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!
- 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 1/2 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)
- 1/4 cup maple syrup (optional)
- 2 Tbsp unsweetened cocoa powder
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- Salt to taste
- 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 1/2 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.
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.
- 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