clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a bowl of vegetarian pumpkin chili topped with sour cream, jalapeño, and avocado

Vegan Pumpkin Chili

  • Author: One Lovely Life
  • Total Time: About 55 minutes
  • Yield: About 10 cups chili 1x
  • Diet: Vegetarian


Vegetarian Pumpkin Chili – This cozy vegetarian chili recipe is perfect for cold weather and rainy days. You’ll love the flavors! (Gluten-Free, Vegan) 


  • 1 Tbsp. olive oil
  • 1 small onion, diced (about 1 cup)
  • 1/2 Green bell pepper, diced (about 1/2 cup)
  • 1/2 Red bell pepper, diced (about 1/2 cup)
  • 2 cloves garlic
  • 2 Tbsp. chili powder
  • 1/2 Tbsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. chipotle chili powder
  • 1/2 tsp. salt
  • 1 (15 oz.) can pinto beans, drained
  • 1 (15 oz.) can black beans, drained
  • 1 (15 oz.) can kidney beans, drained
  • 2 (15 oz.) cans fire-roasted tomatoes
  • 1 (15 oz.) can pumpkin puree
  • 1 1/22 cups vegetable broth or water
  • 24 Tbsp. minced cilantro


  1. Heat olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add onion and bell peppers and cook 5-7 minutes, or until softened.
  3. Add garlic, chili powder, cumin, smoked paprika, chipotle chili powder, and salt. Cook 1-2 minutes more, or until fragrant.
  4. Add pinto beans, black beans, kidney beans, tomatoes, and pumpkin puree.
  5. Add broth or water and stir until everything is well combined and the pumpkin is smoothed out.
  6. Bring to a simmer over medium heat.
  7. Cover and reduce heat to low. Cook on low 20-30 minutes, or until the flavors have melded together and the chili is thickened somewhat. (Leaving the lid off will thicken the chili more, if you prefer your chili on the thicker side.)
  8. Remove from heat and stir in cilantro. Taste and adjust salt and seasonings as needed. (If your tomatoes are acidic, you may appreciate adding 1/2-1 tsp. brown sugar to cut the acidity. If it’s feeling a bit flat, you can add 1 tsp. cider vinegar to brighten the flavor)
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Tex-Mex

Keywords: vegetarian pumpkin chili, vegan pumpkin chili, vegetarian chili, vegetarian chili recipe,