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Pumpkin Vegan Chili is a warm hug in a bowl.
Coming from an immigrant Mexican family, I didn’t grow up with traditional American recipes.
So many were new to me – like pumpkin pie. These are now some of my favorite things in the world!
Here, I am blending the best of both cultures in one satisfying and delicious dish.
Table of Contents
🥘 Ingredients
- Onion
- Jalapeño
- green bell peppers
- Mazola® Corn Oil
- garlic cloves, minced
- Salt
- ground black pepper
- ground cumin
- chili powder
- vegetable broth
- canned petite diced 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.
🥣 Instructions
- Heat oil in a large pot over medium heat.
- Add the onions, green bell peppers, and jalapenos.
- Cook for 2-3 minutes before adding the garlic and spices.
- Only cook for a couple of minutes before proceeding to the next step.
For this recipe we are using Mazola® Corn Oil as it is a heart-healthy* option and it can be used in multiple ways such as baking, grilling, and baking.
Did you know Mazola® Corn Oil is also officially Heart-Check certified by the American Heart Association?
The Heart-Check is designed to help consumers make informed choices about the foods they purchase, and by having an all-purpose cholesterol free** cooking oil on hand like Mazola® Corn Oil you’re always certain to prepare easy and delicious meals for you and the whole family!
- Add the remaining ingredients – tomato, broth, and creamy pumpkin puree.
- Stir to combine.
- Cover and cook.
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
- 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
🙋🏻♀️ Frequently Asked Questions
To add more flavor to this vegan pumpkin chili recipe, add paprika or a pinch of cinnamon. For more spice, add more chili powder or a pinch of cayenne.
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. To freeze, place in a sealable plastic bag. Thaw and consume within 4 months.
👩🏼🍳 Reheating Instructions
Put the 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 crusty bread.
😋 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
Nutrition
*See www.mazola.com for information about the relationship between corn oil and heart disease.
**Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information for fat and saturated fat content.
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