Vegan Pumpkin Chili is a hearty fall one-pot meal that's easy to make on the stove in 30 minutes. It features two types of beans, sweet corn, smoky tomatoes, and creamy pumpkin puree. It's cozy, comforting, and perfect for crisp evenings.
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This is fantastic! My sisters and their husbands are not vegan (neither is mine) but they LOVED this and have made it for their families.
- Lonna B.
And nothing says autumn like pumpkin. While it's often associated with drinks like coffee with pumpkin spice vegan creamer and treats like pumpkin oat balls with chocolate chips, it may become your new favorite ingredient when making savory vegan chili.
Most meatless chili recipes are simple to make with beans and legumes. You can stick to one type and make black bean veggie chili. Or you can combine several varieties together like in my 3-bean jackfruit chili.
And you can also change up the flavors and textures by adding different vegetables, as in the case of this vegan pumpkin chili. The pumpkin puree not only adds a creamy texture, but also an earthy flavor that complements the pinto and black beans.
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Why you'll love this recipe
- It's ready to eat in 30 minutes.
- You can make it with mostly pantry staples.
- It's warming, satisfying, and freezes well for meal prep.
Ingredients
- Onion
- Garlic
- Bell pepper (any color such as green, red, or orange)
- Canned pumpkin (Make sure the label says 100% pumpkin. We don't want pumpkin pie mix in our pumpkin chili!)
- Fire-roasted tomatoes
- Pinto beans
- Black beans
- Corn (canned or frozen)
- Adobo sauce (The sauce that comes in a can of chipotle peppers. Leftover chipotles in adobo sauce can be frozen in a glass storage container for use in other recipes.)
- Chili powder
- Ground cumin
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Making Pumpkin Vegan Chili is almost as easy as emptying some cans of food into a large pot or Dutch oven and throwing in some spices.
- First, saute diced onion, garlic, and bell pepper until soft.
- Next, stir in the remaining ingredients and bring to a simmer. Allow the chili to cook covered for about 20 minutes, stirring occasionally.
- Let the finished chili rest for a few minutes, then serve it with your favorite toppings.
Serving suggestions
I like to serve chili in large bowls and offer toppings at the table so everyone can choose their own. Some popular options include the following:
- Diced or sliced avocado
- Quartered cherry tomatoes
- Chopped or torn fresh cilantro
- Lime wedges
- Diced red onions or sliced green onions
- Sliced fresh or pickled jalapeño peppers
- Vegan cheddar cheese shreds
- Vegan sour cream
And tortilla chips, corn chips, or vegan gluten-free cornbread are perfect for dunking.
Or serve the chili on baked potatoes or sweet potatoes, on a bed of Instant Pot mashed potatoes, or over air fryer home fries or air fryer hand cut fries. It's also delicious with rice, quinoa, or pasta.
Storing and freezing
Leftover chili can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. I like to freeze it in individual servings in small glass containers with lids. Be sure to allow a little room at the top since it will slightly expand when frozen.
To reheat, first defrost the frozen container of chili in the refrigerator overnight. Then reheat it in a pot on the stove or in a microwave-safe bowl.
More vegan pumpkin recipes
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Love and Veggies,
Amy
📋 Recipe
Pumpkin Vegan Chili with Beans
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper , (any color) diced
- 1-15 ounce can pumpkin puree, (NOT pumpkin pie filling)
- 1-15 ounce can diced fire-roasted tomatoes, with their liquid from the can
- 1-15 ounce can pinto beans, with their liquid from the can (1½ cups)
- 1-15 ounce can black beans, with their liquid from the can (1½ cups)
- 1-15 ounce can corn, drained (or substitute 1½ cups frozen defrosted corn)
- 2 Tablespoons adobo sauce, from a can of chipotle chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt and pepper, to taste
Instructions
- Heat the olive oil In a large pot over medium heat. Saute the onion until slightly translucent.1 Tablespoon extra virgin olive oil, 1 small onion
- Add the garlic and bell pepper and saute until the bell pepper starts to soften.2 cloves garlic, 1 bell pepper
- Add the remaining ingredients and stir to combine.1-15 ounce can pumpkin puree, 1-15 ounce can diced fire-roasted tomatoes, 1-15 ounce can pinto beans, 1-15 ounce can black beans, 1-15 ounce can corn, 2 Tablespoons adobo sauce, 1 teaspoon chili powder, 1 teaspoon ground cumin, salt and pepper
- Cover the pot and simmer for 20 minutes over low heat, stirring occasionally.
- Allow the chili to rest covered for 5 minutes before serving.
- Serve with lime wedges, chopped cilantro, cubed avocado, chopped tomatoes, diced onions, tortilla chips, etc.
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Notes
Nutrition
Nutritional information is an estimation only.
Ellen says
Do you use the peppers as well as the sauce or just try to scrape enough sauce off the peppers?
Amy Katz says
I only use the sauce, but you can chop up the peppers and add them too, if you like.
Susan says
I have the same question about using the Adobo sauce and what to do with the chilies. How about using the chiles too?
Amy Katz says
You can absolutely chop up the chilies and add them if you like a spicier chili.
Marie Dupont says
Wonderful chili made in a short time .
Amy Katz says
Thank you Marie!
Lonna Blasi says
I forgot to rate it on my first response
Lonna Blasi says
This is fantastic! My sisters and their husbands are not vegan (neither is mine) but they LOVED this and have made it for their families. Thank you so much! I have just switched to a plant based diet for health reasons and this was the first thing that I tried. It really was great to know how good the food is that I will now be eating!!!
Amy Katz says
I'm so happy everyone enjoyed it, Lonna! Enjoy your plant-based journey.