This fall, give pumpkin a savory twist with this easy vegan pumpkin chili recipe.
Made with ingredients like kidney beans, corn, and diced tomatoes, this dish has all the components of a classic vegan chili. It also calls for pumpkin puree, which gives the recipe a creamy texture and seasonal flavor.
What’s more, you can make this chili using mostly canned and frozen ingredients, so it’s perfect for those last-minute weeknight dinners.
Garnish your vegan pumpkin chili with plant-based cheddar cheese shreds, chopped scallions, or sliced avocado. For a smoky touch, add a spoonful of Coconut Bacon or Tempeh Bacon.
Table of Contents
Key Ingredients
- Pumpkin puree. Pumpkin puree will make this chili wonderfully thick and hearty. Be sure to use pumpkin puree, not pumpkin pie filling.
- Diced tomatoes. You can also use crushed tomatoes.
- Beans. This adds plant-based protein to the dish. Feel free to use whatever canned beans you have on hand.
- Vegetables. Again, use your favorite combo of veggies. We used bell peppers, sliced mushrooms, and corn for our chili.
How to Make Vegan Pumpkin Chili
Vegan pumpkin chili is easy to make from scratch. All you need to do is combine the ingredients in a large pot, then simmer the mixture until it thickens. Here’s how to make vegan pumpkin chili at home:
- Warm oil in a large pot over medium heat. Add the bell peppers, mushrooms, and onions. Sauté until tender, about 5 to 7 minutes. Add the garlic and cook for another 30 seconds.
2. Add the spices. Toss until the vegetables are fully coated.
3. Add the remaining ingredients to the pot. Mix well.
4. Simmer for 35 to 40 minutes, or until the liquid is thick and reduced. Keep in mind that the liquid will thicken as the chili cools.
Can I store leftovers?
Store leftover Vegan Pumpkin Chili in the refrigerator for about 3 to 4 days.
Can I freeze it?
Yes, you can freeze this Vegan Pumpkin Chili. Let the chili cool completely, then transfer to a freezer-safe container with a lid. Store for up to 3 months.
Recipe Tips and Variations
- Use your favorite combo of beans. Black, red, and pinto beans are all fair game. You can even use a combination of beans.
- Add other vegetables. Feel free to experiment! Other vegetables like carrots, sweet potato, and butternut squash would be delicious.
- Top with savory ingredients. Garnish with vegan shredded cheddar cheese, chopped scallions, avocado, and fresh parsley or cilantro.
- Be patient. If the chili seems watery after 40 minutes, simmer the mixture a bit longer. The liquid will also thicken as the chili cools.
- Add a grain. For a heartier chili, mix in cooked quinoa or farro.
Serving Suggestions
- Vegan Parmesan Cheese — Sprinkle this cashew-based Parmesan for a savory crunch.
- Vegan Grilled Cheese — Pair this chili with vegan grilled cheese for a cozy meal.
- Flax Seed Crackers — For a lighter side dish, serve the chili with homemade crackers.
- Coconut Bacon — Add smoky, crunchy coconut bacon to your chili.
Vegan Pumpkin Chili
Ingredients
- 1 small yellow or white onion diced
- 1 cup bell peppers deseeded and diced
- 1 cup baby bella mushrooms sliced or diced
- 3 garlic cloves minced
- 15 ounces canned corn
- 15 ounces canned red kidney beans
- 15 ounces pumpkin puree
- 28 ounces diced tomatoes
- 2 cups vegetable broth or water
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ to 1 teaspoon ground cinnamon optional
- Olive oil optional
- Fresh cilantro or parsley optional
- Vegan cheddar cheese shreds optional
- Sliced avocado optional
- Chopped scallions optional
Instructions
- Warm oil in a large pot over medium heat. Add the bell peppers, mushrooms, and onions. Sauté until tender, about 5 to 7 minutes. Add the garlic and cook for another 30 seconds.
- Add the spices. Toss until the vegetables are fully coated.
- Add the remaining ingredients to the pot. Mix well.
- Simmer for 35 to 40 minutes, or until the liquid is thick and reduced. Keep in mind that the liquid will thicken as the chili cools.
Notes
- Feel free to use your favorite beans or combination of vegetables.
- Be sure to use pumpkin puree, not pumpkin pie filling.
- Serve this pumpkin chili with bread, crackers, tortilla chips.
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