Name: Vegetarian Pumpkin Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 bell peppers (any color), chopped; 1 can (14.5 oz) diced tomatoes, with juices; 1 can (15 oz) pumpkin puree (not pumpkin pie filling); 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 1 cup corn (frozen or canned, drained); 2 cups vegetable broth; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; ½ tsp black pepper; Optional toppings: avocado, sour cream, shredded cheese, green onions, cilantro

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Vegetarian pumpkin chili is a hearty, cozy dish that’s perfect for fall—or anytime I want something comforting and nourishing without the meat. It combines warm spices, beans, vegetables, and pumpkin puree to create a rich, flavorful chili that feels just as satisfying as any traditional version. I love how it’s both filling and wholesome, with a little seasonal flair.

Why You’ll Love This Recipe

I love this pumpkin chili because it’s incredibly easy to make, packed with flavor, and loaded with good-for-me ingredients. The pumpkin adds a creamy texture and subtle sweetness that balances the spices beautifully. It’s naturally vegetarian (and vegan, if I skip or sub the toppings), and it’s perfect for meal prep, game day, or chilly evenings when I want a bowl of something warm and hearty.

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 peppers (any color, chopped)
Diced tomatoes (canned, with juices)
Pumpkin puree (not pumpkin pie filling)
Black beans (drained and rinsed)
Kidney beans (drained and rinsed)
Corn (frozen or canned, drained)
Vegetable broth
Chili powder
Ground cumin
Smoked paprika
Salt
Black pepper
Optional toppings: avocado, sour cream, shredded cheese, green onions, cilantro

Directions

I heat olive oil in a large pot over medium heat and sauté the onions and bell peppers until soft.
I stir in the garlic and cook for another minute until fragrant.
I add the diced tomatoes, pumpkin puree, black beans, kidney beans, corn, and vegetable broth.
I season with chili powder, cumin, smoked paprika, salt, and pepper, then stir everything together.
I bring the chili to a simmer, reduce the heat, and let it cook uncovered for about 25–30 minutes, stirring occasionally.
I taste and adjust seasoning if needed, then serve hot with my favorite toppings.

Servings and timing

This recipe makes about 6 servings. It takes me around 10 minutes to prep and 30 minutes to cook, so it’s ready in under 45 minutes—great for weeknight meals or batch cooking.

Variations

Sometimes I add quinoa or lentils to boost the protein and make it even heartier. I’ve also stirred in chopped kale or spinach during the last few minutes of cooking for extra greens. If I want a smoky, spicy kick, I add chipotle peppers in adobo sauce. For a chunkier texture, I leave out the corn and add chopped zucchini or sweet potato.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats really well on the stovetop or in the microwave. I’ve also frozen it in individual portions for easy lunches—I just thaw overnight in the fridge or reheat straight from frozen over low heat. This hearty Vegetarian Pumpkin Chili is a cozy, meatless meal packed with bold spices, beans, and pumpkin puree. Perfect for fall, meal prep, or a comforting weeknight dinner, this vegan-friendly chili is rich, nourishing, and easy to make.

FAQs

Does the chili taste like pumpkin?

Not really. The pumpkin adds richness and body, but the spices and other ingredients give it a classic chili flavor.

Can I use fresh pumpkin instead of canned?

Yes, I can use cooked and mashed fresh pumpkin. I just make sure it’s smooth and not too watery to keep the texture right.

Is it spicy?

It depends on how much chili powder I use. I usually start mild and add more if I want extra heat.

Can I make this in a slow cooker?

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

What should I serve with it?

I love serving it with cornbread, tortilla chips, or a crusty loaf of bread. It also pairs well with a simple salad on the side.

Conclusion

Vegetarian pumpkin chili is the perfect balance of cozy, healthy, and delicious. It’s easy to throw together, full of bold flavors, and flexible enough to make it my own. Whether I’m feeding a group, meal prepping for the week, or just craving a warm, plant-based meal, this chili always delivers.