Pumpkin Vegan Chili

Pumpkin Vegan Chili served in a white bowl and topped with sliced jalapeno.

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5 from 29 votes

Pumpkin Vegan Chili takes cozy to the next level! Loaded with seasonal flavors. It’s a feel-good meal you'll crave.

Prep Time10

Cook Time20

Total Time30

Course: Lunch or Dinner

Cuisine: Mexican American

Servings:

Calories: 121kcal

Author: Maggie Unzueta

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

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

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.

Nutrition