Vegan Pumpkin Chili (Easy One Pot Meal)

Vegan Pumpkin Chili! Black beans and vegetables simmered in a rich pumpkin chili sauce make this one an easy one pot dinner meal.

this Recipe

It wouldn’t be Fall without another chili recipe! This pumpkin version is one of my favorites, especially this time of year. I may not be a huge sweet pumpkin fan, but I love savory pumpkin dishes like this vegetarian chili.

A slightly spicy, black bean chili with a hint of pumpkin and nutmeg. It’s hearty, comforting and a must for these chilly nights that we’ve been having lately. Chili for chilly nights! I mean, how perfect is that?

What you’ll need: 

• A white or yellow onion
• Red bell pepper
• Spices like chili powder, ground cumin, oregano, cinnamon and nutmeg
• 2 cloves garlic 
• 15-ounce can of fire roasted diced tomatoes. You can sub regular tomatoes if you prefer for a less spicy chili
• Pure pumpkin puree
• Diced tomatoes
• Black beans; you can sub pinto beans for 1/2 or all of the beans.

Of course, chili is just a vehicle for whatever toppings your heart desires. I got on a major cornbread kick last week, which actually inspired the need to make pumpkin chili. I love serving this with cornbread croutons or my pumpkin cornbread muffins.  You can top this with your favorite chili toppings, like regular or dairy-free shredded cheddar cheese, sour cream, avocado and cilantro.

How to make this vegetarian pumpkin chili recipe 

This pumpkin chili is the probably the easiest meal on earth. Besides the pepper, onion and garlic, the remaining ingredients come straight outta cans. Open, dump, and simmer. Normally I wouldn’t love a recipe that starts with a can of this and a can of that, but for chili? It’s healthier than it sounds and you’ll be amazed by how delicious this chili tastes using just pantry staples and a handful of aromatics. 

You’ll start by sautéing the onion and bell pepper until softened in a large pot or dutch oven. From there, stir in your spices and garlic and simmer over medium heat for another minute or two until fragrant. 

Open the cans, then add in the tomatoes, pumpkin puree, diced tomatoes, water and beans and simmer for at least 30 minutes until thickened. This chili recipe should be heartier than a soup, the chunkier the better in my opinion!

What substitutions can I make? 

Butternut squash puree is a great substitution for the pumpkin puree. If you have vegetable broth on hand, you can use that in place of the water and adjust salt seasoning as needed. 

As written this is a vegan chili, but if you cannot imagine chili without meat (ahem, like my Dad) then I’d recommend browning veggie ground beef, like Impossible or Beyond before adding in the canned beans. 

Is this chili gluten-free?

Yes, this pumpkin chili is both gluten-free and vegan. 

Instructions for freezing

Like all good stews, this chili is perfect for making a big batch of and freezing half. You can easily double (or triple) the recipe and freeze leftovers. 

To prep for the freezer, place chili in a freezer-safe, airtight container making sure to keep enough head space that the chili can expand once frozen. Freeze for 3-4 months. 

When ready to serve, remove freezer from the chili and let thaw overnight in the refrigerator or at least 8 hours. Place into a large pot, cover with a lid and simmer over medium-low heat until warmed through.

The benefits of eating more beans

You know I think that the world would be a better place if everyone ate more beans. Not only are they pennies on the dollar compared to meat, they are such a great source of fiber, protein, iron and can help lower LDL cholesterol if eaten on a regular basis. Covered in a spicy pumpkin sauce, I’d say that’s easy as pie.

If there is one nutrition lesson I’d love to impart on everyone, it would be to eat more beans. Or, at the very least, swap out some animal protein in favor of more plant-based protein sources, like beans. 

For every 20g increase consumption of legumes (beans, soyfoods and lentils) consumed each day, there is a decrease risk of premature death by 8%! High legume intake is associated with long-lived food cultures such as the Japanese (soy, tofu, natto, miso), the Swedes (brown beans, peas), and the Mediterranean people (lentils, chickpeas, white beans).

Whatever your preferred legume of choice, I say– let’s all eat more of it! Thankfully, this yummy vegan pumpkin chili makes it easy to do so.

More Chili Recipes:

Vegan Indian Dal Chili
Tempeh Chili
Black Bean & Beer Chili
Slow Cooker Butternut Chili with Black Beans
Vegetarian chili with creamy polenta
White Bean Chili 

This recipe was first published in 2015 and updated in 2021. If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

Vegan Pumpkin Chili

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: dinner, chili, main, vegan, glutenfree, vegetarian
• Method: stove top
• Cuisine: American, Tex Mex
• Diet: Vegan

Description

Vegan Pumpkin Chili! This spicy and savory stew is perfect for crisp evenings! Black beans and vegetables simmered in a rich pumpkin chili sauce.

---

Print Recipe

Pin Recipe

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: dinner, chili, main, vegan, glutenfree, vegetarian
• Method: stove top
• Cuisine: American, Tex Mex
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: dinner, chili, main, vegan, glutenfree, vegetarian
• Method: stove top
• Cuisine: American, Tex Mex
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 1 tablespoon oil
• Medium white onion, chopped
• Red bell pepper, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 teaspoon dried oregano
• scant 1/8 teaspoon freshly ground nutmeg
• 2 garlic cloves, minced
• 15 oz can fire roasted diced tomatoes, with juice
• 28 oz can diced tomatoes, with juice
• 15 oz can 100% pure pumpkin puree
• 2 (15 oz.) cans black beans, drained and rinsed
• 1 cup water
• 1 teaspoon salt & pepper to taste
• Your favorite chili toppings, as desired

Cook Mode Prevent your screen from going dark

Instructions

1. First, heat the oil in a dutch oven or saucepan over medium heat. Meanwhile, add the onion and red bell pepper and cook until translucent, about 5 minutes. Then, stir in the chili powder, cumin, oregano, cinnamon, nutmeg and garlic cloves and cook another minute or two until the spices are fragrant, stirring often.
2. Next, add in the fire roasted and diced tomatoes with juice along with the pumpkin puree and whisk to combine.
3. Then, stir in the black beans, water and salt and pepper. Reduce heat to low, partially cover and let simmer for at least 30 minutes, stirring often. Note, the longer this cooks, the more flavor develops so feel free to make this one in the afternoon to let simmer for hours.
4. Finally, serve hot, with your favorite toppings!

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

The Ultimate Plant-Based Protein Cookbook + Course

(Includes 40+ recipes!)

LEARN MORE

FREE 7-DAY COURSE + COOKBOOK