Vegan pumpkin chili is a hearty fall one pot meal that cooks on the stove in about 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.
Like in my pumpkin marinara recipe, the silky puree adds a creamy texture and mellows the acidity of the tomatoes. Its earthy flavor complements the pinto and black beans.
Serve this quick meatless chili with your favorite toppings and enjoy it with tortilla chips, spooned over rice, or tucked into baked potatoes. If you want to keep the pumpkin party going, try my chocolate chip pumpkin balls for dessert.
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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.
Ingredients
- Onion
- Garlic
- Bell pepper (any color such as green, red, or orange)
- Canned pumpkin (make sure the label says 100% pumpkin, not pumpkin pie mix)
- Fire-roasted tomatoes
- Canned pinto beans
- Canned black beans
- Corn (canned or frozen)
- Adobo sauce (from a can of chipotle peppers; leftover peppers and sauce freeze well in a glass container)
- 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.
How to make vegan pumpkin chili
- Saute the diced onion, garlic, and bell pepper until softened.
- Stir in the remaining ingredients and bring to a simmer. Cook covered for about 20 minutes, stirring occasionally.
- Let the chili rest for a few minutes, then serve with your favorite toppings.
If you enjoy this recipe, try my black bean chili or 3-bean jackfruit chili next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Creamy Vegan Pumpkin Chili with Beans and Corn
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.