One-Pot Vegan Pumpkin Chili
One-Pot Vegan Pumpkin Chili- all you need is just 30 minutes to make this delicious fall-inspired chili that’s packed full of fiber and protein!
Who’s ready for sweater weather and big bowls of pumpkin chili?!
I’ve obviously got the chili part down but unfortunately Georgia hasn’t gotten the memo about the weather quite yet. I guess those of us in the southeast will have to be patient.
I’m just hoping it doesn’t go from hot to freezing cold overnight. I need at least a month of some mild, windows-open-weather. C’mon fall!
In the meantime let us talk pumpkin chili. I feel the need to warn you that this chili doesn’t taste like pumpkin. It might if you decided to buy a fresh pumpkin, roast it and make your own puree. But if you go the simple route and used canned pumpkin then the flavor kind of gets lost in the spices.
However, you will find that the pumpkin makes for a much thicker, creamier texture than regular chili. Plus it adds a bunch of healthy fiber, vitamins and minerals. Totally worth it.
While most pumpkin chili recipes call for cinnamon or some other fall-inspired spice, I don’t like cinnamon or chocolate in my chili so I left those out. Savory spices only, please and thank you. But if you like those spices then feel free to add them! The world is your oyster.
I do suggest including a few of your favorite toppings for ultimate chili enjoyment. For us this looks like plain almond milk yogurt, green onion, cilantro, Violife cheddar cheese (so good), and avocado.
I know that sounds a lot but trust me, it takes the chili to another level. The more toppings the better. And tortilla chips. Always.
One-Pot Vegan Pumpkin Chili
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 green pepper, cored and finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can diced tomatoes with their juices
- 1 cup frozen corn kernels
- 1/2 cup vegetable broth
- avocado, sour cream, cilantro and green onion for topping
In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the pepper and garlic then continue to cook for 2 more minutes.
Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.
Serve warm with your favorite toppings and enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment and rating below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I’m with you, bring on the fall weather! Last weekend was finally a gorgeous autumn-ish one in CT, and I spent a lot of it outside: went apple picking, to a football game and hiking. It felt awesome!
I kind of like that this chili doesn’t have an overpowering pumpkin taste to it, plus it’s a one-pot recipe that packs in the veggies? I’ll definitely be giving it a try soon lady!
I’m ready for plenty of chili and our weather is finally going to cooperate for at least a few days this week. :) I love pumpkin chili but you’re right — the pumpkin flavor does get lost amidst the spices. It does add a great creaminess and nutritional value so there’s that! I don’t like cinnamon or chocolate in my chili either so this recipe sounds perfect for me. I would love a big bowl!
OMGeee this is one of my most favorite things ever for Fall… packed with so much goodness, rich and thick. And just look at those toppings! It’s time to whip up a batch of pumpkin chili! Delicious work, Sarah!
I am so ready for those beautiful, windows-open fall days! We had a hint of them this weekend, but it’s already back to summer temps again :( I LOVE this idea so much! It looks so thick and creamy!
very excited about the creamy texture the pumpkin adds!!! :)
This is such a co incidence!! I was on a lookout for vegan chilli and randomly landed on your Instagram profile and I am so happy to read this recipe! Pinned it right away and subscribed to your newsletter as well. Looking forward to more recipes :)
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I’ve got a big pot of this simmering right now. The taste test was fantastic and several more spoonfuls followed … just to be sure. ;) Yum! Can’t wait for lunch! … our main meal … when us three will devour this entire pot … and yet we have lightened our weight to nice and slim since going plant-based/whole foods. We love your recipes as this which makes for a good, filling, nourishing meal.
Ah-Maze-Ing!!! I made this for a potluck at my gym and doubled everything; by the end of the night there was only one serving left. Saving this recipe!
Absolutely delicious. Much preferred over chili made with meat- honestly can’t even tell it’s vegetarian! Thanks for the recipe! Also delicious with rye bread!
I’m so glad you enjoyed it! Thanks for the review, Maria!
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The recipe was delicious I added 4 cups of broth. 1/2 cup of vegetable broth didn’t work for me because it looked like mash pumpkin so I just adjusted the measurement, but it was really good I thought it would last for 3 days, but I only have one serving left. I will be making again in the future. Thank you for the recipe.
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Made this tonight for myself and two hungry men, and we all loved it. My son ended up having three servings, and asked me to make it again. I can honestly say that, although I often cook with pumpkin, I’ve never experienced such a creamy chili before! The texture is so unusual and the flavor is delicious. Plus, nobody would ever guess that pumpkin is a main ingredient. (I doubled the recipe and used the 29 ounce can of pumpkin.) Very healthy and filling. This recipe goes in my “keeper” file! Thank you for sharing!
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Great recipe and very tasty. I made pumpkin puree & used an additional can of tomatoes, since it seemed too thick. Adjusted the seasoning to my liking.
So, just adding here that 1/2 a bottle of amber ale added to this chili, along with a little cinnamon and liiiiitle brown sugar really brought it home.
Thanks for the recipe!
So delicious Better than a beef chili, I added eggplant and butternut squash zig zags. Thank you for this recipe! X
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Do you think this recipe would freeze well?
I think so! Just make sure to let it cool completely so that there isn’t any trapped steam to cause freezer burn. :)
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