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.
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.
Keyword fall chili recipe, plant based chili, pumpkin chili, vegan chili, vegan crockpot chili, vegan pumpkin chili, vegan pumpkin recipe, vegetarian chili recipe