High Protein Pumpkin Chili

Nutrition

Calories: 582kcal | Carbohydrates: 47g | Protein: 47g | Fat: 12g | Fiber: 25g
This pumpkin high protein chili is the perfect meal for a chilly, Fall day! It has 39% protein because of all the beans, tofu, and nutritional yeast; it is also has a ton of fiber! This is a pretty easy recipe to make because you mostly wait for stuff to cook, and it’s great for meal prepping because it makes 6 servings. We used a few different types of beans, but honestly, I think you could use any beans you have in your pantry and it would taste about the same. If you want it to taste extra tasty, be sure to sprinkle on some vegan shredded cheese and tortilla chips!
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Servings 6

Ingredients

Tofu Crumble Topping

  • 4 tablespoons soy sauce low sodium
  • 6 tablespoons nutritional yeast or more if you like; more nooch = more protein
  • 2 tablespoons chili powder
  • 1 teaspoon pumpkin pie spice
  • 32 oz High Protein Super Firm Tofu I like Wildwood for this

Chili

  • 1 medium sweet onion finely diced
  • 5 cloves garlic minced
  • 14.5 oz fire roasted crushed tomatoes canned
  • 15 oz canned black beans, low sodium rinse and drain excess liquid
  • 15 oz canned white kidney beans, low sodium rinse and drain excess liquid
  • 15 oz canned butter beans rinse and drain excess liquid
  • 15 oz canned great northern beans rinse and drain excess liquid
  • 1 can pumpkin puree
  • 1 cup vegetable broth
  • 3/4 cup frozen yellow corn
  • 4 tablespoons chili powder
  • 2 tablespoons maple syrup
  • 1 tablespoon cocoa powder
  • 2 teaspoon garlic salt
  • 2 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon paprika

Instructions
 

Making the Tofu

  • Preheat oven to 350º F
  • Cover two to three baking sheets with parchment paper.
  • In a large bowl, crumble both blocks of tofu with hands; these should be very small crumbles. Add the soy sauce, nutritional yeast, chili powder and pumpkin pie spice to the tofu crumbles. Mix well with hands until it has evenly covered all of the tofu (you could also use a spoon to do this if you’re feeling bougie).
  • Distribute the tofu across your baking sheets - you want a thin layer. Put in the oven for 25 - 30 mins; flip the tofu halfway through for even baking. Tofu should be fairly dry and crumbly when it’s ready!

Cooking the Chili

  • Add diced onion to non-stick skillet (medium heat) - saute until translucent. Add the minced garlic and cook for another 1-2 minutes. Keep stirring constantly so this doesn’t burn.
  • You’ll want a large crockpot for this; high heat.
  • Add your onion and garlic to the crockpot, followed by all of the other chili ingredients listed above. Mix well.
  • Allow to cook for 3-4 hours in the Crockpot, occasionally stirring.

Serving the Goods

  • Serve however you want, but my preference is to stir the tofu into the chili only when I’m ready to eat it. I also recommend sprinkling on some extra nutritional yeast, and if you want an extra cheesy flavor - I like to add violife shreds. This chili turns out super thick and chunky so it’s an excellent chili to enjoy with tortilla chips!

Equipment

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Notes

Soy-free Option:
  • Instead of regular tofu, use a soy-free tofu option such as Fava Bean.
  • Use coconut aminos instead of soy sauce.
 
This can keep in the fridge for 4 - 5 days
Did you make this recipe?Mention @proteindeficient.vegan

Additional Information:

  • Could easily make this gluten-free by substituting the soy sauce with coconut aminos.

Author


Protein Deficient Vegan

Protein Deficient Vegan

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