I made One Pot Vegan Pumpkin Chili that flips ordinary chili on its head with pumpkin puree, black beans, diced tomatoes, chili powder and smoked paprika. I finish mine with a squeeze of lime and avocado slices, creating a vegan, gluten free crowd pleaser that’s easy for holiday meals.

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I never thought pumpkin and chili would click like this, but this Veggie Pumpkin Chili totally does. It’s savory, slightly sweet from pumpkin puree and maple syrup, with deep chili powder smokiness and a whisper of cinnamon that keeps you guessing.

Black beans give it body, while a squeeze of lime and chopped cilantro brighten the bowl so it never gets dull. I’ve called it a One Pot Vegan Pumpkin Chili at get togethers, and people always ask what’s different about it.

If you want Quick Gluten Free Meals that surprise, this one is worth a shot.

Why I Like this Recipe

– I love how warm and cozy it is, like fall in a bowl.
– The flavors get better the next day so leftovers are way better than dinner, I always end up eating it for lunch.
– Its super forgiving, i can eyeball quantities and it still tastes amazing.
– Feeds a crowd with almost no fuss and it freezes great so I’m never stuck wondering whats for dinner.

Ingredients

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Pumpkin puree adds fiber and vitamin A, slightly sweet, helps thicken the chili.
Beans (black, kidney, pinto) pack protein and fiber, make chili filling and hearty.
Diced tomatoes add acidity and umami, bring juice and vitamin C, balance sweetness.
Onion adds savory depth and natural sweetness when cooked, contains fiber and antioxidants.
Red bell pepper gives vitamin C, subtle sweetness, crunchy texture, brightens the chili.
Garlic boosts flavor, has immune friendly compounds, sharp raw, mellow when cooked.
Chili powder and cumin add warmth, smoky depth, little heat and big flavor.
Lime juice gives bright acidity, lifts flavors, cuts richness, fresh finish.

Ingredient Quantities

1 tablespoon olive oil, or a bit more if your pan is dry

1 medium yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 (15 ounce) can pumpkin puree, not pumpkin pie filling

1 (14.5 ounce) can diced tomatoes, undrained

2 (15 ounce) cans beans, drained and rinsed, use 1 can black beans and 1 can kidney or pinto

2 cups low sodium vegetable broth

2 tablespoons tomato paste

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 to 1/2 teaspoon cayenne pepper, optional, to taste

1 tablespoon maple syrup or brown sugar

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

Juice of 1 lime, optional but brightens the flavors

Fresh cilantro, chopped, for serving, optional

Avocado slices, for serving, optional

Cooked rice or cornbread, for serving, optional

How to Make this

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1. Heat 1 tablespoon olive oil in a large pot over medium heat, add the diced yellow onion and red bell pepper, cook until soft and starting to brown, about 6 to 8 minutes; add the minced garlic during the last minute so it doesn’t burn.

2. Push the veggies to one side, add the 2 tablespoons tomato paste and let it cook a minute until it darkens and smells sweet, scrape up any browned bits from the bottom, it adds flavor.

3. Sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon and 1/4 to 1/2 teaspoon cayenne if using, stir and toast the spices 30 to 45 seconds to bloom them.

4. Stir in the 1 (15 oz) can pumpkin puree and the 1 (1
4.5 oz) can diced tomatoes with their juices until combined and smooth.

5. Add the two drained and rinsed cans of beans (use 1 can black beans and 1 can kidney or pinto), 2 cups low sodium vegetable broth, 1 tablespoon maple syrup or brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper, stir well.

6. Bring the chili to a gentle boil then lower heat and simmer uncovered for about 15 to 20 minutes, stirring occasionally, until flavors meld and it thickens; add a splash more broth if it gets too thick.

7. Taste and adjust seasoning, more salt, more chili powder or cayenne if you want heat, or a little extra maple syrup if you want it sweeter. If you like a creamier texture, puree about a third of the chili with an immersion blender and stir it back in.

