This Vegetarian Pumpkin Chili combines smooth pumpkin puree with hearty vegetables, black beans, fire-roasted tomatoes and a warm homemade spice blend. It’s filling, full of autumn flavor, and easy to top with cheese, avocado, tortilla chips or sour cream for a satisfying meal.
Hearty Vegetarian Pumpkin Chili Recipe
Packed with vegetables, beans, pumpkin puree and a blend of warming spices, this pumpkin chili is a go-to for cool weather. It’s robust enough to stand alone—one bowl will keep you satisfied—and it reheats beautifully for leftovers.
Although the ingredient list includes several spices, most are pantry staples. I recommend prepping and chopping everything before you start. Once the vegetables are sautéed, the chili simmers mostly unattended while the flavors develop.
Why You’ll Love This Pumpkin Chili
- Hearty and filling. Pumpkin, beans and vegetables make a robust, nutrient-dense bowl with good fiber and plant-based protein.
- Quick to finish. After the initial sauté, the chili simmers for 45–50 minutes—far less time than some slow-simmered recipes.
- Great for leftovers. This recipe yields a generous batch that stores well in the refrigerator and freezer and tastes even better the next day.
Recipe Ingredients
Below is a concise overview of the ingredients used. Quantities and the complete list are provided in the recipe card further down.
- Seasonings: chili powder, cinnamon, kosher salt, ground cloves, nutmeg and a touch of cayenne for heat.
- Olive oil: for sautéing the vegetables.
- Aromatics: onion, garlic and fresh ginger for depth of flavor.
- Vegetables: jalapeño, carrots, Portobello mushrooms and frozen corn.
- Canned goods: fire-roasted diced tomatoes, pureed pumpkin (not pumpkin pie filling) and black beans.
- Vegetable stock: unsalted, so you control the seasoning.
How To Make Pumpkin Chili
This chili comes together in three main steps: mix the seasoning, sauté the vegetables, then add the remaining ingredients and simmer. Full instructions are listed below.
- Make the seasoning mix. Whisk or stir all the spices together and set aside.
- Sauté the aromatics and vegetables. Warm the olive oil, cook the onion, garlic, ginger and jalapeño until softened. Add carrots and mushrooms and cook until the carrots start to brown and the mushrooms release liquid, about 6 minutes. Stir in the seasoning mix.
- Simmer the chili. Add corn, fire-roasted tomatoes, pumpkin, black beans and vegetable stock. Cover, reduce heat to medium-low and simmer 45–50 minutes, until the carrots are fork-tender and flavors meld.
Tips & Variations
- Adjust the heat. Increase cayenne pepper if you prefer a spicier chili, or omit it for a milder bowl.
- Sauté first for best texture. Because this chili simmers under an hour, cooking the vegetables first ensures they finish tender and adds depth of flavor.
- Swap vegetables freely. Substitute other vegetables you enjoy—sweet potato, bell pepper or zucchini work well.
- Doneness check. The chili is ready when the carrots are fork-tender and the flavors taste well blended, about 45 minutes of simmering.
Pumpkin Chili Topping Ideas
Toppings add texture and brightness—offer a variety so everyone can customize their bowl:
- Cubed avocado
- Sliced green onions
- Shredded cheddar cheese (reduced-fat if desired)
- Light sour cream
- Crushed tortilla chips
- Chopped cilantro
Proper Storage
- Fridge: Store leftovers in an airtight container for 4–5 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop or in the microwave until heated through.
More Chili Recipes
- Chicken Taco Chili
- Jalapeño Popper Chicken Chili
- Crock Pot Kid-Friendly Chili
- Turkey Pumpkin White Bean Chili
- Slow Cooker Three-Bean Chili
Hearty Vegetarian Pumpkin Chili
Yield: 10 servings • Serving size: 1 cup plus toppings
Prep: 10 mins • Cook: 1 hr • Total: 1 hr 10 mins
Ingredients
For the Seasoning Mix:
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
For the Chili:
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 large garlic cloves, minced
- 2 tablespoons fresh ginger, finely minced
- 1 jalapeño, seeds and membrane removed and minced
- 2 medium carrots, diced into 1/2-inch cubes
- 4 large Portobello mushrooms, stemmed, cleaned and cubed
- 2 cups frozen corn
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can pureed pumpkin (not pumpkin pie filling)
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups unsalted vegetable stock
Toppings (optional):
- 1 extra-large avocado, cubed
- 5 green onions, sliced
- 10 tablespoons reduced-fat shredded cheddar cheese
- 5 tablespoons light sour cream
- 2 ounces baked tortilla chips, crushed
- Chopped cilantro, for garnish
Instructions
- In a small bowl, combine all seasoning mix ingredients and set aside.
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
- Add the onion, garlic, ginger and jalapeño. Sauté until the vegetables are soft, about 3–4 minutes.
- Add the carrots and mushrooms and cook, stirring occasionally, until the carrots start to brown and the mushrooms release liquid, about 6 minutes.
- Stir in the seasoning mix, coating the vegetables evenly.
- Add the corn, fire-roasted tomatoes, pumpkin, black beans and vegetable stock. Stir to combine.
- Cover, reduce heat to medium-low, and simmer for 45–50 minutes, stirring occasionally, until the carrots are fork-tender and flavors meld.
- Remove from heat and serve about 1 cup per person, topped with your preferred toppings.
Notes
Nutrition information for toppings in the original recipe assumes half a green onion, 1 ounce avocado, 1 tablespoon cheese, 1/2 tablespoon sour cream and 1 tablespoon crushed tortilla chips per serving.
Nutrition (per serving)
Calories: 232 • Carbs: 35 g • Protein: 7 g • Fat: 7 g • Fiber: 9 g • Sodium: 674 mg • Sugar: 8 g