Vegan Pumpkin Chili

This plant based chili recipe is made using fresh vegetables and creamy pumpkin puree, and is one of my favorite one pot meals.

This vegetarian chili recipe is one of my all time favorite easy fall recipes!

The yummy pumpkin and delicious fall spices make me want to snuggle on the couch with a warm blanket and turn on Hocus Pocus.

Speaking of fall activities, I bet you would rather spend your time doing fun things instead of spending all day in the kitchen. You can make this one pot recipe in about a half hour, which leaves so much time in your day for other things!

Ingredients

Pumpkin: I used canned pumpkin puree for this recipe. It makes things nice and easy, and I can easily keep in on hand in my pantry.

Bell Peppers: I used a variety of colors of bell peppers in this recipe, but you can choose to use whichever colors you like best. You can also choose just to use 3 of the same color if you prefer.

Onion: I used a yellow onion, but a sweet onion would also be delicious.

Garlic: I prefer to use fresh garlic in my recipes because I think the fresh flavor is just so much better.

Broth: You can use any brand you like best. If you're in the market for a new brand of vegetable broth, check out this article that has a vegetable broth taste test!

Beans: I used black beans and kidney beans in this recipe, but you can use whatever beans you like best or have on hand.

Tomato: You can use diced or crushed tomatoes in your chili depending on your preference.

Spices: I used a combination of salt, cumin, chili powder, and pumpkin pie spice.

Maple Syrup: This sweetens things up a little and adds more sweet, fall flavor.

Optional: You can add diced jalapeño peppers if you want to add some spice to this chili.

See recipe card below for quantities.

This is a really easy chili recipe and can be made using only one pot, which makes the clean up process really easy too.

1. Always wash and prep all produce before getting started. Then you'll combine the olive oil, onion, and bell peppers in a large pot. Cook over medium heat for about 10 minutes until the vegetables are nice and soft.
2. Add all remaining ingredients into the pot, bring to a boil, then reduce to a simmer and cover. Let the chili simmer for about 15-20 minutes.
3. Once your chili has finished cooking, let it cool slightly before serving. Add all of your favorite toppings (my favorites are jalapeños, cilantro, corn bread, or tortilla strips), and enjoy!

See recipe card for full instructions.

Substitutions, Additions, and Variations

This is already and easy one pot recipe, but you can make it even easier by making this as a chili slow cooker meal.

Simply combine all ingredients in your slow cooker, turn to "high", cover, and let it slow cook for about four hours. This makes things easy and your whole house will smell like delicious chili while you do other things around the house.

This is already a vegan chili recipe, and also a vegetarian chili recipe, but you can add a meat substitute to add a little more substance. I would recommend Impossible "ground meat" crumbles.

You can make this a sweet and spicy chili recipe by adding a little heat. You can accomplish this by adding diced jalapeños, a little crushed red pepper, or both.

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

This recipe makes a great easy freezer meal. You can accomplish this by storing leftovers in an airtight container in the freezer for up to 3 months.

If you're looking for other cold weather recipes, try these next:

• Pumpkin Pancakes
• Pumpkin Pasta Sauce
• Spinach White Bean Soup
• Easy Vegan Lentil Bolognese

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FOOD SAFETY TIPS

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.