by Faith VanderMolen
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Full of colorful veggies, fiber-rich beans and creamy pumpkin puree, this Hearty Vegan Pumpkin Chili is a fun spin on traditional chili and is sure to satisfy the whole family! It's the perfect main dish for fall!
Today we're sneaking some pumpkin puree into this vegan Pumpkin Chili Recipe and man, oh man, is it delicious!If you think this recipe sounds strange, let me tell you that the pumpkin flavor isn't overwhelming, but simply adds a rich, creaminess that you'll love. Not to mention some extra nutrition! If you love pumpkin, be sure to try out my creamy pumpkin peanut butter soup or pair this pumpkin chili with some Vegan Pumpkin Cornbread Muffins.
Jump To
- Why You'll Love This Recipe!
- Ingredients
- How to Make Vegan Pumpkin Chili
- Expert Tips
- Recipe FAQs
- More Savory Pumpkin Recipes
- š Recipe
Why You'll Love This Recipe!
- Creamy pumpkin puree makes this chili recipe perfect for fall.
- Thanks to lots of canned beans and tomatoes, this vegan chili recipe comes together in a flash.
- This recipe is an amazing freezer meal! Make a double batch and give some to a friend or freeze half for another time.
- Different toppings such as sliced avocado, fresh cilantro and my Vegan Cashew Sour Cream turn this easy-to-prepare meal into something extra fancy.
- This chili is easy to bulk up. When I was growing up we always served our chili over macaroni noodles (Cincinnati chili style), but here in Malaysia we often eat it over rice! Of course, you can also serve your chili with cornbread.
- This is the perfect recipe for any of your vegan or vegetarian friends and family members as it doesn't contain any animal products, such as meat or dairy.
- While this chili recipe doesn't contain any meat, it's still super packed with protein thanks to the variety of beans. You'll stay full for ages!
Ingredients
- Chili powder - (the American spice blend, not ground up chilies! I personally like to use this homemade Chili Powder Recipe, which is made with paprika, cumin, oregano, garlic powder, onion powder and a touch of chili powder.
- Pumpkin pie spice - This really is optional, but just a touch of pumpkin pie spice gives this pumpkin chili recipe a festive flare.
- Black and Kidney Beans - to save even more money on this already inexpensive recipe, you can always cook your black beans and kidney beans from dry. Obviously, that will add a lot more prep time to this recipe. And if you love beans, check out my Vegan Three Bean Chili Recipe!
- Pumpkin puree - If you don't enjoy pumpkin, I bet you'll still enjoy this recipe! The pumpkin puree mainly adds creaminess to this chili and the flavor isn't overwhelming.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Beans - You can use whatever kind of bean you like in this vegan pumpkin chili! You could use only one kind of bean or use a variety of your favorite beans.
- Pumpkin Puree - Since I can't find canned pumpkin puree here in Malaysia, I just use 1.5 cups of my own homemade pumpkin puree.
- Pumpkin Pie Spice - Whenever I don't have pumpkin pie spice on hand, I just add in a dash of cinnamon for a little bit of warmth.
- Vegetables - Chili is thankfully super forgiving. If you don't have all of the vegetables listed out, you can use whatever hearty veggies you have on hand. You'll want about 4 cups of chopped veggies in total. Alternatively, if you don't have onions or garlic on hand, try onion powder and garlic powder!
- Chili Powder - to keep this recipe kid-friendly, make sure you use a chili powder blend that doesn't contain a lot of ground chili powder! You can also use a mixture of paprika, cumin, oregano, onion and garlic powder in a pinch.
- Water or Broth - If you find this chili too thick, add in some veggie broth or water to thin it out to your desired consistency.
How to Make Vegan Pumpkin Chili
Step 1: In a large pot, sautƩ the onions,garlicand carrot until softened. Add in the chopped celery and bell pepper and sautƩ a few minutes more until soft and cooked through.
Step 2: Add in the spices and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
Step 3: Add in thecanned chopped tomatoes,kidney beans,black beansandpumpkin pureeand stir to combine.
Step 4: Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out.
Step 5: Once all the flavors have melded together and the chili is warmed through, serve it topped with sliced avocado, fresh cilantro or Cashew Sour Cream!
Expert Tips
- If this recipe is too thick for you, add in some water or vegetable broth to thin it out. If you add in extra water, you may need to add another pinch of salt as well.
- Chili always tastes better the longer is simmers or sits in the fridge. Allow ample time for this chili to simmer on a low heat or serve it the day after you make it for a more vibrant flavor.
- If you're on a budget and need your meals to stretch farther, you can always serve this chili over noodles or rice.
- Again, the chili powder called for in this vegan pumpkin chili is the American-style spice blend containing paprika, cumin, garlic powder, onion powder, etc. Do NOT use 2 tablespoons of ground chilies. That would probably make this recipe inedible!
