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    Home » Recipes » Mains

    Easy Vegan Pumpkin Chili

    Published: Nov 19, 2021 · Modified: Sep 25, 2022 by Emily This post may contain affiliate links 24 Comments

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    Pin for Vegan Pumpkin Chili.
    Pin for Vegan Pumpkin Chili Resplendent Kitchen

    What is more comforting on a chilly autumn day than a big pot of chili? This vegan pumpkin chili is perfect for fall, with its warming spices and creamy pumpkin.

    Plus, it's so easy to make. Whether you're looking for a new go-to recipe for lunch or dinner or just want to enjoy something a little different this season, vegan pumpkin chili is definitely worth trying.

    Overhead two bowls of pumpkin vegan chili with spoon and grey napkin.

    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!

    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.

    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!

    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
    • Recipe

    Ingredients

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

    Ingredients for vegan pumpkin chili.
    • 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.

    Cooking chopped onion, bell peppers, celery, garlic, jalapeño pepper, and sea salt in a Dutch oven.

    Place the chopped onion, bell peppers, celery, garlic, jalapeño pepper, and sea salt in a Dutch oven and sauté for several minutes. Stir frequently for several minutes until the onions turn golden. Reduce heat to medium-low if needed to prevent burning.

    Adding the chili powder, chipotle powder, cumin, and smoked paprika to the vegetables and cooking in Dutch oven.

    Stir in the chili powder, chipotle powder, cumin, and smoked paprika and constantly stir for a minute.

    Adding pumpkin to large Dutch oven.

    Add the pumpkin purée; continue to stir for another minute or so until everything is combined. Stir in the remaining ingredients. Simmer the large pot on medium to medium-low heat for approximately 20 to 30 minutes, stirring occasionally.

    Overhead view of vegan pumpkin chili in bowl.

    Serve. Garnish with green onions and other toppings of your choice. See more options below.

    • 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.

    Overhead view of Vegan Pumpkin Chili

    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.

    Side view of bowl of pumpkin vegan chili with spoon.

    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 in the refrigerator for 3 to 4 days before cooking. If it was thawed in the microwave or in cold water, it should be eaten immediately.

    FAQ

    Can I cook this in a slow cooker?

    Here are slow-cooker instructions: Put the ingredients in a 5 quart or larger slow cooker on low for six to eight hours.

    Can I cook this in an Instant Pot?

    I do not own one; however, let me know if you try it!

    What is vegan chili made of?

    This vegan pumpkin chili is a tomato-based stew with onion, garlic, celery, bell pepper, jalapeño, spices, pumpkin, black beans, and kidney beans. It's moderately spiced and has a creamy texture.

    Is vegan chili good for you?

    It's very good for you! Vegan chili is a great source of protein, fiber, and antioxidants. You can enjoy leftovers during the week for a healthy lunch or dinner.

    More fall recipes

    • three quarter angle of sweet potato and bean stew with spoon
      Vegan Sweet Potato and Bean Stew
    • Top view of roasted Hatch chiles on baking sheet
      Roasted Hatch Chiles
    • Overhead view of vegan southwest skillet cornbread in cast iron skillet on marble surface with grey napkin.
      Vegan Skillet Cornbread (Southwest)
    • Top down shot of chili in bowl on plate on wood surface.
      Vegan Butternut Squash Chili

    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.

    Recipe

    Three quarter angle of chili in bowl with spoon.

    Vegan Pumpkin Chili

    Emily Miller
    This vegan pumpkin chili is hearty and delicious! With onion, celery, garlic, bell peppers, and jalapeño pepper, this thick chili is full of fiber and protein from plenty of beans and vegetables. It's easy to make with canned beans! Double or triple the recipe to feed a crowd!
    5 from 125 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 382 kcal

    Equipment

    • cutting board
    • chef's knife
    • Dutch oven or soup pot
    • wooden spoon
    • can opener

    Ingredients
      

    • 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

    Instructions
     

    • 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!

    Notes

    • 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.
    After cooling, refrigerate for up to 3 to 4 days. Freeze for up to 4 to 6 months.
     

    Nutrition

    Serving: 4servingsCalories: 382kcalCarbohydrates: 69.5gProtein: 17.7gFat: 6gSaturated Fat: 0.8gSodium: 2062.4mgFiber: 21.2gSugar: 22.9g
    Keyword Gluten-free
    Tried this recipe?Let us know how it was!

    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.

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    Comments

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      Recipe Rating




    1. Brian

      November 19, 2021 at 6:18 am

      5 stars
      This is Mr Resplendent Kitchen, and I wanted to post a big thumbs up for this recipe. And yes, it pairs great with the referenced cornbread!

      Reply
      • Emily

        November 19, 2021 at 8:39 am

        Thank you, Brian, I am so glad you enjoyed it!

        Reply
    2. Dionne

      November 21, 2021 at 10:16 am

      5 stars
      This chili needs to be on my holiday table this year. It looks absolutely amazing!

      Reply
      • Emily

        November 21, 2021 at 10:35 am

        Thank you so much, Dionne! I hope you give it a try!

        Reply
    3. Chenée

      November 21, 2021 at 11:03 am

      5 stars
      This chili is so filling and delicious! I can't wait to make it again!

      Reply
      • Emily

        November 21, 2021 at 11:31 am

        Chenée, thank you for taking the time to share your experience with my chili recipe! I'm glad that you enjoyed it!

        Reply
    4. Tavo

      November 21, 2021 at 11:20 am

      5 stars
      Delicious chili version! Fully recommend it! We had it today and it was a hit!

      Reply
      • Emily

        November 21, 2021 at 11:32 am

        Thank you for your review, Tavo, I'm so glad to hear that you enjoyed this chili recipe!

        Reply
    5. Caroline

      November 21, 2021 at 12:26 pm

      5 stars
      I love the sound of all the flavors in this, and especially with the smooth pumpkin in there too. Perfect for a cold day.

      Reply
      • Emily

        November 21, 2021 at 9:51 pm

        Thank you so much, Caroline, it's perfect for chilly weather!

        Reply
    6. Sara

      November 22, 2021 at 12:09 pm

      5 stars
      This was such a unique and unexpected twist to a classic recipe! Easily, a new favorite recipe; my whole family loved it!

      Reply
      • Emily

        November 22, 2021 at 12:22 pm

        Thank you so much for the kind feedback, Sarah! I'm glad to hear that my recipe has become one of your family's favorites!

        Reply
    7. Nancy

      December 04, 2021 at 11:50 am

      5 stars
      Thanks for the delicious and easy to make recipe!!

      Reply
      • Emily

        December 04, 2021 at 12:56 pm

        Thank you, Nancy, I'm glad you enjoyed it!

        Reply
    8. Jacqui

      December 04, 2021 at 12:10 pm

      5 stars
      I never thought about adding pumpkin to my chili, but that sounds so delightful! I am excited to try out this recipe.

      Reply
      • Emily

        December 04, 2021 at 12:56 pm

        I hope you enjoy it, Jacqui! Let me know how it goes!

        Reply
    9. Kayla

      December 04, 2021 at 2:57 pm

      5 stars
      I am so in love with this vegan pumpkin chili! It is so hearty and warming!

      Reply
      • Emily

        December 04, 2021 at 2:59 pm

        Thank you for your review, Kayla! I'm so glad you enjoy it!

        Reply
    10. Andrea

      December 04, 2021 at 9:28 pm

      5 stars
      love a good chili recipe! so delicious!

      Reply
      • Emily

        December 05, 2021 at 1:02 pm

        Thank you so much, Andrea, for taking the time to review this recipe! I'm so glad you enjoy it!

        Reply
    11. Anaiah

      December 06, 2021 at 12:26 am

      5 stars
      This vegan pumpkin chili was perfection! Hearty, filling, and sooo delicious. Thank you for another great recipe!

      Reply
      • Emily

        December 06, 2021 at 8:30 am

        Hi Anaiah, thank you for your review and rating! I'm so glad that you enjoyed this recipe. This vegan pumpkin chili is one of our favorites!

        Reply
    12. Jellie

      December 18, 2021 at 5:54 pm

      So comforting. I love all the spices you have in there!

      Reply
      • Emily

        December 18, 2021 at 9:29 pm

        Thank you for your review, Jellie! It sounds like you're a fan of spicy dishes 🙂

        Reply

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    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen, a 100% plant-based blog - where making dishes that are good for you can also be incredibly tasty.

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