Hi Reader,

Chili season is here, and this year I'm doing something a little different.

Instead of the usual chili powder, this recipe leans into warm Middle Eastern spices like cinnamon, allspice, and harissa. Balanced with pumpkin, sweet potato, and chickpeas for a base that's naturally thick and satisfying. Crumbled tofu keeps the protein high, and a tahini-lemon drizzle on top brings the whole bowl together.

It's one pot, ready in about an hour, and reheats even better the next day, which makes it an easy one to add to your meal prep rotation this week.

Why you'll love it:

• Fiber and plant protein-forward
• Naturally sweetened, no refined sugar
• Freezer-friendly for up to 3 months
• Customizable heat level

Full recipe is on the blog now → Middle Eastern Spiced Vegan Pumpkin and Sweet Potato Chili​

​Middle Eastern Spiced Vegan Pumpkin and Sweet Potato Chili​

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