Recipe FAQs
Is chili vegan?
Most chilis contain meat, such as ground beef or turkey. However you can always make a vegan and vegetarian chili by using beans as the main protein source.
What equipment do you need to make chili?
Thanks to lots of canned beans and canned tomatoes, vegetarian chili is a fairly easy dish to make. You don't need any fancy equipment, just a cutting board, sharp knife, can opener, soup pot and a large wooden spoon to stir the chili!
How do I make homemade chili powder spice blend?
To make a homemade chili powder spice blend, combine the following in a sealable jar: 2 tablespoons paprika, 2 teaspoons ground cumin, 2 teaspoon oregano, 1 Ā½ teaspoon garlic powder, 1 teaspoon onion powder and ground chili powder to taste.
What are the best toppings for chili?
I love to serve chili with sliced avocado, fresh cilantro, homemade vegan cashew sour cream and shredded vegan cheese. Then everyone can add whichever toppings they prefer and make their bowl of chili their own.
What do I serve with chili?
To make chili stretch farther, you can serve it over rice, baked fries or noodles, like they do in Cincinnati, Ohio. Freshly baked cornbread and tortilla chips also pair beautifully with chili.
More Savory Pumpkin Recipes
- Pumpkin Peanut Butter Soup (Vegan!)
- Pumpkin Coconut Chickpea Curry
- Red Lentil Pumpkin Soup (Vegan and Gluten Free)
Love this recipe? Please leave a 5-star ššššš rating in the recipe card below & a review in the comments section further down the page.
š Recipe
Hearty Vegan Pumpkin Chili
Faith VanderMolen
Full of hearty veggies and creamy pumpkin puree, this Pumpkin Chili is a fun spin on traditional chili and is sure to be a crowd pleaser!
4.59 from 77 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 355 kcal
Ingredients
- 1 onion chopped
- 4 cloves garlic minced
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 red bell pepper chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoon salt
- Ā¼ teaspoon pumpkin pie spice
- Black pepper to taste
- 30 ounces chopped tomatoes 2 cans
- 30 ounces kidney beans drained and rinsed (2 cans)
- 15 ounces black beans drained and rinsed (1 can)
- 15 ounces pumpkin puree 1 can
- Garnish: avocado, cilantro, chili flakes, vegan sour cream
Instructions
In a large pot, sautƩ the onions, garlic and carrot until softened.
Add in the chopped celery and bell pepper and sautƩ a few minutes more until soft and cooked through.
Add in the spices--from the chili powder to the black pepper -- and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
Add in the canned chopped tomatoes, kidney beans, black beans and pumpkin puree and stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don't add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.
Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes and some Pumpkin Corn Bread Muffins if desired!
Notes
- This chili is pretty thick, so feel free to thin it out with some vegetable broth or water. If you add water, you may need to add a touch of salt as well.
- Any bean you enjoy in chili will work in this recipe!
Nutrition
Calories: 355kcalCarbohydrates: 67gProtein: 22gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 1144mgPotassium: 1456mgFiber: 22gSugar: 8gVitamin A: 15672IUVitamin C: 25mgCalcium: 161mgIron: 9mg
Tried this recipe?Let me know how it was!
More Soup
- Vegan Broccoli Cheddar Soup
- Vegan Zuppa Toscana
- 1 Pot Maafe (African Peanut Stew)
- Vegan Three Bean Chili
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Reader Interactions
Comments
Laura says
Made as is and was delicious! Since kidney beans are too big for my one year old I blended her portion up and I may even like it better blended! Like a thick black bean soup, so good. We loved it and she loved it! And a healthy way to get in protein (vegetarian).
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Faith VanderMolen says
Such a great idea! Thanks so much for sharing laura. I'm so glad it was a hit for the whole family!
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Sarah says
I made this and it was amazing ! I added a cup of butternut squash and vegetable broth, and opted for purple colored carrots. 11/10 would make again! So simple and inexpensive.
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Faith VanderMolen says
Yay! That's so great to hear Sarah! Thanks so much for sharing š
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Lori says
Could this dish be made in the crock pot?
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Faith VanderMolen says
Hey Lori! Thanks for your comment. I'm not super familiar with crock pots and have never made this recipe in a crock pot before. However, if you've had success making a vegetarian chili in a crock pot before, I would just follow those instructions. Sorry I'm not much help, but please keep us posted if you try it out! I'm sure others would love to know if it works!
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Bethany says
I have just recently switched to a whole foods/plant based diet to help combat pain and swelling from inflammatory arthritis. This recipe sounded like a filling alternative to "normal" chili. It. Is. So. Good! I don't like bell peppers, so I threw in some chopped cauliflower instead. I also prefer chili a little looser (not runny), so I added about 2 cups of vegetable broth. I also threw in a little cooked brown rice I had leftover. The flavors are so yummy!! Thank you for a delicious recipe that's going to become a regular in our home.
