Vegan Pumpkin Chili [Crockpot + Stove]

One-pot, 40-minute vegan pumpkin chili is the ultimate fall hug in a bowl! It’s a low-budget (high flavor), comforting, satisfying, meat-free meal the entire family will enjoy!

The Ingredients and Substitutes

This vegan pumpkin chili recipe is made almost entirely of good-for-you, inexpensive pantry ingredients yet loaded with flavor.

• Oil: Use any neutral cooking oil. E.g., avocado oil, vegetable oil, etc.
• Aromatics: Garlic and onion (red or yellow) make up a flavorful base for vegetarian chili with pumpkin. We love fresh, but powdered works in a pinch.
• Bell pepper: Use red or green bell pepper based on your preferred flavor. The first is milder/sweeter. Green peppers are more bitter.
• Tomatoes: This recipe creates flavor depth using a can of fire-roasted diced tomatoes and tomato paste.
• Beans: Use any three cans of beans (regular or reduced sodium). We used black beans, chickpeas, and kidney beans. Pinto beans or white beans would also work.
• Seasonings: This easy pumpkin vegan chili uses simple pantry seasonings that complement the pumpkin flavor, including chili powder, cumin, cinnamon, salt, and black pepper. For extra warmth, add a pinch of pumpkin spice.
• Pumpkin: This recipe uses canned pumpkin puree (NOT pumpkin pie filling) for pumpkin flavor throughout the dish, which you can enjoy any time of the year.
• Parsley: (Optional) to garnish.
• Water: To bring the chili to the correct consistency. For more flavor, use low-sodium vegetable broth.

How to Make Vegan Pumpkin Chili

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

• First, peel and dice the onion, dice the bell pepper, and mince the garlic.
• Then, heat the oil over medium-high heat in a large, heavy-based, lidded pan. Once hot, add the onion, garlic, and bell pepper, and sauté until the onions become translucent.

• Add the tomatoes, tomato paste, beans, water (or stock), and all the spices. Stir, then cover with a lid and bring to a boil.

For more flavor depth, add the spices at the end of step 2 and sauté for 30 seconds to ‘bloom’ them.

• Immediately reduce the heat to a simmer and allow the pumpkin chili to cook for 30 minutes, stirring occasionally to prevent burning/sticking.
• Then, stir in the pumpkin puree and simmer for 5 minutes.

Simmer for a little longer for an even more developed flavor. If it gets a little thick, add more water/broth.

• Finally, taste and adjust any seasonings, then remove the chili from the heat. Serve with an optional sprinkle of parsley and/or your favorite toppings. Enjoy!

Crockpot Pumpkin Chili

Slow cooker pumpkin chili is a great set-it-and-forget-it family meal with minimal prep.

1. Optionally, sauté the onion, garlic, and bell pepper in a skillet first.
2. Then, throw everything into the crock pot, mix well, and cook on LOW for 4-6 hours or HIGH for 1-2 hours, stirring every hour. Taste and adjust the seasonings, then enjoy!

Add more liquid, if needed, at any point.

FAQs

What To Serve with Pumpkin Chili

Enjoy the vegan pumpkin chili with homemade vegan bread, jalapeno cornbread, and/or grains like rice or quinoa. You can also use the chili as a ‘topper’ over vegan nachos, mac and cheese, stuffed bell peppers, baked potato, butternut/spaghetti squash, etc.

What Are The Best Pumpkin Chili Toppings?

• Air fryer tortilla chips
• Avocado slices or chunks
• Vegan sour cream or vegan greek yogurt
• Vegan cheese—like vegan feta or cheddar
• Cilantro, parsley, or scallions (green onion)
• Jalapeno chili slices (fresh or pickled)
• Cornbread croutons

Storage Instructions

Leave the vegetarian pumpkin chili to cool, then store leftovers in an airtight container in the refrigerator for 3-4 days. It’ll taste even better on day two! There are the containers I used in the photo below, and these are the labels I always use for my leftovers.

You can also freeze it for 3-4 months in airtight containers (leave space for expansion) or Ziplock/Stasher bags (excess air squeezed out and spread flat). Leave it to thaw in the fridge overnight before reheating.

Reheat the pumpkin chili gently on the stovetop or in a microwave in 30-second increments, stirring in between. Add extra water (or broth) if needed.

More Vegan Chili and Soup Recipes

• Black bean chili
• Quinoa and sweet potato chili
• Roasted red pepper chili (stove, crockpot, IP)
• Garbanzo bean soup
• Quick Mexican bean soup
• Vegan split pea soup

You might also enjoy this collection of 59 Ways to Use a Can of Beans.