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Vegetarian Pumpkin Chili in a bowl with a spoon in it ready to eat.

Pumpkin Chili Recipe

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.
Course Dinner, Lunch
Cuisine American
Keyword Gluten Free Chili, Vegan Chili, Vegan Pumpkin Chili
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 501kcal
Author Traci York


  • 1 Tbs Vegetable Oil I like coconut or olive oil
  • 1 1/2 C (200g) Yellow Onion, large dice, about one smallish onion
  • 1 C (125g) Poblano Chili Pepper, large dice*, about one medium poblano
  • 1 tsp Cumin, ground
  • 1 1/2 Tbs Chili Powder
  • 2 tsp Smoky Paprika
  • 1 tsp Sea Salt
  • 1 Chipotle Chili minced, omit for a milder chili
  • 1 Tbs Adobo Sauce, from can of chipotle chilis, reduce to only 1 tsp for a milder chili, look for gluten free if needed
  • 2 C (465g) Vegetable Broth
  • 14 1/2 oz (411g) Fire Roasted Tomatoes, + its juice, one can
  • 15 1/2 oz (440g) Cooked Black Beans, drained and rinsed, about one can or homemade
  • 15 oz (425g) Cooked Pinto Beans or Kidney Beans, drained and rinsed, about one can or homemade
  • 1 C (270g) Pumpkin Puree, use homemade or store bought / not pumpkin pie - plain unsweetened (kabocha puree is delicious too!)
  • 3 Cloves of Garlic, minced
  • 2 tsp Black Pepper, ground
  • 1 tsp Oregano, dried

Serve With:

  • Chili - Lime Pepita Cream
  • Fist Full of Fresh Cilantro
  • Avocado slices
  • Jalapeños
  • Sour Cream


  • In a large 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.
  • 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.



*If poblano is out of season or unavailable, use a green bell pepper in its place. 


Calories: 501kcal | Carbohydrates: 93g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Sodium: 2049mg | Potassium: 1906mg | Fiber: 27g | Sugar: 13g | Vitamin A: 5257IU | Vitamin C: 66mg | Calcium: 223mg | Iron: 8mg