This vegan pumpkin chili recipe is filled with flavor, texture, and spice. Combining easy canned ingredients- this quick one pot meal will warm you up during colder months.
Looking for more cozy fall recipes? Try our Sour Cabbage Soup or Filipino Macaroni Salad to complement your Vegan Pumpkin Chili perfectly!
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Variations
Looking to switch things up a bit? Here are some creative twists to tailor this Vegan Pumpkin Chili to your taste or occasion:
- Savory Twist - For a more savory kick, add an extra teaspoon of chili powder and a teaspoon of smoked paprika to elevate the flavors of your vegan chili.
- Creamy Option - Stir in a half cup of sour cream or dairy-free alternative to create a creamy pumpkin puree base for your chili.
- Cheesy Delight - For cheese lovers, sprinkle some dairy-free cheese on top of the chili when serving to add a cheesy finish to your dish.x
Substitutions
If you need to swap out some ingredients, no worries! Here are some easy substitutes to fit your dietary needs or preferences:
- Pumpkin Choices: If you don't have canned pumpkin puree, you can use fresh pumpkin puree as a substitute. Simply cook and blend the pumpkin until smooth.
- Bean Swap - Pinto beans can be replaced with black beans or kidney beans depending on your preference or what you have in your pantry.
- Gluten-Free Option - Use gluten-free tortilla chips or corn chips instead of regular ones to make this recipe gluten-free.
- Vegetable Broth - If you don't have vegetable broth on hand, you can use water with a bouillon cube or chicken-style seasoning for flavor.
Storage
- Storing Leftovers - Place any leftover vegan chili in an airtight container before storing it in the fridge. It will stay fresh for up to 3-4 days.
- Freezing Tips - If you've made a large batch and want to save some for later, transfer the cooled chili to freezer-safe containers or zip-top bags. Label and date them, then store in the freezer for up to 3 months.
- Reheating - When you're ready to enjoy the frozen chili, thaw it overnight in the fridge and then reheat it on the stovetop in a large pot or Dutch oven until heated through.
Ingredients
Listed below are all the ingredients you will need:
- rice
- olive oil
- red onion
- garlic cloves
- red bell pepper
- pumpkin pie spice (optional)
- ground cumin
- cayenne pepper
- corn
- red beans
- chickpea
- pumpkin purée
- tomatoes
- tomato purée
- vegetable broth
- lemon
- salt
- black pepper
See recipe card for quantities.
Instructions
Cook rice as instructed on the package.
Heat a nonstick saucepan over medium heat and add oil. Fry onions, garlic, bell pepper, until tender, then add spices, and mix for about 30 seconds to bring the flavors out.
Add in corn, red beans, chickpeas and mix until combined.
Next add pumpkin purée, tomato purée, diced tomato, lemon juice, vegetable broth, and mix.
Allow it to cook for 10 minutes on low medium heat and add salt and pepper before removing from heat.
Serve with rice and enjoy!
⭐ Top Tip
For the perfect Vegan Pumpkin Chili, ensure you don't rush the cooking process. Let the spices meld together by simmering the chili on low-medium heat for at least 10 minutes. This allows all the flavors to come together beautifully, giving you a rich and flavorful dish every time.
Frequently Asked Questions
More stews & soup recipes you will enjoy:
Vegan Pumpkin Chili Recipe
Ingredients
- 1 ½ cups rice
- 3 tablespoons olive oil
- 1 60 g red onion, chopped
- 4 garlic cloves chopped
- 1 143 g medium red bell pepper, diced
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon ground cumin
- 1 tablespoon cayenne pepper
- ½ can 125 g corn, drain and wash
- 1 can 250 g red beans, drain and wash
- 1 can 250 g chickpea, drain and wash
- 1 can 240 g pumpkin purée
- 1 can 240 g diced tomatoes
- ⅓ cup 80 ml / 76 g tomato purée
- ½ cup vegetable broth
- Juice of half a lemon
- 1-2 teaspoons salt
- 1 teaspoon black pepper
Optional:
- chopped cilantro
- sliced avocado
Instructions
- Cook rice as instructed on the package.
- Heat a nonstick saucepan over medium heat and add oil. Fry onions, garlic, bell pepper, until tender, then add spices, and mix for about 30 seconds to bring the flavors out.
- Add in corn, red beans, chickpeas and mix until combined. Next add pumpkin purée, tomato purée, diced tomato, lemon juice, vegetable broth, and mix and allow it to cook for 10 minutes on low medium heat. Add salt and pepper before removing from heat.
- Serve hot with rice.
Notes
Maisaci says
This recipe looks so tasty and perfect for a cozy fall evening!
Lainey says
Thank you for your kind words, Maisaci. It is truly delicious. Try and enjoy! 🙂
Jakey L says
This recipe is so heart warming. I didn't have red beans so I used black beans and it was totally fine! Thank you!
Lainey says
You're welcome, Jakey. It's great that you made some tweaks. It seems that you're a resourceful cook. Keep it up!