The coziest pumpkin chili for cool nights
When the evenings turn crisp and the air smells faintly of woodsmoke, I start craving a big pot of chili simmering on the stove. This Hearty Vegan Pumpkin Chili brings all the cozy flavors of fall together — smoky spice, sweet pumpkin, and hearty beans in a thick, satisfying bowl that warms you right through. It’s rich and flavorful without being heavy, and it tastes even better with a slice of homemade bread for dipping.
Why You’ll Love This Recipe
- Hearty and filling: Loaded with beans, vegetables, and pumpkin for a thick, warming bowl.
- Perfect for fall: Subtle pumpkin sweetness balances smoky, savory spices.
- Naturally vegan: Simple, wholesome ingredients — no faux meat or dairy substitutes.
- One-pot comfort: Ready in about 30 minutes with minimal cleanup.
- Family-friendly: Mild enough for everyone, but easy to spice up if you like a kick.
Veganizing Family Favorites
It's fun to veganize family favorite recipes. My first vegan chili experience with when I substituted walnuts for meat and made an award-winning vegan chili. After that, it was easy to turn family favorites into vegan classics.
This recipe started as a family tradition — the kind of chili we’d make on the first truly chilly night of the season. When I began transitioning to a plant-based kitchen, this one didn’t need much tweaking. It was already packed with beans, vegetables, and spice, so veganizing it meant just leaving out the meat and adding pumpkin for a little extra creaminess and fall flair. The result? A veggie pumpkin chili paired with a fresh loaf of homemade bread or a tasty fall salad that’s every bit as hearty and satisfying as the version I grew up with — maybe even more so.
Ingredients
The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.
You’ll need just a few pantry staples and fresh vegetables to bring this cozy pumpkin chili together. Start with a diced yellow onion, some carrot, celery, and red bell pepper — these create the flavorful base every good chili needs. Add a finely diced hot pepper for depth; I like serrano for gentle heat, but you can use jalapeño for milder spice or chipotle for smokiness.
A few cloves of fresh garlic go in next, along with chili powder, cumin, and a pinch of cinnamon to highlight the pumpkin and add warmth. Salt and black pepper round it out.
For the liquid, you’ll use vegetable broth and a can of chopped tomatoes — fire-roasted if you want extra richness. Then comes the star ingredient: pumpkin purée. You can use canned or homemade roasted pumpkin; either way, it melts right into the chili for a creamy, velvety texture.
To make it hearty, stir in three cans of beans — kidney and pinto work beautifully here, but any mix you love will do. Before serving, squeeze in a little fresh lime juice to brighten everything up.
How to Make Hearty Vegan Pumpkin Chili
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step 1: Sauté the vegetables
Heat 2 tablespoons of neutral oil – like avocado oil – in a large pot over medium-high heat. Add the onion, bell pepper, celery, carrot, and your spicy pepper of choice. Sauté for about 2–3 minutes until the vegetables begin to soften. Add the garlic and cook for one more minute, just until fragrant.
Step 2: Bloom the spices
Stir in the chili powder, cumin, cinnamon, salt, and black pepper. Let the spices toast for about 30 seconds — this helps release their oils and deepen the flavor.
Step 3: Add the pumpkin and liquids
Pour in the vegetable broth, chopped tomatoes, and pumpkin purée. Stir well to combine.
Step 4: Add the beans and simmer
Add the beans and bring everything to a gentle simmer. Cover and cook on low for about 20 minutes, stirring occasionally. The chili will thicken and the flavors will meld. If it’s thicker than you like, add a splash of broth or warm water.
Step 5: Finish and serve
Taste and adjust seasoning as needed. Right before serving, squeeze fresh lime juice over the top — it lifts all the flavors and adds a bright contrast to the earthy pumpkin.
Ladle into bowls and serve hot, ideally with a side of crusty homemade bread for dipping and soaking up every last bit of that flavorful sauce.
Tips, Tricks & Serving Ideas
Pair it with bread
A hearty chili deserves an equally cozy partner. Try this with a slice of my Bread Maker Yeasted Pumpkin Bread or any rustic loaf fresh from the oven. The bread soaks up the broth and turns a simple meal into something special.
Adjust the heat
Keep it mild for family dinners or turn up the spice with a hotter pepper or a pinch of cayenne. This chili is flexible and forgiving.
Make it thicker
If you prefer your chili extra thick, stir in a cornstarch slurry (equal parts cornstarch and water) during the last few minutes of simmering. Let it bubble gently until it reaches your desired consistency.
Store and reheat
This vegan pumpkin chili tastes even better the next day. Store in an airtight container in the fridge for up to four days, or freeze for up to three months. Reheat gently on the stove, adding a splash of broth if needed.
Final Thoughts
This meatless pumpkin chili is everything I love about fall cooking — simple, nourishing, and meant to be shared. The pumpkin adds a silky richness, the beans make it hearty, and the spices fill your kitchen with that unmistakable autumn aroma. It’s the kind of meal that brings people together, one bowl at a time. Serve it with fresh bread, a sprinkle of lime, and maybe a cozy blanket nearby.
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Ingredients
- 1 cup yellow onion diced
- 2 tablespoons neutral cooking oil
- 1 hot red pepper serrano, chipotle peppers, habanero or jalapeno, diced fine, seeds removed
- 2 teaspoons fresh minced garlic
- Salt to taste
- Black pepper to taste
- ½ teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups vegetable broth
- 2 cups canned chopped tomatoes or fire-roasted would be great here
- 1 15 oz pumpkin puree canned or homemade roasted pumpkin
- 3 cans of 15 oz beans I used kidney, pinto
- 1 large carrot sliced
- 1-2 stalks of celery sliced
- 1 cup red bell pepper diced
- Lime juice
Instructions
- Dice onion, bell pepper, celery, carrot, your choice of spicy pepper, and garlic.
- In a large pot, over medium-high heat add oil and once hot saute onion, bell peppers, celery, carrot and spicy pepper. Saute for 2-3 minutes and add garlic, saute again 1 minute. Add seasonings and mix a few times until combined and spices are fragrant.
- Add in the remaining ingredients: beans, broth, tomatoes, puree, mix to combine, close the lid and simmer on low heat for 20 minutes. The chili should now start to thicken. If too thick, add more broth or warm spring water. Taste for seasoning and add more if needed.
- Right before serving squeeze lime juice all over the chili. Serve warm bowl of chili right away with plenty and more toppings.
