Vegetarian Pumpkin Chili

This Vegetarian Pumpkin Chili is one of my favorite cozy meals to make when the weather turns cool. It’s hearty, flavorful, and filled with comforting spices and wholesome ingredients. I love how the pumpkin adds a creamy texture and subtle sweetness that balances perfectly with the smoky spices and beans. It’s a satisfying plant-based meal that even meat lovers enjoy.

Why You’ll Love This Recipe

I love this recipe because it’s simple, nutritious, and full of fall-inspired flavor. The pumpkin not only gives it a rich, velvety base but also adds extra fiber and vitamins. It’s a one-pot meal that’s easy to make, and it gets even better the next day as the flavors meld together. Whether I serve it with cornbread, rice, or tortilla chips, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Onion, diced

• Garlic, minced

• Bell peppers, diced (any color)

• Canned pumpkin purée (not pumpkin pie filling)

• Canned diced tomatoes

• Canned black beans, rinsed and drained

• Canned kidney beans, rinsed and drained

• Corn kernels (fresh, frozen, or canned)

• Vegetable broth

• Chili powder

• Ground cumin

• Smoked paprika

• Ground cinnamon (optional, for warmth)

• Salt and pepper, to taste

• Fresh cilantro or parsley, for garnish

Optional toppings: diced avocado, shredded cheese, Greek yogurt, or crushed tortilla chips.

Directions

1. I start by heating olive oil in a large pot over medium heat.

2. I add the diced onion and bell peppers, cooking for 4–5 minutes until they soften.

3. I stir in the garlic and cook for another 30 seconds until fragrant.

4. I add the pumpkin purée, diced tomatoes, beans, corn, and vegetable broth.

5. I season with chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.

6. I stir well, bring it to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, stirring occasionally.

7. Once it thickens and the flavors blend together, I taste and adjust the seasoning as needed.

8. I serve it warm with my favorite toppings.

Servings and Timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add quinoa or lentils for extra protein and texture. For a smoky twist, I stir in a bit of chipotle chili powder or roasted red peppers. If I want a creamier consistency, I blend a cup of the chili and mix it back into the pot. I’ve also made it with sweet potatoes instead of beans for a different hearty feel.

Storage/Reheating

I let the chili cool completely before transferring it to airtight containers. It keeps in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. To reheat, I warm it on the stove over medium heat or in the microwave until hot, adding a splash of broth or water if it’s too thick.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can! I roast or steam fresh pumpkin, then mash or purée it before adding it to the chili. It gives a slightly more rustic flavor.

How can I make this chili spicier?

I add diced jalapeños, cayenne pepper, or a touch of hot sauce for extra heat.

Can I make this in a slow cooker?

Yes! I combine all the ingredients in the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

What can I serve with this chili?

I love serving it with cornbread, brown rice, or a baked potato. A dollop of Greek yogurt or a sprinkle of cheese also adds a nice touch.

Can I make this chili oil-free?

Yes, I can sauté the vegetables in a splash of broth or water instead of oil to make it completely oil-free.

Conclusion

This Vegetarian Pumpkin Chili is one of my go-to comfort foods — rich, hearty, and full of nourishing ingredients. I love how it’s easy to make, customizable, and perfect for meal prep. Every spoonful is warm, slightly sweet, and deeply satisfying, making it the perfect plant-based chili for any cozy occasion.

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