Published October 13, 2025

I created One Pot Vegan Pumpkin Chili that blends pantry spices, pumpkin puree, and hearty beans into a quick, vegan and gluten free chili with an unexpected savory twist.

A photo of Hearty Vegan Pumpkin Chili Recipe

I keep coming back to this Hearty Vegan Pumpkin Chili because it’s weirdly addictive, and I still don’t know exactly why. I never thought pumpkin and chili would be friends, but the pumpkin puree brings a silky base while black beans give it real heft, so each spoonful surprises me.

People always ask what’s in it because it tastes different than any chili they’ve had, and I usually just grin and tell them to try it. It’s become my go to Pumpkin Chili Recipe for holiday potlucks, and definitely lives in my Quick Gluten Free Meals rotation.

Give it a shot, you might be surprised.

Ingredients

Ingredients photo for Hearty Vegan Pumpkin Chili Recipe

  • Pumpkin puree gives creamy body, lots of fiber and vitamin A.
  • Black beans add protein, iron, hearty texture and earthy flavor.
  • Kidney beans boost protein and fiber, keep chili filling and chunky.
  • Diced tomatoes bring acidity, brightness, liquid and subtle sweetness.
  • Onion caramelizes, gives savory depth, natural sugars mellow with heat.
  • Red pepper adds crunch, vitamin C, sweet peppery notes.
  • Garlic brings aroma, jalapeno adds kick, optional heat control.
  • Chili powder and cumin give warmth, smoky depth and savory spice.
  • Olive oil helps sauté veggies, adds richness and healthy fats.
  • Maple syrup balances acidity, adds gentle sweetness, use sparingly.

Ingredient Quantities

  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1 jalapeno seeded and minced optional
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons tomato paste
  • 1 can 15 oz pumpkin puree
  • 1 can 15 oz diced tomatoes
  • 1 can 15 oz black beans drained and rinsed
  • 1 can 15 oz kidney beans drained and rinsed
  • 1 cup vegetable broth
  • 1 to 2 tablespoons maple syrup or brown sugar
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon lime juice optional
  • Fresh cilantro chopped for serving optional
  • 1 avocado sliced for serving optional

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 large chopped yellow onion, 1 chopped red bell pepper and 2 diced carrots, sauté until soft, about 6 to 8 minutes, stirring now and then so nothing sticks.

2. Add 3 minced garlic cloves and the optional jalapeno if you want heat, cook 30 to 60 seconds until fragrant, dont let the garlic burn.

3. Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon and 1 teaspoon pumpkin pie spice, toast the spices for about 30 seconds to wake up the flavors.

4. Add 2 tablespoons tomato paste and cook 1 to 2 minutes, pressing and stirring it into the veg so it darkens a little, this mellows the tomato bite and adds depth.

5. Pour in 1 can (15 oz) pumpkin puree and 1 can (15 oz) diced tomatoes, stir until smooth and combined.

6. Add the beans next 1 can black beans and 1 can kidney beans, both drained and rinsed, then pour in 1 cup vegetable broth, 1 to 2 tablespoons maple syrup or brown sugar, 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Give it a good stir.

7. Bring to a gentle simmer, then lower heat and simmer uncovered 20 to 30 minutes so flavors meld, stirring occasionally; mash a cup of beans against the pot with the back of a spoon for a thicker, creamier texture if you like.

8. Taste and adjust: add more salt or a pinch more spice if needed, squeeze in 1 tablespoon lime juice if using to brighten it up, add more broth if it’s too thick or simmer longer to reduce if too thin.

9. Serve hot topped with chopped fresh cilantro and sliced avocado if desired, and leftovers keep great in the fridge for 4 to 5 days, flavors actually improve after a day.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, about 5 to 6 quarts
2. Wooden spoon or heatproof spatula for stirring
3. Chef’s knife for chopping onions, peppers and carrots
4. Cutting board
5. Measuring spoons and 1 cup measuring cup
6. Can opener and colander or fine-mesh sieve to drain and rinse beans
7. Potato masher or sturdy spoon to mash a cup of beans for creaminess
8. Ladle or large serving spoon for portioning into bowls

FAQ

Hearty Vegan Pumpkin Chili Recipe Substitutions and Variations

  • Olive oil (1 tbsp): use canola or sunflower oil, or avocado oil for a richer flavor. For oil-free, sauté in a splash of vegetable broth instead — it wont brown the same but works fine.
  • Pumpkin puree (15 oz): swap with canned butternut squash or sweet potato puree, or roast and mash fresh pumpkin if you want less canned taste.
  • Black beans / Kidney beans (15 oz each): substitute pinto beans, cannellini beans, or even cooked brown lentils for a firmer bite; canned chickpeas also work but change the texture a bit.
  • Maple syrup or brown sugar (1–2 tbsp): use agave nectar, date syrup, or a little molasses (start with half the amount), or skip and boost sweetness with grated carrot or a splash more tomato.

