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Home » Appetizers & Sides » Vegan Pumpkin Chili

Published: Oct 7, 2021 · Modified: Oct 19, 2022 by Kelsey· This post may contain affiliate links ·

Vegan Pumpkin Chili

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

Chili in a bowl with a spoon dipped in, and peppers and cilantro on top. The background has a bowl of pumpkins, a blue cloth, and sliced peppers.

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

Ingredients for chili in small white bowls that are labeled with the ingredient name including: cilantro, spices, olive oil, garlic, peppers, pumpkin, onion, black beans, broth, kidney beans, tomatoes

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.

Three pictures of step-by-step instructions. The first picture is a large white pot with peppers and onions, the second is all of the ingredients in the pot, mostly looking like a red/orange soupy chili, the third picture is the cooked chili.

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.

A close up shot of chili in a white patterned bowl. There are freshly sliced peppers and cilantro on top.

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.

A large white bowl filled with vegan chili. There are peppers and cilantro on top. The background has a blue and white striped cloth, a white bowl filled with pumpkins, a sliced pepper, and a spoon.

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
A white patterned bowl with chili inside, garnished with jalapeño peppers, habanero peppers, and cilantro. There is a bowl of pumpkins, a blue and white cloth, and a sliced jalapeño in the background.

Vegan Pumpkin Chili

Kelsey Riley
This sweet and savory pumpkin chili is plant based, gluten-free, and made using fresh veggies and fall flavors.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6
Calories 621 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 tablespoon olive oil extra virgin
  • 1 yellow onion diced
  • 3 bell peppers diced
  • 2 garlic cloves minced
  • 2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 cups vegetable broth
  • 30 oz tomatoes canned, crushed or diced
  • 15 oz pumpkin puree canned
  • 15 oz black beans drained and rinsed
  • 15 oz kidney beans drained and rinsed
  • 2 tablespoon maple syrup

Instructions
 

  • Wash and prep all of the vegetables. Combine the olive oil, peppers, and onion in a large pot over medium heat. Sauté for about 10 minutes, stirring frequently.
  • Add all remaining ingredients to the pot. Stir well and bring to a boil. Once it has reached a boil, reduce to a simmer, cover, and cook for an additional 20 minutes.
  • Remove from heat and let cool slightly before serving.

Notes

I recommend topping with any or all of the following: cilantro, tortilla strips, vegan sour cream, shredded vegan cheese, jalapeños, and/or corn bread. 
Can be stored in an airtight container in the fridge for up to 5 days. Can be stored in the freezer in an airtight container for up to 3 months. 

Nutrition

Calories: 621kcal
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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.

More Vegan & Plant-Based Appetizers & Sides

  • Ancient Grains Salad
  • Air Fryer Fingerling Potatoes
  • Air Fryer Squash
  • Vegan Chickpea Salad

About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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Here you'll find delicious, healthy, and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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