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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
Hearty Vegetarian Pumpkin Chili RecipePacked 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*
Ingredients
- 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
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
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
Categories:
*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).
I’ve made this several times over the years, it’s a personal favorite of mine. Filling yet light. I’ve made minimal adjustments to the recipe as written; I double the spices for a bit more kick and flavor. In the latest round I just made, I sped up the cook time by omitting the carrots and it was still great! {let simmer about 25 min}
Other tips: add spcies and coat, then add corn and toss and let sautee about 1-2 min, then do the same with the black beans, then again with tomatoes, then again with pumpkin before mixing in broth – helps deepen the flavors.
I prefer it with only the green onion and cheddar (my 2 faves).
Just made this today for tomorrow’s dinner (Mondays are busy)!  It tastes delicious… cannot wait to serve this healthy meal to my family!  Thank you!!! Â
I want to preface this by saying I own all of Gina’s cookbooks and have followed this blog religiously for many years. I absolutely love most of her recipes and use at least one every week. I don’t think I’ve ever left a negative review … but y’all … I do not understand these high ratings for this soup. It is one of the most unpalatable things I have ever made. I may try tomato base and remove the pumpkin spices, I won’t ever make it again with pumpkin. 🤢
I made this exactly as written. It was delicious. I  do not recommend making it in an enameled cast iron Dutch oven. The initial mixture of onions, ginger, garlic, jalapeño left a brown burnt film in bottom.  I switched to nonstick pot and rest of it cooked up fine.  The cinnamon and clove taste was interesting with the hot jalapeño. Excellent recipe.
I’m getting ready to make this. I don’t have portobello mushrooms. Any other suggestions for replacement?
Tihs was AMAZING! I cooked this recipe for the first time for my hostel mates for our supper club. As a frequent utilizer of Gina’s recipes I knew it would be good but WOW. I doubled the recipe as called and added a few more spices; i usually add about 1.5X the normal amount. All of the guys went back for seconds and a few had me forward them the recipe. What was for 20 served about 13 as we crushed it! I found all of the ingredients in my local german supermarkets in Berlin – Rewe and Lidl.
Thank you Gina!!!!!
This is my favorite chili recipe. I love the portabella and pumpkin together. The seasonings are delicious.
This was a great recipe! We are changing our diets to plant based with 3 children under 10 and this was a hit! Everyone even asked for seconds! I did half the ginger and garlic along with left out the jalapeño due to the spice! Definitely a keeper!
I’m not going to lie, I was very leery about the spice mixture in this recipe, as it isn’t what I would typically do for something like this at all. My 16 year old son kept smelling it while it was cooking, and said he wanted to try it. I didn’t change anything in the spices for this recipe, and I’m pleased to say, these flavors are spot on!!! Even my 16 year old son raved about it. He kept thanking me for such an awesome dinner! Thank you Gina!!!!
Glad you enjoyed it!
This was amazing! It’s the perfect fall recipe!
This is one of my favorite recipes. So, so good.
I modified this a bit based on what I had available but man the seasonings are perfect! Thanks Gina! Another favorite!Â
This is so good! My 4 year old gobbled it up. I added a little cumin and smoked paprika as well as some extra chili powder. I had some dried chanterelle mushrooms on hand which added a nice flavor and texture.  The blend of sweet, spicy, and smoky was amazing. Thank you for posting this. I’m not vegetarian but have  been trying to cook more vegetarian dishes, and this one is truly satisfyingÂ
Just made this for dinner. It was utterly fantastic. Didn’t have any cayenne so I added an extra jalapeno. Delicious. You certainly don’t miss meat. Will definately make it again.
Wow! I made this recipe exactly as written and it was sooooo delicious! I wasn’t sure how it would all come together but it was amazing. Definitely will be making this again in the future.Â