Pro Tips

1) Let the onions and carrots get a little golden, not just soft. That browning adds depth, so keep the heat medium low and stir now and then so they don’t stick.

2) Bloom the spices in the hot oil about 30 seconds before you add tomato paste, it wakes up their flavor way more. If you want extra punch, rub the dried spices between your palms first or toast them quick in a dry pan.

3) For a richer, creamier texture mash about a cup of the beans or pulse briefly with an immersion blender, but leave plenty whole so it still has bite. Add a splash of broth while mashing so it doesnt turn gluey.

4) Balance is everything, so add the maple syrup one teaspoon at a time and finish with lime juice to brighten it up. Taste and adjust salt at the end, and if you can, let it rest overnight in the fridge because it really gets better the next day.

Hearty Vegan Pumpkin Chili Recipe

Hearty Vegan Pumpkin Chili Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I created One Pot Vegan Pumpkin Chili that blends pantry spices, pumpkin puree, and hearty beans into a quick, vegan and gluten free chili with an unexpected savory twist.

Servings

6

servings

Calories

212

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven, about 5 to 6 quarts
2. Wooden spoon or heatproof spatula for stirring
3. Chef’s knife for chopping onions, peppers and carrots
4. Cutting board
5. Measuring spoons and 1 cup measuring cup
6. Can opener and colander or fine-mesh sieve to drain and rinse beans
7. Potato masher or sturdy spoon to mash a cup of beans for creaminess
8. Ladle or large serving spoon for portioning into bowls

Ingredients

  • 1 tablespoon olive oil

  • 1 large yellow onion chopped

  • 1 red bell pepper seeded and chopped

  • 2 medium carrots diced

  • 3 cloves garlic minced

  • 1 jalapeno seeded and minced optional

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 2 tablespoons tomato paste

  • 1 can 15 oz pumpkin puree

  • 1 can 15 oz diced tomatoes

  • 1 can 15 oz black beans drained and rinsed

  • 1 can 15 oz kidney beans drained and rinsed

  • 1 cup vegetable broth

  • 1 to 2 tablespoons maple syrup or brown sugar

  • 1 1/2 teaspoons salt or to taste

  • 1/2 teaspoon freshly ground black pepper

  • 1 tablespoon lime juice optional

  • Fresh cilantro chopped for serving optional

  • 1 avocado sliced for serving optional

Directions

  • Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 large chopped yellow onion, 1 chopped red bell pepper and 2 diced carrots, sauté until soft, about 6 to 8 minutes, stirring now and then so nothing sticks.
  • Add 3 minced garlic cloves and the optional jalapeno if you want heat, cook 30 to 60 seconds until fragrant, dont let the garlic burn.
  • Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon and 1 teaspoon pumpkin pie spice, toast the spices for about 30 seconds to wake up the flavors.
  • Add 2 tablespoons tomato paste and cook 1 to 2 minutes, pressing and stirring it into the veg so it darkens a little, this mellows the tomato bite and adds depth.
  • Pour in 1 can (15 oz) pumpkin puree and 1 can (15 oz) diced tomatoes, stir until smooth and combined.
  • Add the beans next 1 can black beans and 1 can kidney beans, both drained and rinsed, then pour in 1 cup vegetable broth, 1 to 2 tablespoons maple syrup or brown sugar, 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Give it a good stir.
  • Bring to a gentle simmer, then lower heat and simmer uncovered 20 to 30 minutes so flavors meld, stirring occasionally; mash a cup of beans against the pot with the back of a spoon for a thicker, creamier texture if you like.
  • Taste and adjust: add more salt or a pinch more spice if needed, squeeze in 1 tablespoon lime juice if using to brighten it up, add more broth if it’s too thick or simmer longer to reduce if too thin.
  • Serve hot topped with chopped fresh cilantro and sliced avocado if desired, and leftovers keep great in the fridge for 4 to 5 days, flavors actually improve after a day.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 346g
  • Total number of serves: 6
  • Calories: 212kcal
  • Fat: 3g
  • Saturated Fat: 0.3g
  • Trans Fat: 0g
  • Polyunsaturated: 0.3g
  • Monounsaturated: 1.7g
  • Cholesterol: 0mg
  • Sodium: 583mg
  • Potassium: 683mg
  • Carbohydrates: 30g
  • Fiber: 9g
  • Sugar: 5g
  • Protein: 7.5g
  • Vitamin A: 8194IU
  • Vitamin C: 30mg
  • Calcium: 67mg
  • Iron: 2.3mg

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About the author

Noel’s first job was working in the kitchen of an American restaurant in the UK at the age of 16, washing up and busing! He eventually progressed to salads and desserts, and his love for food was set! In his 20’s he travelled the world Asia, Africa, Australia, New Zealand and has now visited over 40 countries, enjoying the local food and drink! He now writes about it here sharing the latest recipes, and reviews on all types of foods and Drink.

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