Vegetarian Pumpkin Chili Recipe

If you’re craving something hearty, cozy, and packed with flavor, let me introduce you to my go-to Vegetarian Pumpkin Chili Recipe. This chili is a comforting bowl of autumn vibes, blending smooth pumpkin puree with a medley of beans, warming spices, and just enough heat to keep things interesting. I absolutely love how this turns out—it’s perfect for a chilly evening when you want something nutritious, satisfying, and utterly delicious. Stick around, and I’ll walk you through making this fan-freaking-tastic recipe step-by-step!

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Ingredients You’ll Need

I’ve kept this Vegetarian Pumpkin Chili Recipe simple but flavorful by combining fresh veggies with pantry staples. The balance of spices, pumpkin puree, and different beans creates layers of taste you’ll want again and again. When shopping, look for good quality pumpkin puree (not pie filling!) and fresh produce for the best results.

• Olive oil: Great for sautéing and adds a mild fruity richness without overpowering the spices.
• Yellow onion: The base flavor; using half a large onion ensures the chili isn’t too sharp but nicely aromatic.
• Green and red bell peppers: These add crunch and sweetness for a well-rounded chili texture.
• Jalapeño: Totally optional, but I like removing the seeds to keep the heat gentle and build flavor gradually.
• Garlic cloves: Always a must-have for that unmistakable savory punch.
• Salt and black pepper: Balances and brings out all the natural flavors perfectly.
• Spices (cinnamon, cumin, chili powder, onion powder): This blend provides warmth, earthiness, and a hint of sweetness that pairs beautifully with pumpkin.
• Vegetable broth: Adds depth while keeping the chili fully vegetarian and flavorful.
• Petite diced tomatoes: Juicy chunks help create the perfect saucy base.
• Pinto and kidney beans: Protein-packed, hearty, and naturally creamy when cooked just right.
• Pumpkin puree: The star ingredient that makes this chili unique, creamy, and comforting without dairy.
• Sweet potato: Adds natural sweetness and a lovely tender bite that’s a total crowd-pleaser.
• Optional black beans: I sometimes toss these in for extra texture and color variety.
• Chopped cilantro, red onion, avocado (for garnish): Fresh toppings add brightness and a creamy finish that’s hard to resist.

Variations

One thing I love about this Vegetarian Pumpkin Chili Recipe is how easy it is to make it your own. Whether you want to spice it up, lighten it, or bulk it out, you can tweak it a bit and still keep all that rich flavor.

• Make it spicier: When I want extra heat, I leave the jalapeño seeds in or add a dash of cayenne pepper—my family can handle it, but feel free to tone it down!
• Swap the beans: Black beans or even chickpeas work beautifully here if you want a little variety or need to work with what’s in your pantry.
• Use fresh pumpkin: In the fall, I sometimes roast fresh pumpkin cubes instead of canned puree for an even deeper flavor and texture.
• Make it gluten-free: This recipe is naturally gluten-free, making it friendly for pretty much everyone at the table.

How to Make Vegetarian Pumpkin Chili Recipe

Step 1: Sauté the Veggies and Build Flavor

Start by heating olive oil in a large pot or Dutch oven over medium heat. When it’s shimmering, toss in the chopped onion, diced green and red bell peppers, and minced jalapeño. Stir these around for about 5 minutes until the onions become soft and translucent—this soft base will make all the difference in how your chili tastes. Then, add minced garlic along with salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Cook everything for another minute to toast the spices gently and unlock those fragrant aromas. I always find that this step really layers the flavor, so don’t rush it!

Step 2: Add the Pumpkin, Beans, and Simmer

Now for the fun part: pouring in the vegetable broth, petite diced tomatoes (don’t drain!), pumpkin puree, drained beans, and diced sweet potato. If you’re adding black beans, toss them in too. Give it a good stir so everything’s well combined, then cover with a lid and reduce the heat to medium-low. Let this simmer gently for 30 minutes, stirring occasionally to prevent sticking. This slow simmer lets the sweet potato soften up nicely and all the flavors meld together into a chili that’s packed with comfort. I learned early on that a patient simmer here really pays off!

Step 3: Taste and Adjust Before Serving

Before ladling it into bowls, give your chili a taste test. Adjust salt or spices if needed—it’s your chance to personalize it fully. I also recommend trying a spoonful with a bit of my favorite garnishes to check the flavor balance.

How to Serve Vegetarian Pumpkin Chili Recipe

Garnishes

I love topping my chili with freshly chopped cilantro for a pop of brightness. A handful of diced red onion brings crunch and a little sharpness, while creamy avocado slices cool down any lingering heat. Sometimes I sprinkle a little shredded cheese or dollop sour cream if dairy is on the menu; those are great too! These garnishes really elevate the bowl from simple to restaurant-worthy.

