This Vegetarian Pumpkin Chili stands out for its unique blend of creamy pumpkin and classic chili spices. Whether you’re looking for a meatless Monday option or feeding a crowd, this dish is flavorful, filling, and endlessly adaptable. It’s also great for meal prep, freezer-friendly, and can be made in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5 minutes.
Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Add in the diced tomatoes, pumpkin puree, black beans, kidney beans, and vegetable broth. Stir to combine.
Season with cumin, chili powder, smoked paprika, cinnamon, salt, and pepper. Bring the chili to a simmer.
Reduce heat and let simmer uncovered for 20–25 minutes, stirring occasionally, until the chili thickens and the flavors meld.
Taste and adjust seasonings as needed.
Serve hot with your favorite toppings.
Servings and timing
This recipe serves approximately 6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper for more heat.
Chunky Style: Stir in sweet potatoes or zucchini for extra texture.
Protein Boost: Add cooked quinoa or lentils for added plant-based protein.
Creamy Version: Swirl in a little coconut milk for a creamier finish.
Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 4–6 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat, stirring occasionally until heated through. For freezing, let the chili cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat as usual.
FAQs
What does pumpkin add to chili?
Pumpkin adds a creamy texture and subtle sweetness, balancing the spices and giving the chili a rich, hearty base.
Can I use fresh pumpkin instead of canned?
Yes, roasted and mashed fresh pumpkin can be used in place of canned pumpkin puree. Just make sure it’s smooth and not too watery.
Is this chili spicy?
It has a mild spice level, but you can easily adjust it by adding more or less chili powder or adding hot peppers.
Can I make this in a slow cooker?
Yes, simply add all ingredients to a slow cooker and cook on low for 4–6 hours or on high for 2–3 hours.
What beans work best in pumpkin chili?
Black beans and kidney beans are traditional, but you can use pinto, cannellini, or even chickpeas.
How can I thicken my chili?
Simmering uncovered allows the liquid to reduce and the chili to thicken. You can also mash some of the beans or stir in a spoonful of cornmeal.
Can I make this ahead of time?
Absolutely. The flavors deepen with time, so it often tastes even better the next day.
Is this recipe vegan?
Yes, this chili is completely vegan as long as your toppings are plant-based.
What toppings go well with pumpkin chili?
Avocado, vegan sour cream, tortilla chips, chopped cilantro, and shredded cheese are all great options.
Can I double the recipe?
Yes, this recipe can easily be doubled to feed a larger group or for meal prepping.
Conclusion
Vegetarian Pumpkin Chili is a warm, flavorful, and nourishing dish that proves meatless meals can be just as satisfying. It’s easy to make, customizable, and perfect for cozy nights or family gatherings. Whether you’re new to vegetarian cooking or a seasoned pro, this recipe will quickly become a favorite in your kitchen.
This hearty Vegetarian Pumpkin Chili is a cozy, comforting, one-pot dish made with pumpkin puree, beans, and warming spices. It’s vegan, protein-packed, and perfect for fall or any time of the year.
Add chopped onion and bell pepper, and sauté for about 5 minutes until softened.
Stir in minced garlic and cook for 1-2 more minutes until fragrant.
Add diced tomatoes, pumpkin puree, black beans, kidney beans, and vegetable broth. Stir well to combine.
Season with cumin, chili powder, smoked paprika, cinnamon, salt, and pepper.
Bring to a simmer, then reduce heat and cook uncovered for 20–25 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve hot with desired toppings.
Notes
Add jalapeño or cayenne pepper for extra heat.Include sweet potatoes or zucchini for added texture.Mix in cooked quinoa or lentils for a protein boost.For a creamier version, stir in a splash of coconut milk.This recipe can be made in a slow cooker on low for 4–6 hours.
