A cozy vegetarian Pumpkin Chili recipe featuring two beans simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. It’s a hearty seasonal superstar and is on the table in about 30 minutes! This recipe is vegetarian, vegan and easily gluten free. [ see VIDEO on recipe card below ]
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “Absolutely delicious & super easy to make.”
Vegetarian Pumpkin Chili, a Seasonal Inspiration
Pumpkin in my chili? Whaaa?!
Pumpkin can go sweet or savory and it’s absolutely delicious in chili. Have you tried it? Adding pumpkin to chili aids in thickening and also lends an earthy flavor.
This Recipe Is
- flavor packed
- quick and simple
- freezer friendly
Enjoy leftovers and make chili cheese burgers! It’s delicious on top of these Vegan Black Bean Walnut Burgers or Classic Veggie Burger Patties.
If you love hearty homemade Soup, Stews and Chili recipes, you’ll enjoy this flavorful seasonal chili.
About the Key Ingredients
- Beans: you’ll use cooked canned pinto and black beans for this recipe. If you prefer home cooked beans, try my slow cooker pinto beans and simple black beans from scratch recipes.
- Pumpkin Puree: if buying canned pumpkin, be sure to get the plain puree, not pie pumpkin puree. To DIY pumpkin puree’, follow my how to make pumpkin puree recipe. It’s super easy and freezer friendly.
- Chipotle in Adobo Sauce: adds smoky flavor and a bit of spice. Find Chipotle peppers in adobo sauce on the Mexican food isle of your grocery store. They have a long refrigerator life and leftovers freeze with ease.
- Poblano Pepper: a large chili that’s not to spicy, but rather adds a unique flavor only poblanos can do. If needed, you can substitute green bell pepper.
____________________
How to Make Veggie Pumpkin Chili
step by step
To create a smoky, spicy chili, this recipe relies on chipotle peppers in adobo sauce. To make a milder chili, eliminate the chipotle pepper and reduce the amount of adobo sauce in the recipe.
Traci’s Tips
- Share With (so many options!): avocado slices, Chili – Lime Pepita Crema, sour cream, a sprinkle of cheddar cheese, tortilla chips and/or plenty of jalapeño slices.
- Cornbread? Yes please! A big slab of Buttery Sourdough Discard Cornbread, Jalapeño Cornbread or Gluten Free Cornbread.
- Make a Big Batch! This recipe as written serves four, but it doubles easily for a small crowd or leftovers.
30 Minute Vegetarian Pumpkin Chili
Servings:4 Servings
Calories:382kcal
[ watch recipe VIDEO below ] A cozy vegetarian Pumpkin Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices. Use fresh pumpkin puree, kabocha puree or canned store bought in this recipe. Dinner in 30 minutes? Helloooo weeknight chili! This recipe is vegetarian, vegan and easily gluten free.
Ingredients
- 1 tablespoons Vegetable Oil I like coconut or olive oil
- 1 1/2 cups (200 grams) Yellow Onion, large dice, about one smallish onion
- 1 cup (125 grams) Poblano Chili Pepper, large dice*, about one medium poblano
- 1 teaspoon Ground Cumin
- 1 1/2 tablespoons Chili Powder
- 2 teaspoons Smoky Paprika
- 1 teaspoon Sea Salt
- 1 Chipotle Chili minced, omit for a milder chili
- 1 tablespoon Adobo Sauce, from can of chipotle chilis, reduce to only 1 tsp for a milder chili, look for gluten free if needed
- 2 cups (465 grams) Low Sodium Vegetable Broth
- 1 14 1/2 ounce (411 grams) Can Fire Roasted Tomatoes + its juice
- 1 15 1/2 ounce (440 grams) Can Cooked Black Beans drained and rinsed, or homemade
- 1 15 ounce (425 grams) Can Cooked Pinto Beans drained and rinsed, about one can or homemade
- 1 cup (270 grams) Pumpkin Puree, plain unsweetened, homemade or store bought
- 3 Plump Cloves of Garlic, minced
- 2 teaspoons Ground Black Pepper
- 1 teaspoon Dried Oregano
Serve With (optional):
- Avocado Slices, Fresh Cilantro, Chili – Lime Pepita Cream, Pickled Jalapeños and/or Sour Cream
Instructions
- In a 5 quart Dutch oven or soup pot add the coconut oil and heat on medium heat until it shimmers. Add the onion and poblano pepper. Turn the heat to medium-low and saute for 8-10 minutes or until slightly softened. Some charing is good!
- Add the cumin, chili powder, paprika, salt, chipotle chili and adobo sauce (for a milder chili, omit the chipotle chili and reduce the adobo sauce to taste). Stir for 1 minute or until the spices release their fragrance. Pour in the vegetable broth, stir to deglaze, then add the tomatoes, beans, kabocha, garlic, black pepper and oregano. Bring to a simmer, turn to low and cook for 10-20 minutes until warmed through. It will thicken further as it cooks. Taste for salt adjustment.
- Serve with fresh cilantro, avocado, jalapeños, sour cream and/or a sprinkle of shredded cheddar. Store in a covered container in the refrigerator for up to three days, or up to three weeks in the freezer. Thaw in the fridge overnight and rewarm stovetop on low for about 10 minutes.
Video
Notes
*If poblano is out of season or unavailable, use a green bell pepper in its place.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1serving | Calories: 382kcal | Carbohydrates: 66g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1857mg | Potassium: 1078mg | Fiber: 22g | Sugar: 10g | Vitamin A: 12452IU | Vitamin C: 35mg | Calcium: 182mg | Iron: 7mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
This was an excellent flavorful chili that my daughter also loved. I will be using this recipe over and over. Thank you for developing it. A delight to the taste buds this was and not overly pumpkin flavored but just right!
Best news ever! Thank you for your note and giving the chili a go, Rebecca!
So yummy! I added a green bell pepper and enjoyed this immensely :)
Hi Em! Thank you for writing! The bell pepper is perfect. SO glad you’re enjoying the chili!
Delicious chili! I subbed a red bell for the poblano and added soy curls as well which gave it a meatier texture. I did add a lot of chipotle in adobe but I love spicy food, so it was perfect for me. Excellent recipe!
Hi Suzanne! Thank you for your note and giving the recipe a go! The soy curls sound fabulous – thank you for sharing. Hooray for chipotle in adobe… it’s sooo good and a delicious way to amp up the spicy!
Absolutely delicious & super easy to make. I really appreciate the amounts being given in grams for a cooking recipe – saved me a lot of time digging out measuring cups.
Hi Laura! Thank you for your note, giving the recipe a go and your rating! So happy to hear the recipe was easy. Too, thank you for your feedback regarding grams – I measure all my recipes in US standard and metric so I’m so glad to hear it’s helpful!
I discovered Kabocha last winter. I can’t believe it took me so long to taste this autumn delicacy. You soup looks unbelievably fragrant and delicious. Thank you for sharing!
Oh it’s wonderful, Hanne! I use it in pie too.. all things sweet and savory! I hope you enjoy the recipe! :D
I LOVE this chili! I have already made it twice and taken the leftovers to work all week both weeks! It’s spicy and filling and delicious! I use the canned pumpkin in place of the squash.
Thank you for your note, Janet! I’m so happy you’re enjoying the chili! I love it too. Canned pumpkin is such a great way to enjoy it. It’s so rich and hearty! I need to make it again. Thank you for sharing!