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+ servings
vegan pumpkin chili

Easy & Super Thick Vegan Pumpkin Chili

Jillian Glenn
The perfect healthy fall plant-based chili is here! If you love a hearty thick chili during the cooler weather months, this vegan and gluten-free chili has your name all over it! It's so warm and filling that everyone will love it and no one will mind that it's meat-free!
5 from 3 votes
Servings 12
Calories 118 kcal

Ingredients
  

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

Instructions
 

  • 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!

Nutrition

Serving: 1cupCalories: 118kcalCarbohydrates: 18gProtein: 6gFat: 3g
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