There’s something deeply comforting about a big bowl of Vegan Pumpkin Chili on a chilly evening. It’s hearty, full of flavor, and has just the right balance of warmth and spice. The pumpkin gives it a silky texture and subtle sweetness that beautifully complements the smoky chili spices and tender beans. It’s the kind of meal that fills your kitchen with a cozy aroma and keeps you coming back for seconds.
I first made this chili when I was experimenting with ways to use up leftover canned pumpkin after baking pies. To my surprise, the pumpkin didn’t make the chili taste sweet—it made it rich, creamy, and perfectly balanced. Now, it’s become one of my favorite fall and winter meals. My family loves it served with warm cornbread, and I love that it’s easy, nutritious, and completely plant-based.
Why You’ll Love This Recipe
This Vegan Pumpkin Chili is a one-pot wonder that’s as nourishing as it is flavorful. It’s loaded with protein from beans, packed with fiber-rich vegetables, and infused with pumpkin for a velvety texture. The combination of chili powder, cumin, and smoked paprika creates a deep, satisfying flavor without the need for meat.
You’ll love how simple and flexible it is. It’s perfect for meal prep, freezes beautifully, and tastes even better the next day as the flavors meld. Whether you’re vegan or just looking to add more plant-based meals to your week, this chili will quickly become a go-to comfort food.
What You’ll Need
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup diced carrots
- 1 zucchini, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro (for garnish)
Pro Tips
- Sauté your spices. Toasting the chili powder and cumin with the vegetables enhances their flavor.
- Add pumpkin puree gradually to control thickness—every brand varies slightly.
- Taste before adding salt if using store-bought broth; it can already be quite salty.
- Simmer longer for richer flavor; chili only gets better the more it cooks.
- Make it your own—add corn, sweet potatoes, or quinoa for extra heartiness.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Substitutions and Variations
- Beans: Use pinto or white beans instead of black or kidney.
- Veggies: Add corn, kale, or mushrooms for more texture.
- Spice: For milder chili, skip the cayenne; for bolder flavor, add chipotle powder.
- Pumpkin swap: Try pureed butternut squash or sweet potato instead.
- Topping options: Serve with avocado, vegan cheese, or crushed tortilla chips.
Make Ahead Tips
- Meal prep: Make the chili up to 3 days in advance—it tastes even better after resting overnight.
- Freezer-friendly: Portion into containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat gently: Warm on the stove over low heat to preserve texture and flavor.
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, bell pepper, carrots, and zucchini. Cook for another 5 minutes until vegetables begin to soften.
Step 2: Add Spices and Tomato Paste
Stir in chili powder, smoked paprika, cumin, oregano, and tomato paste. Cook for 1–2 minutes, stirring constantly, until fragrant.
Step 3: Add Pumpkin and Tomatoes
Add pumpkin puree, diced tomatoes, beans, and vegetable broth. Stir well to combine and bring to a simmer.
Step 4: Simmer
Reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally. The chili will thicken as it cooks. Add more broth if needed to reach your desired consistency.
Step 5: Season and Finish
Stir in lime juice, taste, and adjust seasoning with salt, pepper, or extra chili powder if desired.
Step 6: Serve
Ladle into bowls and top with fresh cilantro, avocado slices, or vegan sour cream.
Serving Suggestions
- Serve with warm cornbread or crusty bread for dipping.
- Top with avocado, vegan cheese, or tortilla strips for texture.
- Add a scoop of brown rice or quinoa for a heartier meal.
- Pair with a green salad for balance.
- Serve in bread bowls for a fun presentation.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors develop beautifully over time. To freeze, let the chili cool completely, then store in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave until hot throughout.
Nutrition and Benefits
- Pumpkin: High in vitamin A, fiber, and antioxidants for immune support.
- Beans: Provide plant-based protein and heart-healthy fiber.
- Spices: Chili powder and cumin support digestion and metabolism.
- Low-fat and nutrient-dense: A satisfying meal that nourishes without heaviness.
Recipe FAQ
1. Can I make this in a slow cooker?
Yes—combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours.
2. Can I use fresh pumpkin instead of canned?
Absolutely. Roast and puree fresh pumpkin before adding to the chili for a slightly earthier flavor.
3. How can I make it creamier?
Stir in a splash of coconut milk or cashew cream at the end for a silky finish.
4. Can I add grains like quinoa or rice directly to the pot?
Yes—add ½ cup of uncooked quinoa during simmering and increase broth by 1 cup.
5. How spicy is this chili?
It’s mildly spiced, but you can easily adjust the heat by adding more cayenne or chili flakes to taste.
Cozy, Hearty, and Full of Fall Flavor
This Vegan Pumpkin Chili is a comforting bowl of warmth and nutrition, perfect for cool evenings or meal prep days. It’s rich, filling, and satisfying while staying light and plant-based. Every spoonful brings a perfect balance of smoky spice, creamy pumpkin, and hearty beans—a wholesome dish that proves healthy food can still be full of flavor.
