Hearty Vegan Pumpkin Chili

by | January 7, 2020

Why not squash protein myths with a bean-rich, pumpkin-loaded vegan dish? (See what we did there?)

The pumpkin chili from Faith Vandermolen of The Conscientious Eater is a surefire way to shake off tat winter chill.

Hearty and warming, this nutrient-dense, kid-friendly recipe is a sure win with the whole family.

pumpkin chili

Hearty Vegan Pumpkin Chili


  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice
  • Black pepper to taste
  • 2 15 oz. cans chopped tomatoes
  • 2 15 oz. cans kidney beans, drained and rinsed
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can pumpkin puree
  • Optional garnish: avocado, cilantro, chili flakes, vegan sour cream
vegan pumpkin chili


  1. In a large pot, sauté the onions, garlic and carrot until softened.
  2. Add in the chopped celery and bell pepper and sauté a few minutes more until soft and cooked through.
  3. Add in the spices–from the chili powder to the black pepper–and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
  4. Add in the canned chopped tomatoes, kidney beans, black beans and pumpkin puree and stir to combine. Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don’t add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.
  5. Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes and some Pumpkin Corn Bread Muffins if desired!

You can find this and other recipes from Faith on her blog, and follow her on Facebook and Instagram.

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