Vegan Pumpkin Chili

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This creamy vegan pumpkin chili is packed with vegetables and flavor. Serve it as a side dish or entrée with vegan cheddar cheese, sliced avocado, and fresh herbs. It's easy to make and gluten-free, too!

Vegan Pumpkin Chili
Photo: Kirsten Nunez

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.

Key Ingredients

Vegan Pumpkin Chili ingredients
Photo: Kirsten Nunez
  • 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:

  1. 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.
peppers, onions, and mushrooms sautéing in a large pot
Photo: Kirsten Nunez

2. Add the spices. Toss until the vegetables are fully coated.

browned peppers, onions, and mushrooms in a large pot

3. Add the remaining ingredients to the pot. Mix well.

Vegan Pumpkin Chili
Photo: Kirsten Nunez

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.

Vegan Pumpkin Chili ingredients cooking in a pot
Photo: Kirsten Nunez

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.
Vegan Pumpkin Chili
Photo: Kirsten Nunez

Serving Suggestions

Vegan Pumpkin Chili

Vegan Pumpkin Chili

This creamy vegan pumpkin chili is packed with vegetables and flavor. Serve it as a side dish or entrée with vegan cheddar cheese, sliced avocado, and fresh herbs. It's easy to make and gluten-free, too!
Click stars below to rate, or leave a full review in the comments
5 from 2 votes
Print Rate it Now Pin Recipe
Course: Main Course
Cuisine: American
Diet: Vegan
Keyword: vegan chili, vegan pumpkin chili
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 191kcal
Author: Kirsten Nunez, MS

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
  • 1/2 teaspoon ground black pepper
  • 1/2 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.

Recommended Tools & Products

Large pot

Nutrition

Calories: 191kcal | Carbohydrates: 38g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1062mg | Potassium: 858mg | Fiber: 9g | Sugar: 10g | Vitamin A: 12926IU | Vitamin C: 51mg | Calcium: 105mg | Iron: 4mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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