This one-pot vegan pumpkin chili 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.
There is nothing more comforting than a good bowl of chili, especially during pumpkin season! This vegetarian chili is a great option for meatless Mondays; it is a satisfying chili that even meat-eaters will love!
Try this hearty Vegan Meatloaf Recipe with lentils and walnuts to keep you warm during cold weather!
You may be wondering, how does this vegetarian pumpkin chili taste? It tastes mildly like pumpkin, and it's not overly spicy. Even my non-pumpkin-loving husband enjoyed this flavorful chili. I like pumpkin; it's not his favorite, yet he was reaching for seconds!
Here's what you need to make this hearty vegan pumpkin chili recipe:
- 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. 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 - 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.
Here is what you're going to need to make this vegan pumpkin chili recipe:
- chef's knife
- cutting board
- wooden spoon
- large stockpot or this cast-iron enameled Dutch oven
- can opener for canned beans
How to make this vegan pumpkin chili
Learn how to make this easy vegan chili recipe, even if it is your first time!
After 3 minutes of preheating a large stockpot on medium heat, add the avocado oil and heat until it is shimmering.
- 1) Place the chopped onion, bell peppers, celery, garlic, jalapeño pepper, and sea salt in a Dutch oven and sauté for several minutes, frequently stirring, for 5 to 7 minutes, until the onions start turning golden. Reduce heat to medium-low if needed to prevent burning.
- 2) Stir in the chili powder, chipotle powder, cumin, and smoked paprika and constantly stir for a minute.
- 3) Add the pumpkin purée and continue to stir for another minute or so until everything is combined. Stir in the remaining ingredients.
- Simmer the soup pot on medium to medium-low heat for approximately 20 to 30 minutes, stirring occasionally.
- Taste as you go and add remaining salt if desired. Add freshly ground black pepper if you wish.
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.
Add extra vegetables to this hearty chili, whatever you have on hand; add frozen corn or peas.
Spicy - Add more chili powder 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.
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.
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 my Vegan Southwest Skillet Cornbread or cornbread croutons.
- Serve with fresh bread or sourdough.
- Top with tortilla chips and vegan cheddar cheese.
- 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.
I do not own one; however, let me know if you try it!
Here are slow-cooker instructions: Put the ingredients in a 5 quart or larger slow cooker on low for six to eight hours.
More fall recipes
If you make this 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.
Vegan Pumpkin Chili
- chef's knife
- Dutch oven or soup pot
- wooden spoon
- can opener
- 1 tablespoon avocado oil
- 1 large yellow onion chopped, 300 g
- 1 medium red bell pepper seeded and chopped
- 1 medium green bell pepper seeded and chopped
- ½ cup celery chopped
- 3 cloves garlic diced
- 1 jalapeño pepper diced, keep seeds if you like the heat
- 2 teaspoons fine sea salt divided
- 1 ½ tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- 1 15-oz can organic 100% pure pumpkin purée
- 1 28-oz can crushed fire-roasted tomatoes
- 2 ½ cups vegetable broth
- 1 15-oz can black beans drained and rinsed
- 1 15-oz can kidney beans drained and rinsed
- 3 green onions chopped for garnish optional
- 1 avocado chopped, optional
- Freshly ground black pepper optional
- After 3 minutes of preheating a Dutch oven or large stockpot on medium heat, add the avocado oil and heat until it is shimmering. Place chopped onion, red and green bell peppers, celery, garlic, jalapeño pepper, and 1 teaspoon sea salt in the pot and sauté for several minutes, stirring frequently. Keep stirring occasionally for approximately 5 to 7 minutes, until the onions start turning golden. Reduce heat to medium-low if needed to prevent burning.
- Stir in chili powder, cumin, smoked paprika, and chipotle powder, constantly stirring for one minute.
- Add pumpkin and continue to stir for another minute until everything is mixed together. Stir in the crushed tomatoes, vegetable broth, black beans, and kidney beans. Keep cooking on medium until the chili is simmering, for approximately 20 to 30 minutes, stirring occasionally; reduce heat if needed. Taste and add remaining salt if desired.
- Serve and enjoy! Top with chopped green onion, avocado, and freshly ground black pepper if desired.
After cooling, refrigerate for up to 3 to 4 days. Freeze for up to 4 to 6 months.
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.