Delicious Vegan Pumpkin Chili packed with fiber, protein, and cozy Fall spices. Requiring just 30 minutes and one pot, it’s so easy to make this hearty, healthy, and comforting meal perfect for those cool crisp evenings. Gluten-free, dairy-free, and oil-free!
Pumpkin in my coffee? Nah, I’m good. Pumpkin in my chili? All day, every day!
Yes, it’s that time of year when pumpkin is haphazardly thrown into everything. And, as much as I love pumpkin-spiced things, I refuse to mess up a perfectly good cup of coffee. However, when it comes to a pot of chili that’s a completely different story.
One of the things I love most about cooking is experimenting. So, what happens when you add creamy pumpkin puree to a seasonal favorite? You get a delicious Fall-inspired vegetarian pumpkin chili.
This savory pumpkin recipe uses a combination of fresh ingredients and your everyday pantry staples. So stop wasting Fall on some overpriced, chemically-spiced cup of java.
Don’t sip your pumpkin, eat it – in a big bowl of chili!
Ingredients For Vegan Pumpkin Chili
For a full list of ingredients and measurements please see the recipe card below.
This recipe is so simple and uses a collection of fresh and canned ingredients. It’s ready to eat in as little as 30 minutes.
- Onion: I put onion in everything.
- Pumpkin Pie Spice, Chili Powder, & Cumin: Most recipes use cinnamon but I decided to use pumpkin pie spice. Go big or go home, right? The combination of spices works so well together. Feel free to adjust the amounts to your liking.
- Tomato Paste
- Vegetable Broth: Use low-sodium. Water is also an option but I prefer the flavoring of broth.
- Diced Tomatoes: I used no salt added Muir Glen Fire Roasted Tomatoes. If you like your chili less “chunky” you can use an equal amount of tomato sauce.
- Sweet Potatoes: A great source of fiber and other nutrients. It also adds a natural sweetness, a nice chunky texture, and it’s a great Fall vegetable.
- Beans: Great sources of protein and fiber. Black Beans, Red Kidney Beans, or Pinto Beans are all great options.
- Canned or fresh pumpkin: (Do NOT use pumpkin pie filling)
- Maple Syrup: The sweetness works very well with the savory. It’s not a sweet chili, but the syrup is more of a flavor-enhancer than anything.
- Cocoa Powder: Cocoa powder adds a layer of flavor to the beans, tomatoes, and chili powder. It makes the chili taste richer and gives it more dimensions.
- Bell Peppers: Red and green peppers offer a pop of color, more texture, and more nutrition.
How To Make Vegan Pumpkin Chili
- Preheat a large pot or dutch oven over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you’re ready.
- Cook the onions until they are soft and start to slightly brown then add the tomaot paste and stire. Add chili powder, pumpkin pie spice, cumin, and completely cover the onions. Let the spices and onions toast for about 20-30 seconds. Then, pour in ½ cup of the veggie broth and let cook until most of the veggie broth evaporates.
- Add the remaining veggie broth, sweet potatoes, reduce heat to medium, and let the sweet potatoes simmer for 10 minutes.
- Add all remaining ingredients, mix everything together, and let it simmer for 20-30 minutes while occasionally stirring.
- Taste and season with salt and pepper as needed.
- Serve hot with your favorite toppings.
That’s it!
How To Serve Vegan Pumpkin Chili
Try adding any of these delicious toppings or sides for an amazing presentation and one great meal.
- cashew sour cream
- homemade tortilla chips
- sliced avocado
- chopped green onions
- vegan cornbread
- 5 ingredient whole wheat beer bread
- no yeast bread
Oh, and don’t forget the hot sauce:)
Questions & Helpful Tips
Can I Freeze Vegan Pumpkin Chili?
Yes! Store it in individual freezer bags and freeze them flat so it takes up less space. When I’m ready to enjoy a comforting bowl of chili I let it thaw in the fridge overnight and then reheat on the stove.
How To Store Vegan Pumpkin Chili?
Leftovers can be kept for up to 7 days in the fridge in a covered airtight container. When you’re ready to serve simply reheat on the stove in a medium to a large saucepan.
It’s Perfect For Gatherings.
This vegan pumpkin chili can easily be doubled or tripled. So, it’s great for bringing to potlucks or large gatherings.
Does It Have Pumpkin Flavor?
Not really. It does have a “Fall essence” when it comes to the flavor, but the pumpkin’s primary role is to make the chili thicker.
Can I Make This In An Instant Pot?
YES! Simply add all the ingredients to the Instant Pot, lock the lid, and set the timer for 5 minutes. Let the pressure release naturally for 10 minutes then do a quick release to relieve the remaining pressure.
