Pumpkin Vegan Chili is a warm hug in a bowl.
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Coming from an immigrant Mexican family, I didn’t grow up with traditional American recipes – like pumpkin pie.
Here, I am blending the best of both cultures in a satisfying and delicious, one pot meal, using pantry staples.
Table of Contents
🥘 Ingredients
- Onion
- Jalapeño
- Green bell peppers
- Oil
- Garlic cloves, minced
- Salt
- Ground black pepper
- Ground cumin
- Chili powder
- Vegetable broth
- Canned petite diced tomatoes (or fire-roasted tomatoes)
- Canned pinto beans, drained
- Canned pumpkin puree
Like spicy food? Use 2 jalapenos, or for a smokey flavor, add 2 minced chipotle peppers in adobo sauce.
As is, this recipe is 100% vegan, but for meat eaters, you can swap out the vegetable broth for chicken or beef broth.
No tomato paste is used in this recipe since the pumpkin puree will thicken up the chili.
Consider adding red lentils for protein.
🥣 Instructions
- Heat oil in a large pot over medium heat.
- Add the onions, green bell peppers, and jalapenos.
- Sauté for 2-3 minutes before adding the garlic and spices.
- Only cook for a couple of minutes before proceeding to the next step.
- Add the remaining ingredients – tomato, broth, and creamy pumpkin puree.
- Stir to combine.
- Cover, cook, and bring to a simmer.
The pumpkin will be clumpy when poured into the pot. Mix thoroughly and taste for salt.
Get the bowls ready! It’ll only take 10-15 minutes to finish cooking.
💡 Topping Ideas
- Sliced jalapenos
- Pickled Jalapenos
- Fresh cilantro
- Diced Avocado
- Green onion
- Diced red onions
- Drizzle of lime juice
- Mexican Pickled Carrots
- Pumpkin seeds
- For dairy-eaters: low-fat sour cream or crema mexicana
- Cheese options: Cotija Cheese, Queso Fresco, Mozzarella, or any plant-based cheese or vegan sour cream.
- For meat eaters: cooked chicken sausage or chopped turkey bacon
🙋🏻♀️ Frequently Asked Questions
To add more flavor to this savory and vegan pumpkin chili recipe, add paprika or a pinch of cinnamon. For more spice, add more chili powder or a pinch of cayenne. Or add creamy sweet potatoes or butternut squash for sweetness.
Mushrooms are a great substitute for meat. Or use chopped cauliflower or vegan beef crumbles. In this case, we are adding pinto beans. Other beans can also be used – black beans, kidney beans, white beans. You can even do a combination of beans to make a delicious chili!
There are several ways to ruin a big pot of chili. Skipping the chili powder, not browning the meat or vegetables, using water instead of stock. All of these add layers of flavor that you don’t want to miss out on when making good chili.
My favorite way to cook real pumpkin is to roast for 45-50 minutes at 350 degrees F. Remove the skin after roasting. Let cool slightly then place in a food processor or a blender until smooth. Strain if needed.
🫙 Storing Instructions
Place any leftovers in an airtight container. Store in the fridge for up to 4 days. Freezer instructions: place leftovers in a sealable plastic bag. Thaw and consume within 4 months.
👩🏼🍳 Reheating Instructions
Put the vegetarian chili in a microwaveable bowl and heat for 2 to 2 ½ minutes. Stir halfway through. Or, reheat for 3-4 minutes in a stock pot.
🎃 More Pumpkin Recipes
Pumpkin Vegan Chili is your go-to comfort food this fall. Enjoy layers of flavors and heart-warming goodness in this hearty chili. Serve a bowl of chili with your favorite toppings, tortilla chips, or cornbread or even better, pan de elote!
😋 Hungry for More
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Did you make this recipe? Please rate the recipe below
Pumpkin Vegan Chili
Ingredients
- 2 tablespoon oil
- ¼ onion diced
- 1 small jalapeño minced
- 1 green bell pepper diced
- 1 garlic clove minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 2 cups vegetable broth
- 2 14-ounce cans petite diced tomatoes, do not drain
- 1 15 ounce can pinto beans, drained
- 1 15 ounce can pumpkin puree
- Optional toppings: cilantro diced onion, lime wedges.
Instructions
- Heat the oil over medium heat in a stock pot.
- Add the onion, jalapeño, and bell pepper. Stir and cook for 2 minutes.
- Add garlic, salt, black pepper, cumin, and chili powder.
- Stir and cook for 1 minute.
- Add the remaining ingredients.
- Place the lid on the stock pot.
- Reduce heat to medium-low, and cook for an additional 15 minutes, stirring occasionally.
- Serve with the toppings of your choice.
Notes
- Sliced jalapenos
- Pickled Jalapenos
- Fresh cilantro
- Green onion
- Diced red onions
- Mexican Pickled Carrots
- Pumpkin seeds
- For dairy-eaters: low-fat sour cream or crema mexicana
- Cheese options: Cotija Cheese, Queso Fresco, Mozzarella, or any plant-based cheese
- For meat eaters: cooked chicken sausage or chopped turkey bacon
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