Nutrition
Calories: 602kcal | Carbohydrates: 48.3g | Protein: 48.2g | Fat: 13g | 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!
Servings
Ingredients
Tofu Crumble Topping
- 32 oz Super/Extra Firm Tofu
- 4 tbsp Soy Sauce low sodium
- 6 tbsp Nutritional Yeast
- 2 tbsp Chili Powder
- 1 tsp Pumpkin Pie Spice
Chili
- 1 Sweet Onion, medium finely diced
- 5 cloves Garlic minced
- 14.5 oz Fire Roasted Crushed Tomatoes canned
- 15 oz Black Beans, low sodium rinse and drain excess liquid
- 15 oz White Kidney Beans, low sodium rinse and drain excess liquid
- 15 oz Butter Beans rinse and drain excess liquid
- 15 oz Great Northern Beans rinse and drain excess liquid
- 15 oz Pumpkin Puree
- 1 cup Vegetable Broth
- 3/4 cup Yellow Corn frozen
- 4 tbsp Chili Powder
- 2 tbsp Maple Syrup
- 1 tbsp Cocoa Powder
- 2 tsp Garlic Salt
- 2 tsp Onion Powder
- 1/2 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Nutmeg
- 1 1/2 tsp Paprika
Instructions
Making the Tofu
- Preheat oven to 350º F (177 C).
- 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
Track this on My Fitness Pal searching:
PDV High Protein Pumpkin Chili
Soy-free Option:
- Instead of regular tofu, use a soy-free tofu option such as Fava Bean.
- Use coconut aminos instead of soy sauce.
Did you make this recipe?Mention @proteindeficient.vegan