Can I Make This In My Crock Pot?
Yes! Place all of the ingredients into your slow cooker and cook on low for 6-8 hours.
Yes, it’s a meatless chili but it’s a very hearty chili that everyone will love. It’s loaded with protein, fiber and is low-fat.
More Vegan Soup & Stew Recipes
- Instant Pot Vegetable Soup
- Instant Pot Vegan Chili
- Vegetarian Minestrone
- Vegan Potato Soup
- Easy Vegan Chickpea Curry
- Fire Roasted Tomato Soup
If you make this recipe I want to know. So, please leave a comment below with a star rating. I am sure this vegetarian pumpkin chili recipe is sure to be one of your favorite things to make as the weather gets cooler.
Please leave a comment below with a star rating if you try it. Please be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Print
Hearty Vegan Pumpkin Chili (Oil-Free)
Delicious Vegan Pumpkin Chili packed with fiber, protein, and cozy Fall spices. Requiring just 30 minutes and one pot, it’s so easy to make this hearty, healthy, and comforting meal perfect for those cool crisp evenings. Gluten-free, dairy-free, and oil-free!
- Total Time: 40 minutes
- Yield: 10–12 servings 1x
Ingredients
- 1 large onion (white, yellow, etc.), chopped
- 2 Tbps tomato paste
- 2 Tbsp chili powder
- 1 Tbsp pumpkin pie spice
- 1 tsp. cumin powder
- 2 ½ cups low sodium veggie stock
- 1 sweet potato, diced
- (3) 15–ounce cans no salt added or low sodium fire-roasted tomatoes
- (2) 15-ounce cans low-sodium or no salt added black beans – drained and rinsed
- (1) 15-ounce can low-sodium or no salt added red kidney beans – drained and rinsed
- (1) 15–ounce can of pure pumpkin (not pumpkin pie filling)
- ¼ cup maple syrup (optional)
- 2 Tbsp unsweetened cocoa powder
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Salt to taste
Instructions
- Preheat a large pot or dutch oven over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you’re ready.
- Cook the onions until they are soft and start to slightly brown then stir in the tomato paste. Add chili powder, pumpkin pie spice, cumin, and completely cover the onions. Let the spices and onions toast for about 20-30 seconds. Then, pour in ½ cup of the veggie broth and let cook until most of the veggie broth evaporates.
- Add the remaining veggie broth, sweet potatoes, reduce heat to medium, and let the sweet potatoes simmer for 10 minutes.
- Now add the tomatoes, beans, canned pumpkin, maple syrup, and cocoa powder. Mix everything together and let it simmer for about 5 minutes. Reduce the heat, add the chopped bell peppers, and let simmer for 20-30 minutes while occasionally stirring.
- Taste and season with salt and pepper as needed.
- Serve hot with your favorite toppings.
Notes
Store it in individual freezer bags and freeze them flat so it takes up less space. When I’m ready to enjoy a comforting bowl of chili I let it thaw in the fridge overnight and then reheat on the stove.
Leftovers can be kept for up to 7 days in the fridge in a covered airtight container. When you’re ready to serve simply reheat on the stove in a medium to a large saucepan.
This vegan pumpkin chili can easily be doubled or tripled. So, it’s great for bringing to potlucks or large gatherings.
It does have a “Fall essence” when it comes to the flavor, but the pumpkin’s primary role is to make the chili thicker so there’s not much pumpkin flavor.
Instant Pot: add all the ingredients to the Instant Pot, lock the lid, and set the timer for 5 minutes. Let the pressure release naturally for 10 minutes then do a quick release to relieve the remaining pressure.
Crock Pot Instructions: Place all of the ingredients into your slow cooker and cook on low for 6-8 hours.
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: Entree
- Method: Stove
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9.8 g
- Sodium: 96.4 mg
- Fat: 1.2 g
- Carbohydrates: 36.1 g
- Fiber: 10.7 g
- Protein: 8.7 g
- Cholesterol: 0 mg
Keywords: vegetarian pumpkin chili, vegan pumpkin chili, pumpkin chili
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Absolutely delicious!, This now my favorite chili recipe. I love the rich, hearty flavor. Thank you for sharing!
★★★★★
Awesome!
Thank you for this recipe. It was good for my thanksgiving meal and the leftovers tasted even better. The bell peppers and cocoa powder are a great addition to this chili.
★★★★★
Thank you so much for sharing this recipe! This pumpkin chili recipe is one of the best chili’s I’ve ever had! Since I was out of tomato paste, I substituted smoked sun dried tomatoes, and I added 1/4 teaspoon Chipotle Chili powder for a touch of heat. So good! Sweet, smokey and savory . Definitely a keeper, and going on my meal rotation.
