Vegan Pumpkin Chili

This vegan pumpkin chili is the perfect hearty meal for an autumn get-together or meal prep. It has pumpkin puree made from scratch and warming spices for a deliciously flavorful plant-based meal.

Fall is the season when hearty, cozy food is an absolute must. This vegan pumpkin chili is one of the most comforting things I’ve cooked in a while!

It’s just the perfect recipe to cook on those days when you want a rich meal with bold flavors that will also warm you up to the core.

I make my own savory pumpkin puree because it’s super easy to prepare while making the chili. You can also use canned pumpkin puree if it’s more convenient.

Why you’ll love this vegan pumpkin chili

• It’s a veggie-packed meal that’s nutritious, hearty and delicious at the same time.
• The chili also has lots of fiber and protein-rich beans and will keep you full for hours.
• You can serve it with all your favorite chili toppings!

What goes into this pumpkin chili

Baking pumpkin (or butternut squash) — Roasting your own pumpkin or butternut squash for this recipe infuses it with lots of flavor.

Alternatively, you can use ready-made canned pumpkin puree, but make sure it isn’t the sweetened kind.

Olive oil — You need a bit of extra virgin olive oil to saute the veggies and aromatics. If you don’t cook with oil, you can use some vegetable broth to saute the veggies in.

Onion — Both red and yellow onion work well in this pumpkin chili.

Bell peppers — I used one red and one green bell pepper, but any color combination is perfect here.

Garlic and jalapeño — Feel free to adjust the garlic and jalapeño to suit your taste. Fresh is always best for flavor, but you can use jarred versions, too, if that’s what you have on hand.

Spices — I used a mix of mild chili powder, ground cumin and ground cinnamon to infuse loads of flavor into this chili. To make it fiery, use medium or hot chili powder.

Beans — Black beans, red kidney beans, white beans and canned mixed beans are all great options for this healthy pumpkin chili.

How to make vegan pumpkin chili

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Place the pumpkin or butternut squash cubes into a bowl and toss with the olive oil, salt and ground pepper.

Arrange the cubes on the baking sheet and cook for 20-25 minutes until soft.

Place the cooked pumpkin into the bowl of a food processor and blitz for a couple of minutes until smooth. Set the pumpkin puree aside.

Meanwhile, heat 1 tablespoon olive oil in a large heavy-bottomed pot and add the onion and diced bell peppers. Cook for 5-6 minutes over medium heat until softened.

Add the garlic and jalapeño and continue to cook for another minute.

Stir in the spices, crushed tomatoes, beans, vegetable stock and pumpkin puree and stir to combine.

Bring to a boil, then lower the heat and simmer for 20 minutes.

Stir in the cilantro, season to taste and serve with your favorite toppings.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 5 days in an airtight container.
• Reheat the chili in the microwave or on the stovetop. You may need to add a splash of veggie stock if it looks too thick.
• This pumpkin chili can be frozen for up to three months. Thaw it in the microwave overnight before reheating.

Recipe notes and tips

• It’s very easy to bulk up this vegan pumpkin chili. You can add various other veggies and serve it over rice or with cornbread for a complete meal.
• Some of the toppings that pair great with this chili include sliced jalapeño, avocado, lime wedges, tortilla chips and plant-based sour cream.
• Save some of the roasted pumpkin cubes before pureeing to add them as a topping when serving the chili.

If you liked this vegan pumpkin chili, you might also like some of my other easy vegan chili recipes:

• Vegan Chickpea Chili
• Easy Five-Bean Chili
• Vegan White Bean Chilli
• Easy Sweet Potato Chili
• Instant Pot Vegan Chili

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