Read time: 8 mins.
Table of Contents
Introduction
As the leaves start to crunch underfoot and the evenings get a little chillier, our family tradition kicks in – pumpkin recipes galore!
One dish that has quickly become a favorite in our home is Vegan Pumpkin Chili.
It all started last year, almost by accident, when I tossed some leftover pumpkin puree into a pot of chili.
Over dinner when I introduced it to my husband, he looked at me like I’d lost my mind, pumpkin in chili? I couldn’t blame him; it did sound a bit unconventional. But just one spoonful was enough for him to become a true believer. In fact, Charlie and Emma loved it so much that this dish has become our go-to dinner as soon as the temperature starts to dip.
The pumpkin adds a subtle sweetness and richness that perfectly balances the chili spices, creating a dish that’s both cozy and satisfying.
Want to see how this unexpected combo works? Keep reading…… I promise you’ll fall in love with it too!
Basic Ingredients
What takes chili from good to great? It’s all about using top-notch ingredients. For the ultimate flavor, you’ll want to make sure every component is of the highest quality.
[For the full ingredients list and on exact measurements and proportions, refer to recipe card below]
- Pumpkin Purée: This is the secret to a creamy, dreamy base. Just make sure it’s pure pumpkin purée, not the sweet pie filling. It adds smoothness without too much sweetness.
- Spices: For that perfect balance, use a mix of chili powder, cayenne pepper, sea salt, black pepper, cumin, and oregano. If you’re a fan of heat, toss in some jalapeños or even habaneros for a fiery kick.
- Beans: Beans are the heart of your chili. Canned black and kidney beans are easy, but dried beans work if you’re up for it. Pinto beans or cow peas can mix things up a bit.
- Vegetable Broth: This is your flavor booster. Homemade is great if you have the time, but store-bought is perfectly fine too.
- Vegetables: Roasted tomatoes add a smoky touch. Bell peppers, onions, and shredded carrots bring freshness and crunch. You can also add some sweet corn or diced celery for extra flair.
- Avocado Oil: Perfect for sautéing your veggies to a golden perfection. If you don’t have avocado oil, grapeseed oil or extra-virgin olive oil works just as well.
Alternatives
Here’s a handy list of alternatives for your pumpkin chili, just in case you don’t have the main ingredients on hand:
- Pumpkin Purée: If you don’t have pure pumpkin purée, butternut squash purée works as a delicious alternative with a slightly different flavor.
- Spice Mix: If you’re missing any of your spice blend ingredients, try adding smoked paprika for a smoky flavor or chipotle powder to balance the spices.
- Beans: No beans? No problem! Try lentils or chickpeas for a tasty twist
- Vegetable Broth: If you’re out of vegetable broth, make your own with fresh vegetables and herbs, or use water.
- Quiona: If quinoa isn’t available, bulgur or farro are great substitutes that will add a hearty texture to your chili.
- Vegetables: Missing some veggies? Zucchini, sweet potatoes, or kale are perfect stand-ins.
- Avocado Oil: Out of avocado oil? Coconut oil or canola oil will work just fine.
Variations
While this vegan pumpkin chili is delicious as-is, there are plenty of ways to switch things up and keep it interesting:
- Herby Chili: Infuse your chili with fresh herbs. Add chopped cilantro or parsley for a bright, fresh flavor.
- Mushroom and Pumpkin Chili: For a hearty texture, add mushrooms, such as cremini or shiitake, along with the pumpkin.
- Veggie Lover’s: Enhance the chili by adding extra veggies like frozen corn, sweet potatoes or peas. You can also throw in some diced kale, zucchini or mushrooms for extra heartiness.
- Indian-Inspired: Season with curry powder, turmeric, and garam masala. Add some chickpeas and spinach for a nourishing and flavorful dish.
Serving and Topping Suggestions
This vegan pumpkin chili is hearty enough to stand on its own, but if you want to round out the meal, here are some tried and tested ideas for what to serve alongside it:
- Cornbread
- Avocado slices
- Salad
- Rice or Quiona
- Chopped cilantro
- Dairy-free cheese
Katelyn’s Cooking, Storage and Garnishing Tips
- Customize Flavor: Add some diced jalapeño, cayenne, or hot sauce for a spicy bud. Mark like smoky depth, so sometimes I add dash of smoked paprika or liquid smoke. For proteins fans like me crumbled tofu or lentils are great additions.
- Garnish: To further take it up a notch, consider adding fresh herbs like cilantro or green onions for a burst of freshness. A dollop of vegan sour cream adds creaminess, while toasted pumpkin seeds (Emma favourite) give a satisfying crunch. You can also consider adding lime wedges or crispy tortilla chips.
- Cooking Time Savers: Short on time? Use canned beans and pre-chopped veggies to speed things up. I also like to make a double batch and freeze half, so I’ve got an easy meal ready for later.
- Storage: Allow your chili to cool thoroughly before moving it to a sealed container. Store in the refrigerator for up to 5 days, or frozen for as long as 3 months.
- Reheating: When reheating, warm the chili on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of vegetable broth or water to get it back to the right consistency.
How to Make Vegan Pumpkin Chili
Here’s how you can whip up a batch that’s perfect for a family dinner or for meal prep throughout the week.
Ingredients:
- 1 tablespoon avocado oil (I’m a big fan of Chosen Avocado for its smooth taste)
- 1 large onion, chopped up nice and fine
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 tablespoons chili powder (I love McCormick for its balanced heat and flavor)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (for that smoky depth Penzeys Spices has a great one)
- Salt and black pepper to taste
- 2 cans chopped tomatoes (I always go for Muir Glen. Their tomatoes are top-notch)
- 1 can pumpkin puree (I use Libby’s for the best texture)
- 1 can black beans, strained and rinsed
- 1 can kidney beans, strained and rinsed
- 1/2 can cow peas
- 2 cups vegetable broth (try Pacific Foods, it’s really flavorful)
Instructions:
- Warm the avocado oil in a saucepan over medium heat. Add the chopped onion and cook until it’s soft and translucent—about 5 minutes. Then, stir in the minced garlic and let it cook for another 2 minutes. Your kitchen will smell fantastic right about now.
- Toss in the red bell pepper, celery, and carrots. Cook them all together until they’re tender, which takes about 5-7 minutes. I love how the veggies get a bit caramelized and add a sweet touch to the chili.
- Sprinkle in the chili powder, cumin, and smoked paprika. Stir it all around so the veggies are coated in the spices. Let them cook for a couple of minutes.
- Add the chopped tomatoes, pumpkin puree, black beans, cow peas, kidney beans, and vegetable broth. Give it all a good stir, brew it up and then reduce the flame, simmering for 20-30 minutes.
- If you like a thicker chili, don’t add too much broth. If you prefer it a bit soupier, just add a little more.
- Taste and adjust the seasoning with salt and pepper as needed. Sprinkle of cilantro and serve hot.
This pumpkin chili is the ultimate comfort food and is perfect for those chilly nights. Plus, it makes great leftovers! I hope you enjoy it as much as we do.
FAQs
Can I use canned pumpkin for vegan pumpkin chili?
Yes, canned pumpkin works perfectly. It’s convenient and still provides that rich, creamy texture.
Can I make this chili ahead of time?
Absolutely! The flavors meld together even better the next day, making it ideal for meal prep.
Is vegan pumpkin chili freezer-friendly?
Yes, you can freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
How long does it take to cook vegan pumpkin chili?
It typically takes about 30 minutes to cook, plus additional time to let the flavors develop if you can wait!
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days. It reheats well on the stove or in the microwave