★★★★★
This is a great chili recipe with great depth of flavor. Thanks for the recipe.
★★★★★
Shane, Oh YES……I made this and served it to 4 of my meat eating friends…….they loved it ! I am making it again next week for a neighborhood chili pitch in. I am pumped! Thank you for all you do, I love your recipes!
Jinny
Awesome!!!
Sounds great, would like to know if I can sub Butternut Squash for the pumpkin and how to do that, I usually have B-nut baked cubes that I use for smoothies.
Also some of your writing tminds me of something, I’m a friend of BIll W., do you know him as well?
★★★★★
Butternut squash works just as well. Just follow the same instructions.
Hi Sean, I must say I love the ramped up Fiber in this dish! It tastes pretty good, especially with a favorite corn bread I make with adobo peppers. I used a Batata sweet potato and a Hatch hot pepper in mine 🙂
Thx for the inspiration and recipe!
★★★★
Thank you, Kim!
This chili was easy to put together and smelled heavenly as it simmered on the stove top. It tasted even better than it smelled – thank you, Shane, for a dish that hit the spot on a rainy fall Friday. I plan to bake your cornbread when I serve this again this weekend!
★★★★★
Thank you so much, Debbie! Blessings.
Does this recipe use an orange or a white sweet potato?
Either is fine. But, I use orange mostly.
I’m a work in progress of trying to go vegan. Made this tonight and must say it’s PDG (Pretty Dang Good)! It made a lot so I’ll be eating this for a while. Husband does not eat vegetables, can you believe it??
★★★★★
It’s all about progress, Susan, not perfection. And, one day at a time, we’ll get on the veggie train;)
We loved your Vegan Pumpkin Chili, Shane! I made it in the Instant pot and it worked perfectly. Love how thick it was. Using the saute function, I sauteed the vegetables in the IP first. I let it completely natural release and that worked well. I have used cinnamon in my chilis for years and your spices were spot on. I did add a couple of ounces of TVP and some leftover pickled jalepenos which gave the chili a little heat. I will make this recipe again and again.
★★★★★
AWESOME!!! Thanks for sharing. So glad you enjoyed it. LOVE the additions:)
★★★★★
Dear Shane,
Just made this vegan pumpkin chili. I’d give it a 10/10!! Fantastic flavor! Small changes made b/c of what we had on hand, but made no difference in the fantastic flavor! Thank you so much for these recipes. Every one I’ve made so far has been a winner.
Happy Thanksgiving to you and your family.n May you stay safe!
Peace,
Melissa K.
★★★★★
Thank you so much, Linda! Happy Thanksgiving to you and yours. Blessings.
So I went ahead and made this as written instead of trying it in the instant pot, and it was super yummy! I was afraid it might be too sweet with the sweet potatoes, but it wasn’t, it was just right. And I loved the spice/flavor combo! Will definitely be making this again…possibly in the instant pot just to see how it goes haha…I’ll keep you posted. Thanks for all your yummy recipes!
★★★★★
Awww, thank you! So glad you enjoyed it. Happy Thanksgiving!!!
Hi Shane,
Can this be made in the instant pot? If so, would you follow steps 1 & 2 on sauté, then add everything else and hit the soup button? Or will the peppers be over cooked by the time the sweet potatoes are done? Can’t wait to try this, the spice combo is so interesting!
Good question, Luci! I hate to speculate as I have not yet tried it in the Instant Pot.
We had a few friends over to eat your chili in the front yard while we handed out candy tonight. Almost all of us went back for a second bowl because it hit the spot. I made a few changes: no peppers (we didn’t have any) and only 1 tablespoon of cocoa powder because I was nervous about 2. Oh–no syrup because it seemed sweet enough already. Thanks for yet another yummy meal, Shane!
★★★★★
This chili is phenomenal! I made it exactly and it is completely savory and delicious!!! Even used the optional maple syrup! Our Omni friends came for dinner and LOVED it! Another win from Shane❤️
★★★★★
Lisa, that is so awesome! Thank you.
This was an excellent chili! So deeply flavorful. Spices seemed unusual but decided to go for it and so glad I did- the cocoa is magical! Delish!
★★★★★
Thank you! Yes, it seems a little unusual but the spices just work. Crazy:)
★★★★★
Incredible flavor. Perfectly delicious on a chilly autumn day like we’re having … I’m enjoying these flavors very much- great recipe!!!!! Thank you!
★★★★★
Thank you so much!
★★★★★