Vegan Pumpkin Chili

This easy one-pot vegan pumpkin chili is packed with warming spices, plenty of vegetables and plant-based protein from pinto and kidney beans. Such a delicious weeknight dinner and ready in about 40 minutes!

Many pumpkin chili recipes use canned pumpkin, but our recipe uses fresh, diced pumpkin for a heartier vegetable chili. Fresh pumpkin is so flavorful and delicious!

Plus, if you don't have fresh pumpkin available, you can easily substitute with another type of squash like butternut, kabocha or acorn.

In addition to pumpkin, this warming vegan chili is made with two types of beans (pinto and kidney) for plenty of fiber and protein, kale for extra green, and cozy spices like cinnamon, cumin and smoked paprika.

This chili has just the right amount of spice, but if you're serving for a younger (or spice-sensitive) crowd, you can always tone down the spice.

Instructions

Sauté onion and garlic: Heat oil in a large pot over medium heat. Add onion and sauté for 5-6 minutes, then add garlic and continue cooking for 2-3 minutes until softened.

Add in pumpkin and all spices: tomato paste, chili powder, oregano, cumin, cinnamon, salt and smoked paprika. Cook for 5-6 minutes, stirring well, until the pumpkin starts to soften.

Add in remaining ingredients and simmer: kidney and pinto beans, broth, fire roasted tomatoes, maple syrup, apple cider vinegar and adobo sauce. Stir well and bring to a boil. Reduce heat to low and simmer for 20 minutes. 

Add in kale and cook for additional 10 minutes. 

Serve hot with desired toppings (ideas below!)

Toppings

A few of our favorite toppings for this vegan pumpkin chili include:

• Vegan sour cream
• Vegan shredded cheese (cheddar-style)
• Toasted pumpkin seeds
• Avocado or guacamole
• Tortilla strips or corn chips
• Cilantro or green onion
• Fresh, thinly sliced vegetables, like radish or pickled onion

Recipe notes and substitutions

• Substitute pinto and/or kidney beans with black beans, navy beans or chickpeas.
• No fresh pumpkin? Substitute with butternut, acorn or kabocha squash. Alternatively, you can sub with sweet potato. If you still want that pumpkin flavor, you can add ½ cup of pumpkin purée to the chili.
• Spice sensitive? Leave out the adobo sauce. If you're super sensitive (or are serving to young kids), cut the chili powder in half or leave out altogether.
• You can use regular paprika in place of smoked paprika, but we love the smoky flavor from the latter and think it adds a lot.
• Not a fan of kale? Leave it out altogether or sub with another leafy green like swiss chard or spinach.
• This recipe calls for diced fire roasted tomatoes with green chilies, which are available at most grocery stores. However, if you can't find any, you can use regular fire roasted diced tomatoes.
• Not completely vegan or have family members that aren't? Add ground chicken or turkey when you add in the pumpkin.
  • If your family is half vegan, half meat eating, cook the meat separately with some salt, pepper and chili powder and add it when serving. It won't have as much flavor, but it's an easy way to adapt for multiple dietary preferences!

Storage

Store leftovers in the refrigerator for 5-7 days. The chili will thicken as it sits, so you may need to add more broth when reheating.

Freezer: transfer cooled chili to a container and freeze for up to 6 months. Defrost overnight in the fridge, then reheat in a saucepan over low heat.

More hearty vegan soups and stews

• Vegan Mushroom Stew over Mashed Potatoes
• Wild Rice Mushroom Soup
• White Bean Tomato Stew
• Vegan Black Bean Soup
• Moroccan Chickpea Lentil Stew
• Three-Bean Vegetable Soup

If you make this vegan pumpkin chili, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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