Side Dishes

When I’m serving this Vegetarian Pumpkin Chili Recipe, I often pair it with warm cornbread or tortilla chips to scoop with, plus a crisp green salad to lighten things up. Roasted veggies or a simple rice pilaf also complement the chili’s rich flavors beautifully.

Creative Ways to Present

For cozy dinner parties or fall gatherings, I’ve served this chili in small individual pumpkins hollowed out — super fun and festive! Another idea is layering it in a small bread bowl with avocado and cilantro on top for a grab-and-go meal that delights both kids and adults alike.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Vegetarian Pumpkin Chili Recipe in airtight containers in the fridge. It keeps beautifully for 4-5 days, and I find the flavors deepen and improve overnight—that extra time really helps the spices marry together.

Freezing

This chili freezes like a dream. I portion it into freezer-safe containers or bags, label them with the date, and freeze for up to 3 months. When thawed, it’s just as comforting as day one without any sogginess if you prepare it carefully.

Reheating

To reheat, I prefer warming it slowly on the stovetop over low heat, stirring frequently to prevent sticking or burning on the bottom. You can add a splash of water or vegetable broth if it thickens too much. Microwaving works too, but stirring halfway through keeps it evenly hot.

FAQs

Final Thoughts

This Vegetarian Pumpkin Chili Recipe holds such a special place in my kitchen because it’s more than just a meal—it’s like a warm hug on a plate. Whether you’re making it for a weeknight dinner or feeding a crowd, it’s reliable, flexible, and totally delicious. Give it a try, and I promise you’ll keep coming back to it whenever the weather turns chilly or when you need a bit of comfort food magic. Trust me, once you make this, you’ll be looking forward to the next cozy bowl.

Vegetarian Pumpkin Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 126 reviews

• Author: Alvarez
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 10 servings (about 1 heaping cup each)
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

This hearty and flavorful Vegetarian Pumpkin Chili combines the earthy sweetness of pumpkin puree with a blend of spices, beans, and fresh vegetables. Perfect as a warming one-pot meal, it’s easy to prepare with mostly canned ingredients and a few fresh components, making it ideal for chilly days and comforting family dinners.

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Ingredients

Vegetables and Aromatics

• 2 Tablespoons (30ml) olive oil
• 1 cup chopped yellow onion (1/2 of a large onion)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small jalapeño, minced (seeds and ribs removed)
• 3 garlic cloves, minced
• 1 large sweet potato, peeled and diced (about 1 heaping cup)

Spices

• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 and 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder

Canned Ingredients

• 2 cups (480ml) vegetable broth
• 3 (14 ounce) cans petite diced tomatoes, do not drain
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pumpkin puree
• Optional: 1/2 (15 ounce) can black beans, drained and rinsed

Optional Toppings

• Chopped cilantro
• Chopped red onion
• Sliced avocado

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Instructions

1. Heat the oil and sauté vegetables: In a 5 quart or larger pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced green and red bell peppers, and minced jalapeño. Stir frequently and cook for about 5 minutes until the onion softens and vegetables begin to release their aroma.
2. Add garlic and spices: Stir in the minced garlic along with salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook everything together for about 1 minute to toast the spices and release their flavors.
3. Add main ingredients and simmer: Pour in the vegetable broth, petite diced tomatoes (with their juices), drained and rinsed pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans as well. Stir well to combine all ingredients.
4. Cook the chili: Place a lid on the pot and reduce the heat to medium-low. Allow the chili to simmer gently for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The sweet potatoes should become tender and flavors meld together.
5. Serve: Once cooked, serve the chili hot with your choice of optional toppings such as chopped cilantro, chopped red onion, and sliced avocado for extra freshness and creaminess.

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Notes

• This vegetarian pumpkin chili combines easy-to-use canned ingredients with fresh vegetables to create a convenient and nutritious one-pot meal perfect for colder seasons.
• Feel free to customize the beans or vegetables based on your preferences or what you have on hand.
• The jalapeño can be adjusted or omitted depending on your heat tolerance; removing seeds and ribs will reduce spiciness.
• Leftovers store well in the refrigerator for 3-4 days and also freeze nicely for up to 3 months.
• Adding toppings like avocado and cilantro adds a fresh contrast to the spicy, smoky chili.

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Nutrition

• Serving Size: 1 heaping cup (approximately 240g)
• Calories: 215
• Sugar: 8g
• Sodium: 420mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 3.8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg