This one-pot 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!
I love soups, stews, and chili, especially during autumn and winter. For more healthy and hearty recipes with pumpkin or butternut squash, try my Butternut Squash Curry Soup, Vegan Butternut Squash Chili, and Pumpkin Veggie Stew.
You may be wondering, how this vegetarian pumpkin chili taste, does it taste like pumpkin? It tastes mildly of 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!
- Onion - I used yellow onion
- 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.
- Jalapeño - I love to add this for heat and flavor. If you tolerate heat well, leave the seeds in.
- Vegetable broth - Use a prepared broth you like, or make your own. The broth makes a huge difference. Taste it by itself and adjust the salt if needed, or use a low-salt broth if you prefer.
- Avocado oil - I like to get mine from Primal Kitchen - use the code RK10 for 10% off (affiliate). You can use grapeseed oil if you prefer, or extra-virgin olive oil.
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 if you're using canned beans
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, red and green bell peppers, celery, garlic, jalapeño pepper, and one teaspoon sea salt in the Dutch oven and sauté for several minutes, stirring frequently. Keep occasionally stirring for approximately 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 one minute.
- 3) Add pumpkin and continue to stir for another minute or so until everything is combined. Stir in the crushed tomatoes, vegetable broth, black beans, and kidney beans. Simmer on medium to medium-low heat for approximately 20 to 30 minutes, stirring occasionally. Taste as you go and add remaining salt if desired.
- Use canned beans to save time when making this vegan and gluten-free chili.
- Adjust spices and salt to taste. Remember to taste as you go!
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.
- Pumpkin - try sweet potato 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 chili, whatever you have on hand; add frozen corn or peas.
Spicy - Add more chili powder or add 2 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.
How to serve
- Top the chili with chopped green onion or avocado.
- Serve it with my Vegan Southwest Skillet Cornbread!
- Serve with fresh bread or sourdough.
- 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 covered airtight containers or heavy-duty freezer 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.
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
- 1 tablespoon avocado oil
- 1 large yellow onion chopped, 300 g
- 1 medium red bell pepper seeded and chopped
- 1 medium green bell 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 can 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
- 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 the stew with chopped green onion or avocado 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.