Name: Vegan Pumpkin Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons oil; 1 red onion, diced; 2 garlic cloves, minced; 1 large green or red bell pepper, diced; 1 (14-ounce) can fire-roasted diced tomatoes, with juices; 1 (15-ounce) can black beans, drained and rinsed; 1 (15-ounce) can garbanzo beans, drained and rinsed; 1 (15-ounce) can kidney beans, drained and rinsed; 3 tablespoons cumin; 1 teaspoon chili powder; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg (optional); 1 (6-ounce) can tomato paste; 1 cup water; 1 teaspoon salt; 1 teaspoon black pepper; 1 (15-ounce) can pumpkin puree; Parsley for garnish (optional)

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This Vegan Pumpkin Chili is the ultimate cozy comfort food — a warm, hearty, and flavor-packed bowl perfect for fall and winter. Loaded with beans, vegetables, and pumpkin puree, it’s a one-pot wonder that’s nutritious, budget-friendly, and completely meat-free. Whether you’re cooking on the stovetop or in the crockpot, this satisfying chili will leave everyone full and happy.

Why You’ll Love This Recipe

This chili is everything a great plant-based meal should be: rich in flavor, high in protein and fiber, and easy to make with pantry staples. The pumpkin adds a subtle sweetness and creamy texture that perfectly balances the warmth of the spices. It’s an affordable, one-pot meal that comes together in about 30 minutes and is perfect for batch cooking or freezing. Plus, it’s naturally gluten-free and dairy-free.

Vegan Pumpkin Chili

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons oil
1 red onion, diced
2 garlic cloves, minced
1 large green or red bell pepper, diced
1 (14-ounce) can fire-roasted diced tomatoes, with juices
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
3 tablespoons cumin
1 teaspoon chili powder
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)
1 (6-ounce) can tomato paste
1 cup water
1 teaspoon salt
1 teaspoon black pepper
1 (15-ounce) can pumpkin puree
Fresh parsley, for garnish (optional)

Directions

1. Sauté the Aromatics:
In a large pot with a lid, heat the oil over medium-high heat. Add the diced onion, garlic, and bell pepper. Cook for about 5 minutes, or until the onion becomes translucent and fragrant.

2. Build the Base:
Add the fire-roasted tomatoes, all three types of beans, cumin, chili powder, cinnamon, nutmeg (if using), tomato paste, water, salt, and pepper. Stir everything together.

3. Simmer:
Cover the pot with a lid and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 30 minutes, stirring occasionally to prevent sticking.

4. Add the Pumpkin:
Stir in the pumpkin puree and simmer for an additional 5 minutes until fully incorporated and heated through.

5. Serve:
Remove from heat and serve hot. Garnish with fresh parsley if desired.

Servings and timing

This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

Add Heat: Use more chili powder or add cayenne pepper or diced jalapeños.
Use Broth Instead of Water: For more depth of flavor, substitute vegetable broth for the water.
Add Grains: Stir in cooked quinoa or brown rice to make it even heartier.
Crockpot Version: Add all ingredients except the pumpkin to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Stir in pumpkin during the last 30 minutes.
Smoky Twist: Add smoked paprika or chipotle powder for a deeper, smoky flavor.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Let chili cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm on the stovetop over medium heat or in the microwave in 1-minute intervals until heated through. Add a splash of water or broth if it thickens too much.

FAQs

What does pumpkin add to chili?

Pumpkin adds creaminess and a subtle sweetness that balances the spices and gives the chili a rich, velvety texture.

Can I use fresh pumpkin instead of canned?

Yes. Use 1½ cups of cooked and pureed pumpkin in place of the canned puree.

Is this chili spicy?

No, it has mild warmth from the spices. Adjust the chili powder or add cayenne for more heat.

Can I make this oil-free?

Yes, simply sauté the vegetables in water or broth instead of oil.

Can I add other vegetables?

Absolutely. Zucchini, corn, or sweet potatoes are great additions to bulk up the chili.

Can I use different beans?

Yes, feel free to swap in pinto, navy, or other beans based on what you have.

Does this chili thicken as it sits?

Yes, the beans and pumpkin continue to absorb liquid, making it thicker over time. Add more water or broth when reheating if needed.

What toppings go well with this chili?

Avocado, vegan sour cream, green onions, crushed tortilla chips, or nutritional yeast all pair well.

Is this chili kid-friendly?

Yes, it’s mild in spice and high in nutrition — great for kids, especially with fun toppings.

Can I double the recipe?

Yes, it scales up easily. Use a larger pot and extend simmer time slightly if needed.

Conclusion

This Vegan Pumpkin Chili is the perfect bowl of comfort — hearty, healthy, and full of fall flavors. With protein-rich beans, warming spices, and a creamy pumpkin base, it’s a meat-free meal that doesn’t skimp on satisfaction. Whether made on the stove or in a crockpot, it’s a quick and wholesome recipe you’ll want to make again and again.

Jessica