This vegan pumpkin white bean chili recipe is an easy weeknight meal made with white beans, sweet potatoes, canned pumpkin, tomatoes, green chilis, and spice. Gluten-free and vegan.
It's officially that time of year - chili season!
Time for warm and nourishing comfort food that you can feel good about. Take this vegetarian pumpkin chili.
It's an easy, one-pot recipe full of veggies and beans, and completely gluten-free and dairy-free.
Why you'll love this recipe
- It's a savory pumpkin recipe you'll make again and again
- Pantry staples do the heavy lifting
- Pumpkin spice isn't just for lattes!
- A hearty meatless chili recipe
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a full list of ingredients and instructions in the recipe card below.
The secret to a flavorful pumpkin chili can be found in the plant-based ingredients below.
While the typical spices you'll find in homemade chili are here, take a look to see the secret ingredient that makes this recipe special.
Canned pumpkin puree - This autumn squash adds a depth of flavor and natural sweetness that compliments the spice. You can use the homemade puree as well.
Diced tomatoes - You can't have a big pot of hearty goodness without tomatoes! For even more heat, use canned fire-roasted tomatoes.
Green chiles - This ingredient adds a little more dimension of heat and flavor.
White beans - Protein, fiber, and heartiness! Any kind of white bean will do. Great northern beans, cannellini beans, or navy beans all work well.
Kidney beans or black beans can be substituted, or a trio of beans would also be delicious.
Pumpkin pie spice - This may seem odd, but the warming spices of cinnamon, ginger, nutmeg, cloves, and allspice elevate the savory flavor.
Spices - Ground cumin, chili powder, oregano, and black pepper add just the right amount of spice and classic chili flavor.
Green bell peppers - Add crunch to the creamy texture. Orange or red bell pepper can be substituted.
Vegetable broth - A little extra liquid to round out the hearty chili. Chicken broth can be substituted if there is not a vegetarian or vegan dietary need.
Like my salsa verde quinoa chili, this vegan pumpkin chili recipe can be made to suit the meat eaters in your house as well. This vegetarian version is a great base for using up leftover turkey and chicken.
Before you start: Prep the veggies and rinse the beans.
Make a healthy warm bowl of chili in just under 45 minutes! Here are the steps to this vegetarian recipe:
Step 1: Heat olive oil in a large saucepan or Dutch oven. Cook onion, sweet potato, and green peppers until softened.
Step 2: Add garlic, spices, creamy pumpkin puree, diced tomatoes, green chiles, and broth.
Step 3: Stir and bring to a boil, then add the beans.
Step 4: Lower heat and simmer for 15-20 minutes.
To refrigerate, store in an airtight container for 3-4 days.
To freeze, make sure chili has cooled and then store in an airtight container or freezer-safe ziplock bag. Store in the freezer for up to 3 months.
What kinds of toppings should you use? Here are a few ideas:
- Shredded cheese (dairy-free)
- Green onions
- Sour cream (dairy-free)
- Crushed tortilla chips
For serving, you can pair this pumpkin white bean chili with the following:
Canned beans should be drained prior to adding them to a chili recipe. Otherwise, the excess liquid will dilute the other ingredients.
The flavors in chili meld together the longer it simmers. Make it the day ahead and store it in the refrigerator. This will help intensify the flavors in a most delicious way.
This veggie chili is made with onion, green peppers, white beans, green chilis, sweet potatoes, pumpkin, and vegetable broth.
Have any extra pumpkin? Make your favorite pup an easy dog treat!
Want more squash goodness? Check out this gluten-free pumpkin pie and the recipes below for new fall favorites!
More meatless dinner ideas
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
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
- 1-4oz can green chilis mild or medium heat
- 2 cups vegetable broth
- 1 - 28 ounce can diced tomatoes
- 2-15 oz cans white beans drained
- 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 (and their juice), diced tomatoes (and their juice), 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 one month.