Vegan Pumpkin Chili
This Vegan Pumpkin Chili is warm, comforting and needs only 10 minutes of prep then right into the slow cooker! It results in a thick, filling and delicious chili!
Three things in specific get me really excited about fall:
- Pumpkins
- Wearing cool light jackets
- Warming/comforting foods
Who else is with me? I love pumpkins all year round, I feel super stylish in light seasonal jackets, and warming and comforting foods make me feel so cozy. Lucky for me (and us), this recipe hits two of those in one. Plus, I could eat this wearing some fashionable clothing, so I’d already say that it’s a complete win. Welcome to your new favorite chili of the season: Vegan Pumpkin Chili.
For another cozy pumpkin recipe, try my creamy pumpkin soup!
Why You’ll Love This Pumpkin Chili
Every year when I ask, “what recipes do you want to see this fall?” I get “chili!” as a resounding response. The addition of pumpkin and quinoa makes it a runaway hit for the following reasons:
- Perfect for fall with seasonal ingredients. Take advantage of all things pumpkin while it’s at the height of harvest! Pumpkin works just as beautifully in sweet recipes as it does in savory.
- Incredibly hearty and filling. Between the beans, whole grains, and abundance of fresh vegetables, you have a power-packed combination of fiber and protein that will keep you full and focused for hours.
- Practically cooks itself. After a few minutes of prep, your slow cooker will do all the work for you! It’s a life saver on busy days when there’s no time to spend in the kitchen.
Notes on Ingredients
What separates good chili from great chili are quality ingredients. Here’s what you need for the very best results. Scroll down to the recipe card below for exact measurements.
- Vegetable broth – Low sodium is best to keep the salt levels in check.
- Quinoa – You can use white, red, black, or all three for a more colorful mix.
- Black beans – Feel free to mix and match beans based on what’s in your pantry. Pinto beans, kidney beans, and black-eyed peas are other great choices.
- Diced tomatoes or fire roasted tomatoes – Use fire roasted tomatoes for a deeper, subtly smoky flavor.
- Pumpkin puree – Make sure this is 100% solid packed pumpkin puree, NOT pumpkin pie filling which is spiced and sweetened.
- Red & green bell pepper
- Shredded carrot – You’ll need roughly 1/3 cup of shredded carrots if you buy it already prepared.
- Onion
- Garlic
- Chili pepper – This could be anything from a mild jalapeno to a blazing hot ghost pepper, depending on your spice preference.
- Spices – This pumpkin chili recipe is spiced with chili powder, cayenne pepper, sea salt, black pepper, cumin, and oregano.
How to Make Pumpkin Chili
This pumpkin chili recipe is prepared in a few simple steps. Scroll down to the recipe card for more detailed instructions.
- Combine the ingredients. Add the broth, quinoa, black beans, tomatoes, and pumpkin. Stir to combine. Then mix in the peppers, carrot, onion, and garlic.
- Cook on high for 2 ½ to 3 hours or on low for 5 to 6 hours. Keep an eye on it during the final 30 minutes of cooking to reach your ideal texture and thickness.
- Enjoy! Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sor cream, and parsley. Enjoy!
Tips for the Best Chili with Pumpkin
- For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
- If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
- For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.
Serving Suggestions
The beauty is chili is that it’s a complete meal in a bowl. All you need is a spoon, and maybe a cozy blanket to snuggle under! If you want to dress it up though, there are lots of ways to use your pumpkin chili as the ultimate topper:
- Chili cheese dogs (vegan dogs, of course!)
- Chili cheese fries
- Chili loaded potatoes
- Chili mac and cheese
- Chili spaghetti
- Chili stuffed peppers
Pumpkin chili is also great with some simple sides, such as cornbread, biscuits, tortilla chips, crackers, and rice.
How to Store Leftovers
- Fridge. Let the pumpkin chili cool completely before transferring it to an airtight container. Leftovers will keep in the fridge for up to 7 days.