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Faith VanderMolen says
Ah, I'm so so happy to hear from you Bethany! And I'm so glad that this chili is a new favorite for you all. You did exactly what I hope others will do--adapt the recipe to suit your tastes and preferences. Thank you so much for sharing! Enjoy the chili!
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Teresa says
Yum! This is going in my keeper file. Love that there is not oil or broth! Thanks
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Faith says
So glad to hear that Teresa! Thanks for sharing!!
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Vicki says
So good! I was unsure about the pumpkin but this is just delish!!Reply
Faith says
That's music to my ears Vicki! Thanks so much for commenting. So glad you enjoyed this chili! Happy Fall!
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Brittany says
Loved this recipe and it is PERFECT for fall/winter!Reply
Faith says
So great to hear Brittany!! Thanks so much for sharing!
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Sonya says
Would i be able to sub real pumpkin pureed in the chopper?
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Faith says
Hi Sonya! Yes, I use homemade pumpkin purƩe all the time. Is that what you mean? You want to use homemade vs. store-bought?
Tammy says
I'm thinking of using fresh butternut squash....hmmm. I also have pumpkin flour but not puree. I also wonder about an instant pot conversion. We use 2 T. of chili powder. often so no worries about too spicy. Thank you!
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Faith says
Let me know if those substitutions work for you Tammy! Pleaded butternut squash would be just the same in my opinion so Iād vote for that! Keep us posted!
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Rachel says
Hi! Think I can make this in a crock pot? If yes, how many hours would you think on which setting? Thanks! This looks delish,
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Faith says
Hi Rachel! Good question. I have actually never owned a crockpot so I'm not familiar with times and temperatures. My suggestion would be to google another vegetarian crockpot chili recipe and go off those times and temp! I hope that helps and I'd love to know what you end up doing and if it works for you!
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Leah says
Is 2 tbsp. of chili powder correct? I used that amount of mild chili powder and the result was a lottttttt of inedible food. My husband and I both LOVE spicy food but even this was too much. I tried everything to cool it down- added sugar, citrus, dairy, more pumpkin, more tomatoes, even peanut butter!- and it's still way too hot. Which is a shame because all the other ingredients work so well together.
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Faith says
Hi Leah! Iām so sorry this meal went to waste for you guys. Thatās always so frustrating! Yes, I do like it with 2 tbsp. Did you use the chili powder thatās a mix of paprika, cumin, garlic, onion, oregano and just a touch of cayenne? Thatās the chili powder I use when making chilis. Iām wondering if you used a fully cayenne-based chili powder??! That would definitely make this inedible. Either way Iām so sorry for your wasted time!
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Jane says
Yum! This looks amazing! Can't wait to try it! Yum! Feel free to share your recipes on my website - Kitchen Thyme. We share each recipe on social media, weekly meal plans, newsletters and recipe round ups. I hope you join us! https://kitchenthy.me/
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Faith says
Hi Jane! I really hope you can give it a try soon. It's perfect for this chilly fall weather. And thanks so much for letting me know about your site. I'll definitely check it out!
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Kim Bowyer says
I made a batch last night and can't wait to try it! It looked and smelt amazing.
Have you ever tried freezing any leftovers?Reply
Faith says
Happy to hear you gave it a go Kim! I haven't frozen this specific chili, but I find chili freezes fairly well. You may just have to add a little extra liquid when you reheat it as it's a thicker chili. I really hope you liked it!
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Charleen says
This was really good and packed with
great veggies and vitamins! Next time Iāll
Cut the carrots even smaller and cook a bit
Longer, still a little crunchy. I only used one
Can of chopped tomatoes and subbed the
Other with a 28 oz can of purƩed tomatoes.
Total beans used were 2-15 oz cans. Thanks
For the recipe- would never had thought
To add pumpkin, perfect addition!!Reply
Faith says
So glad you enjoyed it Charleen! It does sounds like a weird combo, but really makes for a delicious, festive chili!
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Grace says
This looks really good...but it is SO spicy...any ideas to help with that? Thanks
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Faith says
Hi Grace! Did you make the chili? If you find it spicy, the only thing I can think to do is cut down on the amount of chili powder! I hope that helps!!
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Dena says
Another winner in my house! I have to admit, I was a little worried as I was mixing in the can of pumpkin purƩe, but everything comes together so nicely. I did add some vegetable broth to mine to make it less thick. Another super easy, healthy, and delicious meal! Thank you Faith!Dena
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Faith says
Yay!! I know, adding pumpkin purƩe seems weird, but it works! So glad you all enjoyed it Dena!
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