Pumpkin Vegan Chili

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

5 from 6 votes

30 minute Pumpkin Vegan Chili features two types of beans, sweet corn, smoky tomatoes, and creamy pumpkin puree. A perfect cozy fall dinner.

Course Main Course

Cuisine American

Special diet gluten-free, nut-free, soy-free, vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

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

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.

Nutrition