Now that we’re really into those cold winter months here in Los Angeles, all I’ve been craving is soups & stews. I just want to eat a big bowl of something super warm to keep me going when I feel like freezing… even though its only been in the 60’s here haha. This creamy Pumpkin Chicken Chili is the perfect thing to warm you up this winter, and is actually pretty easy to make even though the ingredient list may seem like a lot (plus you probably have more than you think already in your pantry).
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You’ll first want to start out by making your “chicken”. Now there are plenty of brands out there that make vegan chicken- Gardein, The Abbot’s Butcher, Beyond Meat, etc. You can definitely use any of those for this (just make sure if it’s not ground, that you shred / chop it up before hand!). Milk & Eggs carries Beyond Meat Chicken as well as The Abbot’s Butcher Ground Chicken (which would work great here).
But if you’d like to make your own, it’s super easy! I’m sure a lot of you have heard of Textured Vegetable Protein (TVP). Unfortunately Milk & Eggs doesn’t carry it, but if you have a stocked vegan pantry you probably already have it! If not, you can get it at most grocery stores, I usually buy the Bob’s Red Mill brand, any asian grocery store (sometimes called soy curls), or off amazon!
You’ll need roughly 1-1 1/2 pounds of it once it has been hydrated. That means you’ll need less of that to actually hydrate, around 3/4 of a pound or even less- this stuff REALLY puffs up. In a pot, bring your vegetable broth & seasonings to a boil. You’ll have to follow the package instructions for how much liquid you’ll need, every brand is different- but make sure you make a bit extra than needed incase it dries out too much. Put your dry TVP in a large bowl, add in your hot broth, and cover immediately. Let sit for a few minute (this will happen fast) until all the liquid is absorbed. Fluff with a fork, taste it & if it’s still a little hard in the center, add some more liquid and cover again until it’s soft all the way through. Now you could do this with just plain water instead of the mix I did, but I find that the mix of seasonings and vegetable broth gives it more flavor and makes it taste more like chicken! Set this aside until your ready to use it in your chili.
For the Chili itself, finely chop all your vegetables & herbs. Add some oil to a stock pot over medium heat & add in your onion, carrots, celery, and garlic. Cook until almost fork tender- about 10 minutes. Remove the vegetables & transfer to a bowl. Add in some more oil, then add in your hydrated TVP. Allow to brown slightly, then add back in your vegetables, along with all the spices & fresh herbs. Stir and cook for a minute or two, just to let all the flavors hang out together.
Once that’s done, add in your vegetable broth & pumpkin puree. Scrape up any bits off the bottom of the pot, and mix well. Bring to a light boil, then reduce to a simmer. While that’s cooking, drain & rinse your white beans. Add them to the pot, along with your creamer (make sure it is UNSWEETENED AND UNFLAVORED), and stir to combine. Allow to cook for about 5 minutes until the beans are warmed through and the soup has thickened slightly. I like to serve mine topped with fresh parsley & crushed red pepper, but add any toppings you like, or none at all!
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Pumpkin Chicken Chili
This creamy pumpkin chicken chili is perfect for these cold winter months- it’s so warming & hearty, plus it’s completely vegan & gluten free, so you can eat it with no guilt!
- 3 tbsp olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 stalks of celery finely chopped
- 6 garlic cloves minced
- 1 1/2 tbsp ground coriander
- 1 1/2 tbsp smoked paprika
- 1 1/2 tbsp ground cumin
- 1/2-1 tbsp crushed red pepper flakes
- 1 tbsp black pepper
- salt to taste
- 2 tbsp fresh rosemary finely chopped
- 2 tbsp fresh thyme finely chopped
- 2 tbsp fresh sage finely chopped
- 1 15 oz. can pumpkin puree
- 2 15 oz. cans white beans
- 2 cups vegetable broth
- 1/2 cup unsweetened plain soy / almond creamer
- 1 1/2 pounds textured vegetable protein (TVP) (measure it for the chili once cooked, you’ll probably need about 3/4 pound dry to start)
- vegetable broth (however much the package calls for, for the amount you’re rehydrating)
- 2 tbsp poultry seasoning
- 1 tsp salt
- 2 tsp nutritional yeast
- 1 tbsp tamari
To make the chicken, add your vegetable broth (however much liquid the package of TVP says you need to rehydrate the amount you use) along with the spices and tamari to a pot & bring to a boil.
Place your dry TVP in a bowl, and cover with the boiling liquid. Cover & let sit until the TVP has absorbed all the liquid. Always make a little extra liquid than recommended, incase you need to add more. Set your TVP aside while you work on the chili itself.
In a stock pot over medium heat, add your oil & once shimmering, add in your onion, carrot, celery, & garlic- and allow to cook almost cooked through, about 10 minutes. Stir frequently.
Remove from the pot & place in a bowl. Add some more oil to the pot, and add in your TVP. Cook until slightly browned, then add back in your cooked vegetables, along with your dried spices & fresh herbs. Cook for another minute until all the flavors have combined.
Add in your vegetable broth & pumpkin puree, and stir to combine. Bring to a boil & reduce to a simmer, adjust seasoning if necessary. Allow to cook for 5 minutes over low heat.
Drain & rinse your white beans, and add them to the pot along with your creamer. Stir to combine, bring back to a light boil just to help the beans warm through.
Serve with fresh parsley and crushed red pepper on top.