- Reheat. To reheat, simply microwave individual servings for 1 to 2 minutes, until hot all the way through.
Can I Freeze Vegan Pumpkin Chili?
Yes, chili with pumpkin is a great meal to freeze for safe keeping! Stored in an airtight container, it will keep in the freezer for up to 6 months.
To reheat, microwave for 4 to 6 minutes, stirring every minute or so, until thawed and hot all the way though.
More Vegan Chili Recipes
- One Pot Red Lentil Chili
- Vegan Sweet Potato and Black Bean Quinoa Chili
- Vegan Chili
- Vegan Chili Cornbread Casserole
Vegan Pumpkin Chili
Ingredients
- 3 1/4 cups vegetable broth
- 1/2 cup uncooked quinoa
- 15 oz can black beans, drained and rinsed
- 14 oz diced tomatoes or can of fire roasted tomatoes
- 1 15 ounce can pumpkin puree
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 shredded carrot
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 1/2 small chili pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Instructions
- Turn your slow cooker to warm. Add in the broth, quinoa, black beans, tomatoes and pumpkin puree to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the ingredients and seasonings and stir a few times to combine.
- Set the slow cooker to high for 2 ½ to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like your chili thick but with more liquid, do the 2 ½ on high, and 5 on low. If you like it thicker with just a little bit it liquid, go with the higher number for each option.
- Remove chili and stir to combine. Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sour cream and parsley. Enjoy!
Notes
- For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
- If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
- For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.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.
A new slow cooker recipe to try! Thank you for sharing!!
Almost all my ‘cooking’ is done via my slowcookers.
Thank you for sharing another great recipe.
Now, I’m sure this isn’t the first time you’ve been asked …
cooking for one/two, I’d use only 1/3can of beans, so would you suggest rinsing the whole can, before storing the rest, or remove what I need, and store the balance in whatever juice is in the can?
Decisions, decisions.
Hi Christine, you should rinse it, and then store it in an airtight container. It should last for about 3-4 days.
This is going to become my new favorite comfort food! The recipe is flawless…I wouldn’t change a thing! I work long hours and love being able to put everything in the slow cooker and just tell my husband when to turn it on. On top of the ease, I come home to a house that smells glorious and an excellent meal! Even my meat eating husband loved this one! Follow Jessica’s directions and you won’t be disappointed! Added bonus is the leftovers are just as good if not better as the spices have more time to mingle!
Awesome we’re so happy you enjoyed it Katie! Thanks so much for reading! This review is so nice. We really appreciate it.
This was the BEST vegan chilli recipe I have tried, and I’ve tried a lot of them over many years of being vegetarian! My husband and mother are meat eaters and they really enjoyed it as well. Only addition I made was a couple tbsp of maple syrup at the end, but I went off the recipe with my spices and I needed something to balance the heat. 😉
Wow Louise! Thank you so much, We love your additions!
this looks delicious. Just wondering if I can make it in a pressure cooker. Thanks
You definitely should be able to!
Made this as written, on the slow-cooker setting of the instant pot. It made my house smell so good!!!! Thanks for this delicious recipe.
Awesome Sue we’re so happy that you like it!
So delicious! Perfect for a rainy day and just enough spice.You don’t even taste the pumpkin but adds a nice texture – very filling!
Thanks so much Mallory! We’re so happy that you like it.
This recipe is so good! I made this for the first time back in October for a party and several people asked for the recipe because it was “the best chili” they’ve ever had. My roommate even asked me to make it again for her this weekend because she liked it so much! Vegans and nonvegans all love this chili. Thank you so much Jessica!
Excellent recipe! Mine wasn’t as thick as desired, so during the last hour, I added kidney beans and some chickpea flour – that did the trick.
Thanks so much Kim Tee! I’m so happy that you enjoyed it.
Delicious! I’ve tried a few pumpkin chili recipes and I think this is my new favorite. The quinoa really puts it on top. I’ll be making this for the work Thanksgiving dinner for sure.
Thanks for sharing Judson!! So happy to hear!