Easy Vegan Pumpkin Chili

This one-pot easy Vegan Pumpkin Chili recipe is a great option for feeding a crowd! It's hearty, delicious, and easy to make with canned beans. Plus, it's packed full of fiber and protein from plenty of beans and vegetables.

This easy vegan chili recipe is a great option for meatless Mondays; it is a satisfying pot of chili that even meat-eaters will love!

Do you love chili season as much as I do?

It's that time of year; there is nothing more comforting than a good bowl of chili, which is one of my favorite things, especially during pumpkin season!

Jump to:

• Ingredients
• Equipment
• How to make this vegan pumpkin chili
• Substitutions
• Variations
• How to serve
• Storage
• Can this chili be frozen?
• FAQ
• More fall recipes
• Vegan Pumpkin Chili

You may be wondering, how does this vegetarian chili taste? It tastes mildly like pumpkin, and it's not overly spicy.

Even my non-pumpkin-loving husband enjoyed this hearty vegan pumpkin chili. I really like pumpkin; it's not his favorite, yet he was reaching for seconds!

For more fall recipes with pumpkin or butternut squash, try my Butternut Squash Curry Soup, Vegan Butternut Squash Chili, and Pumpkin Veggie Stew.

Try this hearty Vegan Meatloaf Recipe with lentils and walnuts for another cozy and filling meal that is perfect over the holidays!

Ingredients

Here's what you need to make this savory pumpkin recipe; you can find these pantry staples at the grocery store:

• Onion - I used yellow onion in this recipe.
• Bell peppers - I used both red and green; feel free to try yellow or orange.
• Beans - I used canned black beans and kidney beans. Drain and rinse canned beans or cook them from scratch if you prefer, unless you happen to have some in the freezer. I love beans made from scratch, but it's handy to have cans in the pantry for convenience.
• Jalapeño - I love to add this for heat and flavor. If you love heat, leave the seeds in.
• Vegetable broth - Use a prepared broth you like, or make your own veggie broth. The broth makes a huge difference; it should taste great on its own. Taste the broth by itself and adjust the salt if needed, or use a low-salt broth if you prefer.
• Avocado oil - You can use grapeseed oil or extra-virgin olive oil.
• Pumpkin purée - The main ingredient! This is not canned pumpkin pie filling. Make sure you have a creamy pumpkin puree, whether it's canned or freshly cooked. If it's too thick, add a small amount of water to thin it.

Equipment

Here is what you're going to need to make this vegan pumpkin chili recipe:

• chef's knife
• cutting board
• wooden spoon
• large soup pot or a large cast-iron enameled Dutch oven
• can opener for canned beans

How to make this vegan pumpkin chili

It's easy to make this meatless chili recipe with a creamy texture, even if it is your first time! First, prep the vegetables and assemble all of your ingredients, so they're ready.

Preheat a large stockpot on medium heat for a few minutes, add avocado oil, and heat until it is shimmering.

• Hint: Taste as you go and add remaining salt if desired. Add freshly ground black pepper if you wish.

Substitutions

If you don't have celery, or you don't have both red and green bell peppers, that's fine. Use what you have!

• Jalapeño pepper - you can try a serrano pepper instead or roasted Hatch chile.
• Canned pumpkin - You can roast sugar pumpkin yourself, or try sweet potatoes or butternut squash instead - either cooked and puréed or roasted
• Black beans and kidney beans - you can try pinto beans and other types of beans that hold their shape. White beans may work, but they may not hold their shape.

Variations

Add extra vegetables to this hearty chili, whatever you have on hand; add frozen corn or peas.

• Spicy - Add more chili powder, adobo sauce, or add two chipotle peppers in adobo from a can, and dice them. You can add 3 to 4 ounces of frozen roasted Hatch chiles if you have them, or add hot sauce.
• Deluxe - Top with chopped avocado and serve with my skillet cornbread!
• Kid-friendly - Skip the jalapeño pepper and reduce the chili powder to 1 teaspoon.
• Oil-free: Use water or vegetable broth to sauté the vegetables. Add more broth as needed while the vegetables are cooking to avoid sticking to the bottom of the pan.
• Red lentils: For even more protein, add half a cup of red lentils while the chili is simmering; they cook for approximately twenty-five minutes. They have a creamy texture when cooked, similar to a puree. You may need to add water to the chili if it thickens.

How to serve

Here are some of my favorite toppings for this vegetarian pumpkin chili recipe:

• Top the chili with chopped green onion, avocado, and freshly ground black pepper.
• Serve with Vegan Southwest Skillet Cornbread, cornbread croutons, fresh bread, or sourdough.
• Top with tortilla chips and vegan cheddar cheese, or vegan sour cream.

Storage

• Refrigerate the chili promptly within two hours of cooking. Let it cool on the counter first, and then place it in airtight glass containers.
• Properly stored, this chili will last for 3 to 4 days in the refrigerator.
• The chili will thicken up after being refrigerated. Add some water to thin it out a little before reheating it.

Can this chili be frozen?

• Freeze it in a covered airtight container or freezer-safe container such as heavy-duty ziplock bags for up to 4 to 6 months.

• Cooked vegan pumpkin chili that has been thawed in the fridge can be kept for an additional 3 to 4 days in the refrigerator before cooking. If it was thawed in the microwave or in cold water, it should be eaten immediately.

FAQ

More fall recipes

If you make this hearty Vegan Pumpkin Chili, let me know what you think by ★★★★★ star rating it and leaving a comment below. You can follow me on Instagram and share your creation with me! Just tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.