Name: Vegetarian Pumpkin Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American / Comfort
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 carrot, diced; 1 can (15 oz) pumpkin puree (not pumpkin pie filling); 1 can (14.5 oz) diced tomatoes, with juices; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 2 cups vegetable broth; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 2 tablespoons chili powder; 1 teaspoon smoked paprika; ½ teaspoon cinnamon (optional, for a warm undertone); Salt and pepper, to taste; 1 tablespoon lime juice (for brightness); Optional toppings: diced avocado, sour cream or yogurt, shredded cheese, chopped green onions, tortilla chips

Jump to Recipe·Leave a Review

Vegetarian pumpkin chili is a cozy, hearty dish that blends the rich, earthy flavor of pumpkin with beans, tomatoes, and warm spices for a filling and satisfying bowl of comfort. It’s completely meatless, high in fiber and protein, and perfect for fall—or any time I want a flavorful, nourishing meal without the meat.

Why You’ll Love This Recipe

I love how this chili brings a seasonal twist to a classic comfort food. The pumpkin adds a creamy texture and subtle sweetness that pairs perfectly with smoky chili spices. It’s easy to throw together in one pot, makes great leftovers, and is ideal for meal prep. Whether I’m cooking for a crowd or just curling up on a cool night, this chili always delivers warmth and flavor. Vegetarian Pumpkin Chili

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Garlic, minced
Bell pepper, diced
Carrot, diced
Canned pumpkin puree (not pumpkin pie filling)
Diced tomatoes (with juices)
Cooked black beans
Cooked kidney beans
Vegetable broth
Tomato paste
Ground cumin
Chili powder
Smoked paprika
Cinnamon (optional, for a warm undertone)
Salt and pepper
Lime juice (for brightness)
Optional toppings: avocado, sour cream, shredded cheese, green onions, tortilla chips

Directions

I heat the olive oil in a large pot over medium heat. I sauté the onion, garlic, bell pepper, and carrot for about 5–7 minutes, until softened.
I stir in the tomato paste, cumin, chili powder, paprika, and cinnamon. I cook it for 1–2 minutes to toast the spices.
I add the pumpkin puree, diced tomatoes, beans, and vegetable broth. I stir everything to combine and season with salt and pepper.
I bring the chili to a simmer, then reduce the heat and let it cook uncovered for 25–30 minutes, stirring occasionally, until thickened.
I squeeze in fresh lime juice at the end to brighten up the flavors.
I serve it hot with my favorite toppings and a slice of cornbread or crusty bread on the side.

Servings and timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add corn, sweet potatoes, or quinoa to bulk it up even more. If I want it spicy, I throw in jalapeños or a pinch of cayenne. I’ve also used white beans and added kale or spinach at the end for extra greens. For a smoky twist, I stir in a dash of liquid smoke or chipotle in adobo.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It reheats well on the stovetop or in the microwave. This chili also freezes beautifully—I portion it into containers and freeze for up to 3 months. I thaw it overnight in the fridge before reheating. Vegetarian Pumpkin Chili

FAQs

Does it taste like pumpkin?

Not strongly. I find the pumpkin adds richness and a mild sweetness, but it blends seamlessly with the spices and tomatoes, making the chili taste hearty—not like pie.

Can I use fresh pumpkin instead of canned?

Yes, I roast and puree fresh pumpkin for a homemade touch. I just make sure it’s well-blended and smooth before adding.

Is this chili vegan?

It is! As long as I use vegetable broth and plant-based toppings, it’s completely vegan.

Can I make this in a slow cooker?

Yes. I sauté the vegetables first, then add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

What should I serve with pumpkin chili?

I like serving it with cornbread, rice, or tortilla chips. It’s also great topped with avocado, vegan sour cream, or cheese for extra flavor.

Conclusion

Vegetarian pumpkin chili is a warm, comforting dish that’s perfect for cooler days or whenever I want a healthy, flavorful meal. With simple ingredients and a rich, hearty texture, it’s become one of my favorite meatless recipes. Whether I’m meal prepping or feeding a hungry crowd, this chili never disappoints.