Go Back
Vegan Pumpkin Chili

Vegan Pumpkin Chili

A hearty, warming vegan chili featuring creamy pumpkin puree, three types of beans, and smoky spices. This soul-satisfying one-pot meal delivers complex flavors and plant-powered nutrition in every spoonful.
Print Recipe Pin Recipe
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 portions

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 garlic cloves minced
  • 1 jalapeño seeded and finely diced (optional for heat)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • ¼ teaspoon cinnamon
  • 1 15- oz can pumpkin puree not pumpkin pie filling
  • 1 15- oz can black beans drained and rinsed
  • 1 15- oz can kidney beans drained and rinsed
  • 1 15- oz can pinto beans drained and rinsed
  • 1 14.5- oz can fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon maple syrup or brown sugar
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • Optional toppings: diced avocado chopped cilantro, dairy-free sour cream, toasted pumpkin seeds, sliced green onions

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook for 4-5 minutes until translucent.
  • Add the bell peppers and jalapeño (if using) to the pot and cook for another 3-4 minutes until they begin to soften.
  • Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
  • Add all the spices (chili powder, cumin, smoked paprika, oregano, and cinnamon) and stir constantly for 1 minute to toast the spices and release their flavors.
  • Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot – these contain tons of flavor!
  • Add the pumpkin puree and stir until completely incorporated into the liquid. The mixture should start to thicken nicely.
  • Add the diced tomatoes with their juices, all three types of beans, and maple syrup or brown sugar. Stir well to combine everything.
  • Bring the chili to a simmer, then reduce heat to medium-low. Cover partially with a lid and cook for 20-25 minutes, stirring occasionally to prevent sticking.
  • Stir in the lime juice and season with salt and pepper to taste. The acidity of the lime helps balance the sweetness of the pumpkin.
  • Let the chili rest for about 5 minutes before serving. This allows the flavors to meld together and the chili to thicken slightly.
  • Serve hot in bowls with your choice of toppings. A sprinkle of toasted pumpkin seeds adds a delightful crunch and ties in the pumpkin theme!

Notes

  • For a thicker chili, let it simmer uncovered for the last 10 minutes of cooking time.
  • If you prefer a thinner consistency, add an extra ½ cup of vegetable broth.
  • This chili tastes even better the next day! Store in the refrigerator for up to 4 days.
  • Freeze in portion-sized containers for up to 3 months for quick weeknight meals.
  • Fresh pumpkin can be substituted for canned: use 1¾ cups of roasted and pureed pumpkin.
  • For a smokier flavor, add ½ teaspoon of liquid smoke or a chopped chipotle pepper in adobo sauce.