Pumpkin Chili Recipe Vegan: Easy, Hearty, and Delicious

As the leaves turn golden and the air gets crisp, nothing beats the comforting warmth of a hearty bowl of chili. But why not add a seasonal twist this year?

This pumpkin chili recipe vegan combines the rich, earthy flavors of pumpkin with the classic spices and textures you love in chili, creating a dish that’s both nourishing and delicious. Perfect for chilly nights, this vegan chili is packed with plant-based protein, fiber, and vibrant autumnal taste.

Whether you’re a long-time vegan or just looking to add more plant-based meals to your diet, this recipe is approachable and satisfying. Plus, it’s easy to make in one pot, so cleanup is a breeze!

Get ready to cozy up with a steaming bowl of pumpkin chili that will quickly become a fall favorite in your kitchen.

Why You’ll Love This Recipe

This pumpkin chili is a fantastic blend of savory and subtly sweet, thanks to the addition of pumpkin puree. The creamy texture of pumpkin naturally enhances the chili body without needing any dairy, making it perfect for a vegan lifestyle.

The combination of beans, vegetables, and spices ensures a filling, nutrient-dense meal.

It’s incredibly versatile, too. You can adjust the spice level to your liking or add other veggies you have on hand.

The recipe is also great for meal prep since it tastes even better the next day as the flavors meld. And for those cold evenings, it’s the ultimate comfort food that’s healthy and hearty.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)
• 1 medium carrot, diced
• 1 cup pumpkin puree (canned or fresh)
• 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 cup vegetable broth
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 tbsp tomato paste
• 1 tbsp maple syrup or agave (optional for balance)
• Fresh cilantro for garnish (optional)
• Juice of half a lime (optional, for brightness)

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until translucent and soft.
2. Add the garlic, bell pepper, and carrot. Sauté for another 5 minutes until the vegetables start to soften.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute to toast the spices and release their aroma.
4. Add the pumpkin puree, tomato paste, and maple syrup. Mix well to combine all ingredients evenly.
5. Pour in the diced tomatoes and vegetable broth. Stir everything together, scraping any bits off the bottom of the pot.
6. Add the black beans and kidney beans. Stir to distribute them evenly throughout the chili.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking and allow flavors to meld.
8. Season with salt and black pepper to taste. If you like, squeeze in the juice of half a lime for extra brightness.
9. Serve hot, garnished with fresh cilantro if desired. Enjoy your hearty, comforting pumpkin chili!

Tips & Variations

“For an even richer chili, try roasting your pumpkin before pureeing—it adds a lovely depth of flavor!”

• Make it smoky: Add a chipotle pepper in adobo sauce for smoky heat.
• Spice it up: Increase cayenne or add jalapeños for a spicier bowl.
• Add more veggies: Corn, zucchini, or spinach work well to bulk up the chili.
• Use lentils: Swap beans with red lentils for a different texture and protein boost.
• Slow cooker option: Follow similar steps but cook on low for 6-8 hours for hands-off meal prep. For more slow cooker ideas, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Nutrition Facts

Serving Suggestions

This pumpkin chili pairs wonderfully with a variety of sides and toppings. Try serving it over a bed of fluffy rice or with warm corn tortillas for a complete meal.

Top your bowl with avocado slices, diced red onions, vegan sour cream, or shredded vegan cheese to add creaminess and extra flavor. A sprinkle of crunchy tortilla chips or pumpkin seeds adds a delightful texture contrast.

For a cozy meal, pair it with Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every last bit of chili.

Conclusion

This pumpkin chili recipe vegan is the perfect dish to celebrate the flavors of fall while embracing wholesome, plant-based eating. It’s hearty, flavorful, and easy to customize, making it a must-have recipe in your culinary repertoire.

Whether you’re cooking for yourself, family, or friends, this chili is sure to satisfy cravings and provide nourishing comfort.

Don’t hesitate to experiment with the ingredients or spice levels to make it truly your own. And if you enjoyed this recipe, explore more creative vegan dishes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the rich and creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking and stay cozy!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Pumpkin Chili Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful vegan chili made with pumpkin and beans. Perfect for a cozy, nutritious meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 medium onion, diced”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “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 cup pumpkin puree”, “2 cups vegetable broth”, “2 teaspoons chili powder”, “1 teaspoon ground cumin”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in red bell pepper and cook for 3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add chili powder and cumin; cook for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Pour in diced tomatoes, pumpkin puree, and vegetable broth.”}, {“@type”: “HowToStep”, “text”: “Add black beans and kidney beans; stir to combine.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Serve hot with your favorite toppings.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “12 g”, “fatContent”: “5 g”, “carbohydrateContent”: “40 g”}}