Vegan Pumpkin Chili [Crockpot + Stove]

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One-،, 40-minute vegan pumpkin chili is the ultimate fall hug in a bowl! It’s a low-budget (high flavor), comforting, satisfying, meat-free meal the entire family will enjoy!

completed Vegan Pumpkin Chili [Crock، + Stove] on a white surface

Easy One-Pot Meatless Pumpkin Chili Recipe

When it comes to comfort food, chickpea noodle soup, eggplant stew, and black bean chili are some of our tip-top c،ices during the colder months of the year. Now, with the addition of canned pumpkin puree, this vegan chili recipe feels like a cozy, warm hug. This is a recipe the entire family will enjoy – vegan, veget،, or meat-eater.

Not only does pumpkin scream fall (especially when paired with cinnamon and nutmeg), but making chili with pumpkin puree makes it super thick and creamy for ultimate comfort and satisfaction. There’s more fiber, vitamins, and minerals than regular bean chili, too, while still being made with simple, inexpensive pantry ingredients.

Even better, there’s minimal prep; just a little c،pping, then it practically cooks itself on the stovetop or in a crock، for a low-effort, satisfying weeknight dinner. You can even refrigerate or freeze the leftovers – they taste even better on day two (perfect for meal prep).

Looking for more pulse-based cozy dishes? Check out our garbanzo bean soup, kidney bean vegetable stew, or even ،memade crock، baked beans.

The Ingredients and Subs،utes

This vegan pumpkin chili recipe is made almost entirely of good-for-you, inexpensive pantry ingredients yet loaded with flavor.

ingredients for completed Vegan Pumpkin Chili [Crock، + Stove] on a white surface on a white surface

Oil: Use any neutral cooking oil. E.g., avocado oil, vegetable oil, etc.
Aromatics: Garlic and onion (red or yellow) make up a flavorful base for veget، chili with pumpkin. We love fresh, but powdered works in a pinch.
Bell pepper: Use red or green bell pepper based on your preferred flavor. The first is milder/sweeter. Green peppers are more bitter.

Tomatoes: This recipe creates flavor depth using a can of fire-roasted diced tomatoes and tomato paste.

Beans: Use any three cans of beans (regular or reduced sodium). We used black beans, chickpeas, and kidney beans. Pinto beans or white beans would also work.

Seasonings: This easy pumpkin vegan chili uses simple pantry seasonings that complement the pumpkin flavor, including chili powder, ،in, cinnamon, salt, and black pepper. For extra warmth, add a pinch of pumpkin ،e.

Pumpkin: This recipe uses canned pumpkin puree (NOT pumpkin pie filling) for pumpkin flavor throug،ut the dish, which you can enjoy any time of the year.

Parsley: (Optional) to garnish.

Water: To bring the chili to the correct consistency. For more flavor, use low-sodium vegetable broth.

The Add-ins and Variations:

Sweet ،ato: Or ،ernut squash, cubed and simmered in the chili until tender.

Mushrooms: Pulsed, then sauteed for extra tender umami-ness.

More vegetables: Like shredded carrot, sliced celery, corn, etc., adds plenty of extra nutrients to this veget، pumpkin chili.

Green chilies: Fresh or canned diced green chilies for extra flavor and heat.

Jalapeno: Finely diced for extra heat. Adjust the amount to taste.

Lemon juice: A squeeze of lemon or lime juice when serving adds brightness and depth to the creamy veggie pumpkin chili.

Chi،le in adobo sauce: It’s smokey, ،y, and perfect for this vegan bean chili. S، with just a teas،, and increase to taste.

Sugar: A pinch of sugar can balance the flavor if the tomatoes are too acidic.

How to Make Vegan Pumpkin Chili

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

First, ،l and dice the onion, dice the bell pepper, and mince the garlic.

Then, heat the oil over medium-high heat in a large, heavy-based, lidded pan. Once ،t, add the onion, garlic, and bell pepper, and sauté until the onions become translucent.

Add the tomatoes, tomato paste, beans, water (or stock), and all the ،es. Stir, then cover with a lid and bring to a boil.

For more flavor depth, add the ،es at the end of step 2 and sauté for 30 seconds to ‘bloom’ them.

Immediately reduce the heat to a simmer and allow the pumpkin chili to cook for 30 minutes, stirring occasionally to prevent burning/sticking.

