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! 


white onion bell peppers mushrooms canned corn kidney beans pumpkin puree diced tomatoes vegetable broth

cumin cinnamon garlic chili powder salt pepper

©Kirsten Nunez

Step 1:

Warm oil in a large pot. Add the bell peppers, mushrooms, and onions. Sauté until tender, about 5 to 7 minutes. Add the garlic and cook for another 30 seconds.

©Kirsten Nunez


Add the spices. Toss until the vegetables are fully coated, and then add the remaining ingredients to the pot. Mix well.

Step 2:

©Kirsten Nunez

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.

Step 3:

©Kirsten Nunez

Garnish with vegan shredded cheddar cheese, chopped scallions, avocado, and fresh parsley or cilantro, or any of your other favorite toppings.

Step 4:

©Kirsten Nunez

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