This Vegetarian Pumpkin Chili is loaded with pumpkin puree, veggies, beans, and a homemade spice blend. It’s hearty, filling, and oh-so-tasty! Add your favorite toppings and enjoy.
Hearty Vegetarian Pumpkin Chili Recipe
Packed with vegetables, beans, pumpkin puree, beans and tons of flavor, then served with cheese, tortillas, avocado and all the yummy toppings, this pumpkin chili recipe is one of my favorites.
Don’t be alarmed by the ingredients list – it looks long but truly it’s just a bunch of spices that you likely already have on hand and veggies. I recommend that you prep all of the ingredients before you start cooking, then once you sauté all your vegetables the rest of the time it’s pretty hands off while it simmers.
Looking for more of my favorite fall hearty chili recipes? Check out my Turkey Pumpkin Chili, No Bean Turkey and Sweet Potato Chili, Buffalo Chicken and Bean Chili, Turkey Chili Taco Soup and Turkey Chili Stuffed Acorn Squash. I also love this Beef Stew with Pumpkin!
Why You’ll Love This Pumpkin Chili
- Hearty and filling. With beans, pumpkin, and tons of veggies, this chili doesn’t require any side dishes. A single bowl is enough to keep you full for hours!
- Less than an hour of simmering. Some chili recipes require hours of simmering but not this one! After you saute the veggies, it’s just 45-50 minutes of simmering time until you can dive in!
- This recipe makes a lot. Perhaps the only thing better than pumpkin chili is leftover pumpkin chili! Leftovers store well in both the fridge and freezer.
Recipe Ingredients
Here’s an overview of what you’ll need for this pumpkin chili recipe. Scroll down to the recipe card below for measurements.
- Seasonings – Chili powder, cinnamon, salt, cloves, nutmeg, and cayenne pepper add flavor to this chili.
- Olive oil – For sauteing the veggies.
- Aromatics – Onion, garlic, and fresh ginger.
- Veggies – Jalapeno, carrots, mushrooms, frozen corn, fire roasted tomatoes, and black beans add bulk and flavor to this chili.
- Pumpkin – Grab a can of pumpkin puree or use my homemade pumpkin puree. Do NOT use pumpkin pie filling!
- Vegetable stock – Unsalted, since we’re adding salt separately.
How To Make Pumpkin Chili
This pumpkin chili recipe comes together in a handful of easy steps. Scroll down to the recipe card below for more detailed instructions.
- Make the seasoning mix. Combine all of the spices together. Set aside.
- Saute the veggies. Heat the olive oil over medium heat. Cook the onion, garlic, ginger, and jalapeno until soft. Add the carrots and mushrooms, cooking until the carrots start to brown, about 6 minutes. Stir in the seasoning mix.
- Simmer. Add the corn, tomatoes, pumpkin, beans, and stock. Mix to combine. Cover, reduce the heat to medium-low and simmer for 45-50 minutes, until the carrots are fork tender.
Tips & Variations
Here are a few tips for making this pumpkin chili recipe.
- Add some heat. Feel free to adjust the spices to control the heat level. Add more cayenne for a spicier chili.
- Cook the veggies first. This chili only simmers for 45-50 minutes, so it’s important that the veggies are cooked first. Plus it adds so much more flavor to the chili.
- Switch up the veggies. Feel free to adjust the veggies added as desired, omitting anything you’re not a fan of or adding in your favorites.
- How do I know when this chili is ready? Simmering the chili allows the flavors to meld and the veggies to finish cooking. In this case, you want the carrots to be fork tender which takes about 45 minutes.
Pumpkin Chili Topping Ideas
The best part of any chili is the toppings! I like to offer the following and allow everyone to add their favorites to their bowl of pumpkin chili:
- Cubed avocado
- Green onions
- Shredded cheddar cheese
- Sour cream
- Tortilla chips
- Cilantro
Proper Storage
- Fridge. Store leftover pumpkin chili in an airtight container in the fridge for 4-5 days.
- Freeze. Allow the chili to cool completely then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge.
- Reheat. Reheat the chili on the stovetop or in the microwave.
More Chili Recipes
- Chicken Taco Chili
- Jalapeno Popper Chicken Chili
- Crock Pot Kid Friendly Chili
- Turkey Pumpkin White Bean Chili
- Slow Cooker 3-Bean Chili
Hearty Vegetarian Pumpkin Chili
Ingredients
For the Seasoning Mix:
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1/8 teaspoons ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
For the Chili:
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 2 tablespoons fresh ginger, finely minced
- 1 jalapeno, seeds and membrane removed, minced
- 2 medium carrots, diced into ½-inch cubes
- 4 large Portobello mushrooms, stemmed, wiped clean and cubed
- 2 cups frozen corn
- 1 28-ounce can fire roasted diced tomatoes
- 1 15-ounce can pureed pumpkin
- 1 15 ounce can black beans, drained and rinsed
- 2 cups unsalted vegetable stock
Toppings:
- 1 extra-large or 2 small avocado, cubed
- 5 green onions, sliced
- 10 tablespoons reduced-fat shredded cheddar cheese
- 5 tablespoons light sour cream
- 2 ounces baked tortilla chips, crushed
- chopped cilantro, for garnish
Instructions
- In a small bowl, combine everything in the seasoning mix. Set aside.
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Add the onion, garlic, ginger, and jalapeño and sauté until vegetables are soft, about 3-4 minutes.
- Add the carrots and mushrooms and cook until carrots start to brown and mushrooms release some of their liquid, stirring occasionally, about 6 minutes.
- Add the seasoning mix and stir to evenly coat.
- Add the corn, tomatoes, pumpkin, beans and stock and mix well.
- Cover, reduce heat to medium-low, and simmer for 45 to 50 minutes, stirring occasionally.
- When carrots are fork tender, remove from heat, serve 1 cup of chili and top with desired toppings.
