• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Chili Roasted Pumpkin Nachos

October 16, 2017 By Dianne 13 Comments

  • Share
  • Tweet

Chili Roasted Pumpkin NachosVegan Chili Roasted Pumpkin Nachos are the perfect treat for Halloween parties and fall get-togethers!

Sweet pumpkin spice – cinnamon, nutmeg, and ginger – is all the rage in the fall, but I often find myself craving savory pumpkin dishes, like chili and soup. Spices with heat like cayenne and chili actually pair really well with all winter squashes, and they’re really tasty in main dishes and appetizers.

Chili Roasted Pumpkin NachosTo make these Chili Roasted Pumpkin Nachos, you simply toss cubes of pumpkin together with spices and roast them 20 to 30 minutes. Depending on the type of chili powder you use, there can be lot of heat to this snack, but I like to serve it with a cool herbed cashew cheese to offset the spiciness. The cashew cheese can be whipped together quickly in a high-speed blender or food processor while the pumpkin roasts.

Chili Roasted Pumpkin NachosJust about any kind of winter squash, such as acorn or butternut, will do in this dish, if you’re not a fan of pumpkin. I used blue corn chips to give the nachos a spooky Halloween feel, but they’ll work just as well with white corn chips, too.

Chili Roasted Pumpkin Nachos are perfect for parties!

Chili Roasted Pumpkin Nachos are a great party snack or appetizer, but this dish can be served as a light meal, as well. I like to top the whole thing with a big pile of chopped romaine lettuce along with some tomatoes and have it for lunch – it’s almost like a fall taco salad!

Chili Roasted Pumpkin Nachos

Chili Roasted Pumpkin Nachos
Print

Chili Roasted Pumpkin Nachos

Vegan Chili Roasted Pumpkin Nachos are the perfect treat for Halloween parties and fall get-togethers!
Course Appetizer, Snack
Cuisine American
Author Dianne

Ingredients

For the Pumpkin

  • 3 cups pumpkin, cut into bite-sized pieces
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper

For the Herbed Cashew Cheese

  • 1/2 cup raw cashews
  • ¼ cup water
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chopped fresh herbs, such as dill, cilantro, or parsley
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt

For the Nachos

  • 8- ounce blue corn tortilla chips
  • 1 cup cooked black beans
  • 1 jalapeno, thinly sliced
  • 2 scallions, sliced

Instructions

Make the Pumpkin

  1. Preheat your oven to 400° and line a baking sheet with parchment paper and
  2. Place the pumpkin in a large bowl and sprinkle on olive oil and the seasonings. Toss to coat.
  3. Spread the pumpkin out on the baking sheet and roast for 20-30 minutes, until the pumpkin is tender and has browned. You should flip the pumpkin cubes every 10-15 minutes to make sure that all sides brown.

Make the Herbed Cashew Cheese

  1. Mix all of the ingredients together in a high-powered blender. If the mixture is too thick, add more water a tablespoon at a time.

Assemble the Nachos

  1. Lay the chips out in a large dish or platter. Pile on the pumpkin, black beans, jalapeno, and scallions. Drizzle with the Herbed Cashew Cheese. Enjoy!

If you liked this recipe, you’ll might also enjoy:

  • Totally Loaded Vegan Chili Cheese Nachos
  • Roasted Chickpea Taco Salad
  • Buffalo Chickpea Tacos

Chili Roasted Pumpkin Nachos

Chili Roasted Pumpkin Nachos

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Filed Under: Vegan Appetizers and Snacks, Vegan Recipes Tagged With: autumn, cashew cheese, fall, gluten free, halloween, nachos, party food, plant-based, pumpkin, pumpkin nachos, Snack, snack food, Vegan, vegan cheese, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Curried Cauliflower Cream Soup from Awesome Vegan Soups
Next Post: 10+ Vegan Soups and Stews »

Reader Interactions

   

Comments

  1. Linda from Veganosity says

    October 16, 2017 at 10:38 AM

    These look amazing! I’m so into pumpkin right now, and I love that you combined it with my favorite Mexican food.

    Reply
    • Dianne says

      October 16, 2017 at 4:32 PM

      Thank you, Linda!

      Reply
  2. Jenn says

    October 17, 2017 at 4:38 PM

    I love the idea of these nachos! It’s almost like deconstructed chili. Perfect for parties or also a really fun dinner!

    Reply
    • Dianne says

      October 18, 2017 at 7:26 PM

      Thank you, Jenn!

      Reply
  3. Nicole Dawson says

    October 18, 2017 at 1:25 PM

    This is the first time I’ve seen anyone use pumpkin on their nachos & I love it!, especially with the blue corn tortilla chips. So fun.

    Reply
    • Dianne says

      October 18, 2017 at 7:26 PM

      Thank you, Nicole!

      Reply
  4. Sophia | Veggies Don't Bite says

    October 19, 2017 at 2:38 AM

    Dang! It’s like fall and nachos fell in love and had a baby! Now you can eat them all year round!

    Reply
    • Dianne says

      October 19, 2017 at 2:25 PM

      Thanks, Sophia!

      Reply
  5. Amy Katz from Veggies Save The Day says

    October 19, 2017 at 1:42 PM

    These nachos look amazing, Dianne! I can’t wait to try them. This is totally my kind of recipe!

    Reply
  6. Kristina says

    October 20, 2017 at 5:42 PM

    oh I LOVE the sound of this! we make nachos for snacks and meals often… I will remember this one!

    Reply
    • Dianne says

      October 20, 2017 at 6:09 PM

      I hope you enjoy it, Kristina!

      Reply
  7. Alisa Fleming says

    October 21, 2017 at 6:22 PM

    This is such a fun idea for nachos! That herbed cashews cheese sauce looks phenomenal, too.

    Reply
    • Dianne says

      October 22, 2017 at 4:01 PM

      Thanks, Alisa!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Now Available!

Eating Vegan

Now Available!

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more