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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.
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5 from 9 votes

Vegan Pumpkin Chili

This sweet and savory pumpkin chili is plant based, gluten-free, and made using fresh veggies and fall flavors.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 621kcal
Author: Kelsey Riley
Cost: $10

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