Why This Vegan Pumpkin Chili Recipe Works
Super comforting chili can still be amazingly satisfying as a vegan meal! Instead of meat, a combination of sweet potato and pumpkin will make this healthy chili recipe super thick and filling. With the addition of beans and the perfect combination of spices, this easy & super thick vegan pumpkin chili will become your new go-to!
Pumpkin Chili Equipment Needed
- Large Pot
- Cutting Board
- Spoon or Ladle
Pumpkin Chili Ingredients
- Garlic & Onion: You'll start off with sautéing some garlic and onion to start building some savory flavors in our delicious pumpkin chili.
- Sweet Potato: Diced sweet potatoes add a nice hearty texture to vegan chili! Not to mention, sweet potatoes are a power-house of nutrients.
- Beans: A plethora of beans are added to our pumpkin chili, including: black beans, white beans, and kidney beans!
- Pumpkin Puree: For the super thick texture we are looking for in this vegan chili recipe, we use pumpkin puree. Not only is it delicious, but creates a creamy, stew-like texture! We recommend getting canned pumpkin puree. Be sure not to grab pumpkin puree that has been flavored or sweetened as that will throw off the flavor.
- Crushed Tomatoes: Add crushed tomatoes for that classic chili taste. You can add fire-roasted tomatoes if you like a bit of smoky flavor.
- Water or Vegetable Broth: Use water or for more flavor, use vegetable broth. If you use water, feel free to add salt to taste.
- Seasonings: Chili Powder, Garlic Powder, Paprika, Cumin, Salt & Pepper provide a smokey and delicious flavor to our vegan pumpkin chili.
How to Make Pumpkin Chili
Step 1: Bring a large pot with olive oil to medium heat. Once the oil is hot, add the garlic and onions. Cook for 2-3 minutes, stirring, until the onions are translucent. Add the diced sweet potato and cook for another 10 minutes until the sweet potato is tender.
Step 2: Next, add the black beans, white beans, kidney beans, pumpkin puree, tomatoes, water or vegetable broth, and chili spices to the pot. Stir and bring the pot to a boil.
Step 3: Once boiling, reduce the heat to a simmer, cover, and cook for another 30 minutes. The longer you let the vegan chili simmer, the better the flavors will combine so simmering for an hour is ideal!
Step 4: Enjoy this pumpkin chili warm, topped with avocado, green onions, and crushed tortilla chips. My family likes to add regular or vegan sour cream to their's too! The best thing about this chili is it's even better the best day!
- For extra veggies, add diced mushrooms, carrots, and bell peppers at the same time that you add the sweet potatoes!
- Top your vegan pumpkin chili with diced avocado, thinly sliced green onions, crushed tortilla chips and vegan sour cream. Serve it along side my Vegan Cheesy Cornbread. YUM!
- If you like spice, add some salsa, chipotle hot sauce, cayenne pepper, or even diced jalapeño!
- Double the batch and freeze half to always have some healthy pumpkin chili on hand! Freeze in an airtight container for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight and heat it up on the stove before serving!
More Cozy Recipes to Try
- Vegan Sweet Potato & Butternut Squash Soup
- Autumn Roasted Veggies
- Vegan Baked Apples
- Easy Three Bean Chili
- Maple Vegan Sweet Potato Cake
Easy & Super Thick Vegan Pumpkin Chili
Super Thick Vegan Pumpkin Chili
- 2 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- ½ diced yellow onion
- 1 large diced sweet potato
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can white beans rinsed and drained
- 1 15 oz can kidney beans rinsed and drained
- 1 cup pumpkin puree
- 1 13.5 oz can crushed tomatoes
- 1 cup water or vegetable broth
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon salt + more to taste
Super Thick Vegan Pumpkin Chili Toppings
- 1 large diced avocado
- green onions
- crushed tortilla chips
- Bring a large pot with olive oil to medium heat. Once the oil is hot, add the garlic and onions. Cook for 2-3 minutes, stirring, until they are translucent. Add the diced sweet potato and cook for another 10 minutes until the potato is tender and begins to brown.
- Next, add the black beans, white beans, kidney beans, pumpkin, tomatoes, water, and chili spices to the pot. Stir and bring the pot to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for another 30 minutes. The longer you let it simmer, the better the flavors will combine so I like to simmer for at least an hour if I can.
- Enjoy warm topped with avocado, green onions, and crushed tortilla chips. My family likes to add vegan sour cream to their's too! The best thing about chili is that it's even better the next day!
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.