Vegan Pumpkin Chili (30-Minute Recipe) - Give it Some Thyme (2024)

Nothing like a cozy bowl of chili on cool autumn nights! And this 30-minute vegan pumpkin chili recipe will not disappoint. A healthy, one pot meal loaded with creamy pumpkin puree, black beans, chickpeas, fresh veggies and spices. Gluten-free, full of nutrients and flavor!

It’s that time of year when pumpkin is added to just about everything sweet and I must say there’s something special about a savory pumpkin recipe too.

The puree adds just enough pumpkin flavor and gives this meatless chili recipe a creamy texture without taking time to seed and cook an actual pumpkin. It’s also excellent in this vegan Thai Pumpkin Curry!

Why You’ll Love this Vegan Chili Recipe

• Loaded with rich, earthy flavor
• Healthy and nutritious
• Budget friendly using pantry staples
• Customizable
• Perfect for meal prep and freezer friendly!

Ingredients

One of my favorite things about colder months is lining up cozy, comfort food recipes and their aroma filling the house. This easy vegan chili is certainly on the list and uses ingredients that are probably already in your fridge, pantry and spice rack.

The full list of ingredients and exact amounts are included in the recipe card.

• Pumpkin Puree (not pumpkin pie filling!)
• Black Beans
• Chickpeas (garbanzo beans)
• Onion and Poblano Peppers
• Diced Tomatoes and Tomato Paste
• Vegetable Broth
• White Wine
• Spices – Chili powder, cumin and cayenne pepper (optional)
• Fresh Cilantro
• Limes

Cooking Steps

Once your ingredients are gathered and prepped, it’s time to fire up the stove!

Sauté Veggies: Onion and peppers kick things off in a Dutch oven or large pot with olive oil heated over medium-high heat. Season with salt and black pepper and cook until they’re softened, about 5 minutes.

Add Garlic and Spices: Lower burner to medium heat. Stir frequently for 1-2 minutes until the garlic begins to caramelize and the spices are toasted and aromatic. This step adds lots of flavor to the chili!

Deglaze: Pour in white wine to deglaze the pot and use a wooden spoon to scrape up any browned flavorings on the bottom. Cook until liquid is reduced by half, 2-3 minutes.

Add Remaining Ingredients: Stir in diced tomatoes, tomato paste, and pumpkin until well combined with the vegetable mixture. Then add the chickpeas, black beans, corn and broth.

Simmer: Give the chili a good stir, drop in bay leaf and simmer over medium heat for 10-15 minutes until heated through. So easy!

Pumpkin Chili Tips

• Have your ingredients prepped and ready to go as things get added to the pot fairly quickly.
• Be sure to use pumpkin puree and not pumpkin filling, which is full of sugar.
• If you prefer a thinner chili, add more broth or some water.
• Add maple syrup, honey or agave if you’d like to soften the spice.
• This recipe is even better the next day to allow more time for the flavors to mingle.

Toppings

You now have a delicious chili ready for your favorite toppings. I’ve included a few dairy options that are obviously optional if you want to stay vegan. Cheers to chili season!

• Avocado – Have it sliced, diced or cubed, or go creamy with your favorite guac.
• Green Onion – Thinly slice for a little bite and pop of color.
• Jalapeño – If you didn’t add them directly into the chili, here’s another chance to kick up the heat!
• Fresh Herbs – Cilantro is our herb of choice when it comes chili and anything Mexican. Parsley and oregano are good substitutes.
• Lime Wedges – The acidity from lime juice brings all the flavors together.
• Pumpkin Seeds – Aka, pepitas, add a bit of healthy crunch.
• Cheese – Make it a vegetarian pumpkin chili by adding crumbled Mexican queso fresco or grated cojita. Cheddar, parmesan and jack cheeses are great options too.
• Mexican Crema or Sour Cream – A splash or dollop of either softens the spice and adds richness.
• Tortilla Chips – Crumble on top or serve on the side if not worried about gluten.

Sides for Vegan Pumpkin Chili

Variations

• Substitute cooked butternut squash or sweet potatoes for the pumpkin.
• Use other beans like kidney beans, pinto beans, white beans or even red lentils.
• Change up the vegetables by adding bell peppers, mushrooms or zucchini.
• For a smoother chili, use crushed tomatoes instead of diced.
• When deglazing the pan, you can use extra broth instead of wine if you prefer.
• Adjust the spice level with more or less cayenne. To accentuate the pumpkin flavor, add some cinnamon, nutmeg, ginger and allspice.

Pumpkin Chili FAQs

More Vegan & Gluten-Free Recipes!

📋 Recipe

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