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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

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


  • Large pot


  • 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


  • 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. 


Calories: 621kcal
Keyword fall chili recipe, plant based chili, pumpkin chili, vegan chili, vegan crockpot chili, vegan pumpkin chili, vegan pumpkin recipe, vegetarian chili recipe
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