This Vegetarian Pumpkin Chili recipe is an easy weeknight meal made with white beans, sweet potatoes, canned pumpkin, fire roasted tomatoes, green chilis, and spice. Gluten-free and vegan.
It's officially chili season!
Time for warm and nourishing comfort food that you can feel good about. Take this vegetarian pumpkin chili. It's easy, full of veggies and beans, and completely gluten-free and dairy-free.
Key Ingredients for a Seasonal Bean Chili
The secret to a flavorful pumpkin chili can be found in the ingredients below. While the typical spices you'll find in homemade chili are here, take a look to see what makes this recipe special.
Sweet pumpkin recipes may get all the love, but savory pumpkin recipes are not to be missed! This autumn squash adds a depth of flavor that complements the spice.
Pumpkin Pie Spice
This may seem odd, but the warming spices of cinnamon, ginger, nutmeg, cloves, and allspice elevate the savory flavor.
Fire Roasted Crushed Tomatoes
This type of canned tomatoes adds both texture and heat.
For a little more dimension of heat and flavor, canned green chiles add just the right amount!
Protein, fiber, and heartiness!
How to Make Pumpkin Chili
Make a warm, hearty, healthy meal in just under 45 minutes! Here are the steps to this pumpkin vegetarian recipe:
- Prep the veggies and beans
- Heat olive oil in a large saucepan or Dutch oven.
- Cook onion, sweet potato, and green peppers until softened.
- Add garlic, spices, pumpkin, crushed tomatoes, green chiles, and broth.
- Stir and bring to a boil, then add the beans.
- Lower heat and simmer for 15-20 minutes.
What to Serve with Vegan Chili
What kinds of toppings should you use? Here are a few ideas:
- Cheese (dairy-free)
- Green onions
- Crushed tortilla chips
For serving, you can pair this pumpkin chili with the following:
- Tortilla chips
More Vegetarian Recipes for Fall
Want more pumpkin goodness? Check out this gluten-free pumpkin pie and the recipes below for new fall favorites!
Vegetarian Pumpkin Chili
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 large sweet potato diced
- 1 green pepper diced
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 ½ tablespoons chili powder
- 2 teaspoons dried oregano
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1-15 oz canned pumpkin
- 1-4 oz can green chilis
- 2 cups vegetable broth
- 1 - 28 ounce can fire roasted crushed tomatoes
- 2-15 oz cans white beans
- salt and pepper to taste
- grated cheese dairy-free
- chopped or sliced avocado
- fresh cilantro
- green onion
- sliced jalapeno
- gluten-free tortilla chips
- In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, sweet potatoes, and green peppers. Stir occasionally, until onions become translucent and veggies soften, about 10 minutes.
- Add the garlic, followed by the cumin, chili powder, dried oregano, pumpkin pie spice, salt, and pepper. Stir to combine.Add pumpkin, green chiles, crushed tomatoes, and vegetable broth. Stir to combine. Bring to a boil and then immediately reduce heat. Add beans, cover and simmer for 20 minutes.
- Stir to evenly combine and add more salt and pepper to taste. Serve in bowls with toppings of choice.
- Pumpkin chili can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to a month.