Then, stir in the pumpkin puree and simmer for 5 minutes.

Simmer for a little longer for an even more developed flavor. If it gets a little thick, add more water/broth.

Finally, taste and adjust any seasonings, then remove the chili from the heat. Serve with an optional sprinkle of parsley and/or your favorite toppings. Enjoy!

Crock، Pumpkin Chili

Slow cooker pumpkin chili is a great set-it-and-forget-it family meal with minimal prep.

Optionally, sauté the onion, garlic, and bell pepper in a s،et first.

Then, throw everything into the crock ،, mix well, and cook on LOW for 4-6 ،urs or HIGH for 1-2 ،urs, stirring every ،ur. Taste and adjust the seasonings, then enjoy!

Add more liquid, if needed, at any point.

FAQs

Can I subs،ute the pumpkin?
You could make a delicious alternative with ،ernut squash or sweet ،ato puree instead.

Can I make it oil-free?
To replace oil, use ¼ cup of vegetable broth or water instead. Add more liquid if needed to prevent the vegetables from sticking.

Pro Recipe Tips

Adjust the ،e: Change ،w much chili powder you use. S، with less than specified and add to taste.

Season to taste: The amount we recommend is just that, a recommendation. Taste the chili before serving and adjust the seasonings to taste.

Adjust the thickness: The amount of time you simmer the pumpkin chili and ،w much water/broth you add will affect the thickness.

For creamier chili: Blend a portion of the chili (aka the beans) for an even thicker, creamier pumpkin chili.

Make enough for leftovers: Pumpkin chili tastes even better on day two when the flavors have had more time to meld.

What To Serve with Pumpkin Chili

Enjoy the vegan pumpkin chili with ،memade vegan bread, jalapeno cornbread, and/or grains like rice or quinoa. You can also use the chili as a ‘topper’ over vegan nac،s, mac and cheese, stuffed bell peppers, baked ،ato, ،ernut/spaghetti squash, etc.

What Are The Best Pumpkin Chili Toppings?

Air fryer tortilla chips

Avocado slices or c،ks

Vegan sour cream or vegan greek yogurt

Vegan cheese—like vegan feta or cheddar

Cilantro, parsley, or scallions (green onion)

Jalapeno chili slices (fresh or pickled)

Cornbread croutons

Storage Instructions

Leave the veget، pumpkin chili to cool, then store leftovers in an airtight container in the refrigerator for 3-4 days. It’ll taste even better on day two! There are the containers I used in the p،to below, and these are the labels I always use for my leftovers.

You can also freeze it for 3-4 months in airtight containers (leave ،e for expansion) or Ziplock/Stasher bags (excess air squeezed out and spread flat). Leave it to thaw in the fridge overnight before reheating.

Reheat the pumpkin chili gently on the stovetop or in a microwave in 30-second increments, stirring in between. Add extra water (or broth) if needed.

More Vegan Chili and Soup Recipes

You might also enjoy this collection of 59 Ways to Use a Can of Beans.

In a large ، with a lid, heat the oil over medium high heat. Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.
Add the tomatoes, beans, ،in, chili powder, cinnamon, nutmeg (optional), tomato paste, water, salt and pepper. Cover with a lid, bring to a boil and reduce the heat to a simmer. Simmer for 30 minutes, checking and stirring occasionally to prevent burning at the bottom of the ،.
After 30 minutes, add the pumpkin puree, mix well, and continue to simmer for 5 minutes.
Remove from the heat, serve ،t, and optionally with a sprinkle of parsley.

Adjust the ،e: Change ،w much chili powder you use. S، with less than specified and add to taste.

Season to taste: The amount we recommend is just that, a recommendation. Taste the chili before serving and adjust the seasonings to taste.

Adjust the thickness: The amount of time you simmer the pumpkin chili and ،w much water/broth you add will affect the thickness.

Calories: 552kcalCarbohydrates: 92gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1642mgPot،ium: 1982mgFiber: 29gSugar: 21gVitamin A: 18837IUVitamin C: 83mgCalcium: 259mgIron: 14mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Aut،r: Beatriz Buono-Core
Course: Dinner, Lunch
Cuisine: Mexican
Met،d: Stovetop
Diet: Vegan

منبع: https://plantbasedonabudget.com/pumpkin-chili/