Vegetarian Pumpkin Chili
This hearty meatless Pumpkin Chili is a pantry pull favorite. Featuring canned pumpkin, beans and diced tomatoes, the addition of meatless ground adds more protein to make it more filling.
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There’s a strong and direct correlation between chili and Halloween for me. The food memory is so connected that I rarely make a pot of chili without the addition of pumpkin and warm, fall spices. Growing up, chili was the most common dinner choice before we would put on our costumes and head out the door to gather up as much candy as we could from the neighborhood.
These days, chili marks the changing of seasons for me. The first pot I make generally gets bubbling on my stovetop right around late September or early October. This pumpkin chili recipe gets a boost of thickness from canned pumpkin and protein from canned beans and meatless ground.
Why You’ll Love this Pumpkin Chili recipe
This hearty vegetarian pumpkin chili is packed with beans, diced tomatoes, pumpkin purée and tender butternut squash cubes. Whether you’re looking for a crowd-pleasing meal for game day or dinner before trick-or-treating, this pumpkin vegetarian chili is sure to be a hit any night of the week.
- Hearty & filling: Beans, pumpkin and tomatoes are pulled from the pantry to create a rich, satisfying base.
- Naturally vegetarian: Perfect for plant-based eaters (and naturally vegan, too).
- Freezes well: You can make a batch and freeze it in silicone portion trays to have throughout the season.
Cutting Butternut Squash
A key ingredient in this pumpkin chili recipe is butternut squash cut into ½-inch cubes. Uniform cubes cook evenly and hold their texture without getting mushy. If you’re starting with a whole squash, peel it, scoop out the seeds and carefully cut into cubes.
Save time by using pre-cut butternut squash from the produce aisle. Just be sure to cut it down to smaller cubes, as it’s often sold in larger chunks. Frozen cubed squash is also a great time-saving option. Just let it sit overnight in the refrigerator to thaw.
Frequently Asked Questions
Yes! This recipe is already naturally vegan. Just ensure your toppings (like cheese or sour cream) are dairy-free, and you’ll have a completely vegan pumpkin chili.
This recipe calls for kidney beans and black beans, but you can swap in pinto beans, cannellini beans, or all kidney or black beans. This recipe is meant to be pantry pull friendly and use what you have on hand.
Absolutely. Roast fresh pumpkin until soft, then mash and measure it to replace the canned purée. You need about 2 cups of cooked pumpkin.
Yes. Like most chili recipes, the flavor deepens after sitting overnight. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
You can make this recipe Plant-Based Whole30 friendly by ensuring you use a compatible meatless ground. I prefer Abbot’s Plant-Rich Ground “Beef”.
Serving Suggestions
Top your pumpkin chili recipe with fresh cilantro, chopped green onions, avocado slices, shredded cheese, or a dollop of sour cream. Serve alongside tortilla chips for scooping, atop a baked potato, or with a loaf of crusty bread for a complete fall meal.
If you like this chili, you might also want to try my Sweet Potato Chili or Kansas City Chili, which are both vegetarian and vegan friendly.
Vegetarian Pumpkin Chili
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 orange bell pepper, diced
- 3 cloves garlic, minced
- 12 ounces meatless ground
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 15.5 ounces canned kidney beans
- 15.5 ounces canned black beans
- 28 ounces canned diced tomatoes
- 2 cups vegetable stock
- 15 ounces canned pumpkin puree, not pumpkin pie filling
- 2 cups butternut squash, cut into ½-inch cubes
Instructions
- In a heavy pot or dutch oven over medium-high heat, add olive oil. Once hot, add diced onion and bell pepper and sauté until onions are translucent, about 7 to 10 minutes.
- Stir in minced garlic, spices and meatless ground, cooking for about 5 minutes until everything just starts to brown. Reduce heat to medium.
- Drain and rinse kidney beans and black beans. Add to the pot with canned tomatoes (don't drain) and vegetable stock. Bring to a boil.
- Add canned pumpkin and diced butternut squash. Return to a boil. Reduce heat to simmer, and cook for 15 to 20 minutes, until butternut squash is cooked.
- Taste and adjust seasoning, as needed. Serve.
Notes
Like this? Leave a comment below!
Our new favorite chili recipe!
Canned pumpkin works wonders in thickening and adding so much richness. I’m thrilled it’s become your household favorite.
This chili is delicious!
I’m so glad you like it. It’s been a favorite for years.
Thank you for sharing this recipe!