for a while, you likely know that the only recipes I share are kid friendly! I am huge on limiting as much waste as possible in our home, and that includes food waste.
That means I always do my best to gear our family recipes to be as kid-friendly as possible.
This kid-friendly chili is one my boys seriously love & I love that it is a simply enough recipe to set up on the stove and let be!
But the key to kid-friendly recipes in my eyes with something like my gluten-free and vegan pumpkin chili recipe is to limit the spice.
Not all of the spice. But SOME of the spice.
When you get to the ingredients and instructions down below, you’ll see that I do include a bit of spice to add some bold flavor to the gluten-free chili recipe, but not a whole lot!
Click here for a post diving into how to check out the spice level of your jalapeños.
You can, however, knock out the minced jalapeño completely and the recipe will still taste amazing!
What to Remember While Making Up this Gluten Free and Vegan Pumpkin Chili Recipe
Speaking of jalapeños, please read this post that includes some pointers when it comes to working with peppers. The LAST thing you want is jalapeño juice left over on your hands when you go to touch your face, or even worse, eyes.
Aside from the safety warning about jalapeños though, this pumpkin chili recipe is pretty straight forward! I think it caters well to many different lifestyle diets as well, however, I am not positive so be sure to double check.
How to Make My Easy Gluten-Free and Vegan Pumpkin Chili Recipe
Be sure to PIN this recipe for later! The recipe card offers a super easy way to save it to one of your Pinterest boards for later.
Gluten-Free and Vegan Pumpkin Chili Recipe
Ingredients
- 2 Tbsp olive oil
- 1/2 Red onion chopped
- 1 Red bell pepper chopped
- 2 Garlic cloves minced
- 1 Jalapeño minced
- 1 Tsp chili powder
- 2 Tsp paprika
- 2 Tsp cumin
- 1/2 Tsp cinnamon
- 1 1/2 Cups broth
- 1 Can diced tomatoes
- 1 Can black beans
- 1 Can red beans
- 1/2 Cup pumpkin puree
- 1/2 Cup diced pumpkin
Instructions
- Heat the olive oil in a pot over medium heat.
- Add the onion and cook until transparent, around 6 minutes.
- Add the bell pepper and cook until softened, around 3 minutes.
- Add the garlic clove and jalapeño and sautee until fragrant.
- Stir in the spices and cook for 30 seconds.
- Add the rest of the ingredients and stir to combine.
- Close with a lid and cook on medium heat for 30 minutes or until thick and fragrant.
- Serve topped with avocado and dig in. I also enjoy scooping leftovers with tortilla chips.
This pumpkin chili recipe keeps very well in the fridge!
I love making up a huge batch to eat during the week. Here are some of my favorite glass food storage containers:
I’d love to hear what you think about this recipe! If you make it, be sure to tag me, @shynnz, on Instagram so I can share!
Looking for more gluten-free + vegan recipes? Check out some of these!
Easy Toddler Approved Pumpkin Muffins
Vegan + Gluten-Free Chickpea Edible Cookie Dough
Gluten-Free Oatmeal Rainbow Bites
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