This Easy Vegan Pumpkin Chili Recipe is packed with the absolute perfect fall menu item! Tomatoes, onions, garlic, jalapeños, cumin, and a hint of creamy pumpkin. This chili is a great protein source, ready in under 30 minutes, and is perfect for fall or any time of the year!
If you liked my recipe for Vegetarian Chili, you will love this recipe. If you love pumpkin, you will love this recipe, or if you just love autumn like me!
Sneaking pumpkin into foods is super easy + extremely healthy! Check out my article here about What Happens To Your Body When You Eat Pumpkin. You are going to want to put pumpkin in everything for breakfast, lunch + dinner! You are off to a great start with this Easy Vegan Pumpkin Chili 🎃!
Let’s talk beans
You can use a can of kidney beans or cook your dry beans first. One can of beans = 1 1/2 cups cooked beans. Don’t love kidney beans? You can easily substitute black beans, cannellini beans, or navy beans.
Easy Vegan Pumpkin Chili Toppings 👏
Cheese and/or sour cream, vegan substitute if vegan, avocado, fire roasted corn, organic blue, yellow, or white corn tortilla chips. If you like it hot, increase the chili powder or add another diced jalapeno. I use 4 jalapenos in mine 🌶! Make a double batch and freeze the leftovers in single serving glass containers for lunch boxes or busy weeknights.
Love Pumpkin? Me Too!
Here Are a Few Other Savory Pumpkin Recipes You Might Like:
- Pumpkin Black Bean Tacos
- Homemade Pumpkin Veggie Burgers
- Savory Pumpkin Hummus (Oil-Free!)
- Air Fryer Pumpkin
Easy Vegan Pumpkin Chili
Yes, I did! Another savory pumpkin recipe perfect for your fall menu! Vegan chili with pumpkin, onions and tomatoes. One pot + easy + healthy!
Ingredients
- 1 diced onion
- 1 tsp salt
- 2 jalapeno peppers chopped small (to taste)
- 3 cloves of minced garlic
- 2 cups diced tomatoes
- 1 tbsp tomato paste
- 1 cup water
- 10 oz package of meatless crumbles (I use Beyond Meat)
- 1/4-1 tsp red chili pepper powder (to taste)
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 can of kidney beans or 1 1/2 cups cooked kidney beans
- 1 cup pumpkin puree
- When ready to eat, top with optional vegan or dairy shredded cheddar, sour cream, organic yellow, white or blue corn chips, avocado, fire roasted corn.
Directions
- Step 1 Heat diced onions in a non-stick skillet over medium heat. Sprinkle onions with 1 tsp salt to prevent burning, saute for 5 minutes. Add water a tablespoon at a time if your onions stick to the skillet.
- Step 2 Add jalapeno peppers and garlic, reduce heat to medium, cook another 5 minutes. Stir frequently.
- Step 3 Add tomatoes, cover and cook 5 minutes. Frequently pressing the tomatoes down into the side of pan to smash them down, by doing this they will dissolve. Once the are smashed down, add tomato paste and water and stir until combined.
- Step 4 Add meatless crumbles, cook for 3 minutes.
- Step 5 Fold in all dry spices, adjust to your taste and spice level.
- Step 6 Add in kidney beans and pumpkin puree, cook an additional 5 minutes with the cover on.
- Step 7 Serve or eat with your choice of toppings! Store leftovers in glass, airtight container for up to 5 days or portion out in individual glass containers and freeze for lunchbox or busy night.
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Recipe originally published October 2020, revised + updated September 2023.
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