8. Remove from heat and squeeze in the juice of 1 lime to brighten everything, stir and let sit a minute before serving.

9. Serve over cooked rice or with cornbread, top with chopped fresh cilantro and avocado slices if you want, extra lime wedges on the side are great.

10. Leftovers are even better: cool, refrigerate up to 4 days or freeze up to 3 months, reheat gently and add a splash of broth if it thickens. Don’t use pumpkin pie filling, rinse the beans, and brown the veggies and tomato paste for the deepest flavor.

Equipment Needed

1. Large heavy-bottomed pot (5 to 6 qt), for browning veggies and simmering the chili
2. Wooden spoon or heatproof spatula, to stir and scrape up browned bits
3. Chef’s knife, for dicing onion and bell pepper
4. Cutting board, for all the prep
5. Can opener, for the pumpkin, tomatoes and beans
6. Measuring spoons and 1 cup or 2 cup measuring cups, for spices, tomato paste and broth
7. Colander or fine-mesh sieve, to drain and rinse the beans
8. Immersion blender or regular blender (optional), if you want a creamier texture
9. Ladle for serving
10. Small citrus reamer or juicer, for squeezing the lime juice

FAQ

Q: Can I use pumpkin pie filling? A: No, don't use pie filling, it has added sugar and spices that mess up the chili. Use plain pumpkin puree, or swap equal parts canned butternut squash or mashed sweet potato instead.

Q: Is this chili gluten free? A: Yes, the recipe itself is gluten free, but double check labels on your vegetable broth, tomato paste and any spice mixes to be sure they haven't got hidden gluten.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. For slow cooker sauté the onion and pepper first, then add everything and cook on low for 4 to 6 hours. For Instant Pot sauté 5 minutes, add the rest and pressure cook on high for 5 minutes then quick release.

Q: How do I store and reheat leftovers? A: Keeps 4 to 5 days in the fridge and freezes up to 3 months. Reheat on the stove over low heat, add a splash of broth if it's too thick, or microwave in a bowl stirring once or twice.

Q: How do I make the chili thicker or thinner? A: To thin, stir in more vegetable broth. To thicken, simmer uncovered until reduced, mash some beans into the pot for body, or blend a cup for creaminess. A small cornstarch slurry will also thicken quickly.

Q: How do I change the spice level or flavor? A: Start with 1/4 teaspoon cayenne and work up to 1/2 if you want more heat. Add a chopped chipotle for smoky heat, more maple syrup for sweetness, and finish with lime juice and cilantro to brighten the whole thing.

Hearty Vegan Pumpkin Chili Recipe Substitutions and Variations

Pumpkin puree: swap with canned butternut squash or mashed roasted sweet potato, same volume. if sweet potato is thick, stir in a splash of broth to loosen it up.
Black beans/kidney beans: use canned chickpeas or cooked brown/green lentils instead, same drained volume; lentils give a meaty texture but might absorb more liquid so add a bit extra broth.
Vegetable broth: use water plus 1 tablespoon miso or 1 teaspoon soy sauce for umami, or use mushroom broth for a richer flavor, same liquid amount.
Maple syrup/brown sugar: swap with agave nectar, date syrup, or a little molasses, equal amount. taste and adjust, some are sweeter or stronger.

Pro Tips

1. Brown the onion and pepper well and cook the tomato paste till it darkens, it seriously adds deep flavor. If your pan looks dry add a splash more oil, and scrape up those browned bits from the bottom, dont let them go to waste. Add the garlic only in the last minute so it wont burn.

2. Toast the spices in the pan for about 30 to 45 seconds so they bloom and taste brighter. Put the cinnamon and smoked paprika in with the chili powder, and save most of the cayenne until the end so you can control the heat.

3. For a smoother, creamier bowl, puree about a third of the chili (or mash some beans) then stir it back in. If it gets too thick while simmering add a splash of broth, and always finish with lime juice to wake the flavors up. A little maple syrup balances the acidity if it tastes flat.

