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Break out your soup pot, because you’ll want to make a batch of this delicious, hearty meatless vegetarian pumpkin chili recipe today!
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. More of my favorite Fall hearty chili recipes you make like 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.
This recipe makes a lot, perfect for two nights. Leftovers freeze and reheat well, perfect for packing lunch for work.
There’s lots of spices and vegetables in this hearty chili, but trust me I wouldn’t change a thing. Prep all your 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.
To Freeze Leftover Pumpkin Chili
Let the chili cool completely then refrigerate 4 to 5 days or freeze for up to 3 months. To reheat frozen chili, transfer to the refrigerator the night before.
More Chili Recipes
Hearty Vegetarian Pumpkin Chili
Break out your soup pot, you'll want to make a batch of this delicious, hearty meatless vegetarian pumpkin chili today! Packed with vegetables, beans, pumpkin puree, beans and tons of flavor, then served with cheese, tortillas, avocado and all the yummy toppings.
Yield: 10 servings
Serving Size: 1 cup plus toppings*
- For 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 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
- For 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
- 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.
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Serving: 1 cup plus toppings*, Calories: 232 kcal, Carbohydrates: 35 g, Protein: 7 g, Fat: 7 g, Cholesterol: 19 mg, Sodium: 674 mg, Fiber: 9 g, Sugar: 8 g
*Nutrition info for toppings includes ½ a green onion, 1 ounce avocado, 1 tablespoon cheese, ½ tablespoon sour cream and 1 tablespoon crushed tortilla chips (per serving).