Vegan pumpkin chili is a cozy, one-pot dinner made with pinto beans, black beans, sweet corn, and fire-roasted tomatoes. Canned pumpkin puree gives it a creamy texture, and it's ready on the stovetop in about 30 minutes.
Just like in my pumpkin marinara pasta, the pumpkin mellows the tomatoes without overpowering the other ingredients. Adobo sauce from canned chipotle peppers adds smoky heat.
Serve it with avocado, cilantro, and tortilla chips, or spoon it over rice or baked potatoes. You can keep the pumpkin theme going with 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.
How to make vegan pumpkin chili
- Saute diced onion, garlic, and bell pepper in olive oil until softened.
- Stir in the pumpkin puree, tomatoes, beans, corn, adobo sauce, cumin, and chili powder. Cook covered for about 20 minutes, stirring occasionally.
- Let the chili rest for a few minutes, then serve with your favorite toppings.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Amy's tips
- Use the pinto and black beans with their liquid, but drain the canned corn.
- Be sure to choose 100% pumpkin puree, not pumpkin pie filling.
- For the smoky flavor, use the adobo sauce from a can of chipotle peppers.
If you're in the mood for another cozy one-pot meal, try my 30-minute vegan black bean chili next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
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 , diced (any color)
- 1 15-ounce can pumpkin puree, (not pumpkin pie filling)
- 1 15-ounce can diced fire-roasted tomatoes, with their juices
- 1 15-ounce can pinto beans, undrained
- 1 15-ounce can black beans, undrained
- 1 15-ounce can corn, drained (or about 1½ cups thawed frozen 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 your choice of lime wedges, chopped cilantro, cubed avocado, chopped tomatoes, diced onions, or tortilla chips.
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Notes
Nutrition
Nutritional information is an estimation.
Kat says
Is there a sub for adobo sauce?
Amy Katz says
You can leave it out and add extra seasonings, if needed, after you taste it.
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.