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.
It wouldn’t be Fall without another chili recipe! This pumpkin chili 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?
Pumpkin Chili Ingredient Notes:
- Cinnamon: I know the cinnamon sounds weird, but trust me when I say that it really helps to bring out the overall warmth in this recipe, and I don’t recommend skipping it.
- Fire-roasted tomatoes: I love the taste of fire-roasted tomatoes, but you can sub regular tomatoes if you prefer
- Pumpkin puree: This is what helps to thicken the pumpkin and provide a nice subtle creaminess to the chili. I use canned pumpkin puree, but you can always use
- Black beans: You can sub pinto beans or kidney beans for half 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 Vegan Pumpkin Chili
Cook the Spices
Cook the onion and red bell pepper until translucent, about 5 minutes. Then, stir in the chili powder, cumin, oregano, cinnamon, nutmeg, and garlic cloves.
Add the rest of the ingredients
Add the tomatoes, pumpkin puree and whisk to combine. Add the black beans, water, salt, and pepper and simmer until thickened at least 30 minutes.
Serve
The longer this simmers, the more the flavor develops! Top with your favorite toppings and enjoy.
Tips for Success
This pumpkin chili is probably the easiest meal on earth. Besides the pepper, onion, and garlic, the remaining ingredients come straight out of 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, add 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.
Instructions for freezing
Like all good stews, this chili is perfect for making a big batch 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. I love these freezer-safe cubes for any leftovers! Freeze for 3-4 months.
When ready to serve, remove chili from the freezer 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, but they are such a great source of fiber, protein, and iron and can help lower LDL cholesterol if eaten on a regular basis. Covered in a spicy pumpkin chili sauce, I’d say that’s easy as pie.
If there is one nutrition lesson I’d love to impart to 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 20 g increase in consumption of legumes (beans, soyfoods, and lentils) consumed each day, there is a decreased 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
Equipment
Ingredients
- 1 tablespoon oil
- 1 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
- 15 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
Instructions
- 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. Cook for another minute or two until the spices are fragrant, stirring often.
- Next, add the fire-roasted and diced tomatoes with their juices along with the pumpkin puree and whisk to combine.
- 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.
- Finally, serve hot, with your favorite toppings!