Vegan Pumpkin Chili is easy to make with ingredients you may already have in your pantry. It comes together in less than 30 minutes!
I love a bowl of chili.
It’s so comforting.
And you can make it differently each time by changing up the toppings or ingredients.
You may be wondering why I decided to use pumpkin in this version.
While some people think of desserts when it comes to pumpkin, it’s a really versatile ingredient.
In this Vegan Pumpkin Chili, the pumpkin gives it an earthy flavor that compliments the beans.
It’s also very nutritious since it’s high in vitamins and minerals such as vitamin E, vitamin A, and potassium, plus it’s high in fiber.
And canned pumpkin is easy to find online and in grocery stores in the baking section.
While you can easily buy vegetarian chili at most supermarkets, it’s really simple to make your own at home.
Vegan Pumpkin Chili comes together in about 30 minutes using basic ingredients which you may already have in your pantry. And it’s much more cost effective, too.
And if you make more than you need, don’t worry because the leftovers taste amazing the next day!
I like topping my chili with sliced cherry tomatoes, chunks of avocado, and a sprinkle of fresh cilantro.
Other options include diced onions, vegan cheese or sour cream, and lettuce or cabbage.
Besides serving it in bowls with tortilla chips, you could also use it to top baked potatoes.
If you’re not familiar with adobe sauce, it’s the sauce that comes in a can of chipotle chilies.
You can also use it to flavor Smoky Queso Sauce.
And the leftovers can be frozen in a glass container.
Now let’s make Vegan Pumpkin Chili!
Food for thought (please a comment!):
- What’s your favorite way to use canned pumpkin?
- Do you make your own chili?
- What’s your go-to 30-minute meal?
Watch the one minute video and see how easy Vegan Pumpkin Chili is to make!
Vegan Pumpkin Chili
- 1 Tablespoon olive oil (to omit oil, saute in water instead)
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper (any color) chopped
- 1 can pumpkin puree (15 ounces)
- 1 can fire-roasted tomatoes (15 ounces) diced with their liquid
- 1 can pinto beans (15 ounces) with their liquid
- 1 can black beans (15 ounces) with their liquid
- 1 can corn (15 ounces) drained (or substitute frozen defrosted corn)
- 2 Tablespoons adobo sauce from a can of chipotle chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt to taste
- pepper to taste
- In a large pot over medium heat, saute the onion until slightly translucent.
- Add the garlic and bell pepper and saute until the bell pepper starts to soften.
- Add the remaining ingredients and stir to combine.
- 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, cilantro, avocado, chopped tomatoes, onions, tortilla chips, etc.