4. Rinse your canned beans so the texture is cleaner, and do not use pumpkin pie filling use pure pumpkin puree. Top with cilantro, avocado, extra lime, or yogurt for contrast. Leftovers improve overnight, refrigerate up to 4 days or freeze up to 3 months, and when reheating add a bit of broth if it thickened too much.

Hearty Vegan Pumpkin Chili Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

207

kcal

Equipment: 1. Large heavy-bottomed pot (5 to 6 qt), for browning veggies and simmering the chili
2. Wooden spoon or heatproof spatula, to stir and scrape up browned bits
3. Chef’s knife, for dicing onion and bell pepper
4. Cutting board, for all the prep
5. Can opener, for the pumpkin, tomatoes and beans
6. Measuring spoons and 1 cup or 2 cup measuring cups, for spices, tomato paste and broth
7. Colander or fine-mesh sieve, to drain and rinse the beans
8. Immersion blender or regular blender (optional), if you want a creamier texture
9. Ladle for serving
10. Small citrus reamer or juicer, for squeezing the lime juice

Ingredients

1 tablespoon olive oil, or a bit more if your pan is dry
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (15 ounce) can pumpkin puree, not pumpkin pie filling
1 (14.5 ounce) can diced tomatoes, undrained
2 (15 ounce) cans beans, drained and rinsed, use 1 can black beans and 1 can kidney or pinto
2 cups low sodium vegetable broth
2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper, optional, to taste
1 tablespoon maple syrup or brown sugar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
Juice of 1 lime, optional but brightens the flavors
Fresh cilantro, chopped, for serving, optional
Avocado slices, for serving, optional
Cooked rice or cornbread, for serving, optional

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat, add the diced yellow onion and red bell pepper, cook until soft and starting to brown, about 6 to 8 minutes; add the minced garlic during the last minute so it doesn’t burn.
Push the veggies to one side, add the 2 tablespoons tomato paste and let it cook a minute until it darkens and smells sweet, scrape up any browned bits from the bottom, it adds flavor.
Sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon and 1/4 to 1/2 teaspoon cayenne if using, stir and toast the spices 30 to 45 seconds to bloom them.
Stir in the 1 (15 oz) can pumpkin puree and the 1 (1
5 oz) can diced tomatoes with their juices until combined and smooth.
Add the two drained and rinsed cans of beans (use 1 can black beans and 1 can kidney or pinto), 2 cups low sodium vegetable broth, 1 tablespoon maple syrup or brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper, stir well.
Bring the chili to a gentle boil then lower heat and simmer uncovered for about 15 to 20 minutes, stirring occasionally, until flavors meld and it thickens; add a splash more broth if it gets too thick.
Taste and adjust seasoning, more salt, more chili powder or cayenne if you want heat, or a little extra maple syrup if you want it sweeter. If you like a creamier texture, puree about a third of the chili with an immersion blender and stir it back in.
Remove from heat and squeeze in the juice of 1 lime to brighten everything, stir and let sit a minute before serving.
Serve over cooked rice or with cornbread, top with chopped fresh cilantro and avocado slices if you want, extra lime wedges on the side are great.
Leftovers are even better: cool, refrigerate up to 4 days or freeze up to 3 months, reheat gently and add a splash of broth if it thickens. Don’t use pumpkin pie filling, rinse the beans, and brown the veggies and tomato paste for the deepest flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 366g
Total number of serves: 6
Calories: 207kcal
Fat: 2.8g
Saturated Fat: 0.4g
Trans Fat: 0g
Polyunsaturated: 0.2g
Monounsaturated: 1.6g
Cholesterol: 0mg
Sodium: 300mg
Potassium: 467mg
Carbohydrates: 32.5g
Fiber: 11g
Sugar: 7g
Protein: 9g
Vitamin A: 2983IU
Vitamin C: 41mg
Calcium: 52mg
Iron: 1.5mg

Hearty Vegan Pumpkin Chili Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Hearty Vegan Pumpkin Chili Recipe Substitutions and Variations

Pro Tips