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    Home » Recipes » Vegan Soup and Stew Recipes

    Pumpkin Vegan Chili

    By: Amy Katz · Published: Aug 21, 2017 · Last modified: Aug 23, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowl of chili with text overlay Pumpkin Vegan Chili.

    Pumpkin Vegan 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.

    Bowls of chili topped with avocado cubes, quartered cherry tomatoes, and fresh cilantro leaves.

    And nothing says autumn like pumpkin. While it's often associated with sweet treats like pumpkin spice lattes and pumpkin balls, 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 chili. Or you can combine several varieties together like in 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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More fall recipes
    • 📋 Recipe
    • 💬 Comments

    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

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    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

    Bowl of pumpkin chili topped with avocado, tomatoes, and cilantro with a tortilla chip dipped in it.

    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 mashed potatoes, or over home fries or hand cut fries. It's also delicious with rice, quinoa, or pasta.

    Storing and freezing

    Leftover chili can be covered and refrigerated 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.

    FAQ

    Is canned pumpkin puree actually squash?

    While you may think of jack-o-lanterns when you think of pumpkins, pumpkin puree is made from cooked and mashed winter squash.

    What can I use in place of pumpkin puree?

    If canned pumpkin is unavailable, you can use an equal amount of cooked and pureed winter squash such as acorn or butternut squash.

    How healthy is canned pumpkin?

    According to Mayo Clinic's Healthy Lifestyle: Nutrition and healthy eating, "both fresh pumpkin and canned pumpkin are packed with nutrients, such as potassium, vitamin A and iron."

    More fall recipes

    • Bowl of spaghetti with pumpkin marinara garnished with fresh parsley next to a fork and blue patterned napkin.
      Pumpkin Marinara Pasta Sauce
    • Stuffed squash on a platter.
      Vegan Stuffed Acorn Squash
    • Bowl with arugula, butternut squash, apples, black beans, and quinoa.
      Butternut Squash Buddha Bowls
    • Bowl of Vegan Taco Soup garnished with avocado slices, fresh cilantro, and crushed tortilla chips.
      Vegan Taco Soup with Jackfruit

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowls of chili topped with avocado, cherry tomatoes, and cilantro.

    Pumpkin Vegan Chili

    30 minute Pumpkin Vegan Chili features two types of beans, sweet corn, smoky tomatoes, and creamy pumpkin puree. A perfect cozy fall dinner.
    5 from 6 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 284kcal
    Author: Amy Katz

    Ingredients

    • 1 Tablespoon olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 bell pepper , (any color) diced
    • 15 ounces pumpkin puree, (NOT pumpkin pie filling)
    • 15 ounces diced fire-roasted tomatoes, with their liquid from the can
    • 15 ounces pinto beans, with their liquid from the can (1½ cups)
    • 15 ounces black beans, with their liquid from the can (1½ cups)
    • 15 ounces corn, 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 and pepper, to taste
    US Customary - Metric
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    Instructions

    • Heat the olive oil 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, chopped cilantro, cubed avocado, chopped tomatoes, diced onions, tortilla chips, etc.

    Notes

    Leftover chili can be covered and refrigerated for up to 3 days or frozen for up to 3 months. Reheat the leftovers on the stove or in the microwave. Defrost frozen chili overnight in the refrigerator before reheating.
    Leftover chipotles in adobo sauce can be frozen in a glass storage container for use in other recipes.
     
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    Nutrition

    Calories: 284kcal | Carbohydrates: 51g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1612mg | Potassium: 811mg | Fiber: 13g | Sugar: 10g | Vitamin A: 12240IU | Vitamin C: 38mg | Calcium: 119mg | Iron: 5mg

    Nutritional information is an estimation only.

    More Vegan Soup and Stew Recipes

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      Chickpea Soup with Potatoes
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      Easy Vegan Black Bean Chili
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      Spanish Chickpea Stew with Spinach
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      Easy Greek Lentil Soup (Fakes Soupa)
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Ellen

      October 28, 2022 at 2:53 pm

      Do you use the peppers as well as the sauce or just try to scrape enough sauce off the peppers?

      Reply
      • Amy Katz

        October 28, 2022 at 2:56 pm

        I only use the sauce, but you can chop up the peppers and add them too, if you like.

        Reply
    2. Marie Dupont

      October 05, 2020 at 6:41 pm

      5 stars
      Wonderful chili made in a short time .

      Reply
      • Amy Katz

        October 06, 2020 at 8:01 am

        Thank you Marie!

        Reply
    3. Lonna Blasi

      October 27, 2019 at 12:24 pm

      5 stars
      I forgot to rate it on my first response

      Reply
    4. Lonna Blasi

      October 27, 2019 at 12:23 pm

      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!!!

      Reply
      • Amy Katz

        October 27, 2019 at 12:34 pm

        I'm so happy everyone enjoyed it, Lonna! Enjoy your plant-based journey.

        Reply

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