This pumpkin chili recipe is made with vegetables, beans and aromatic spices for a perfect cozy and warming meal! It's easy to make in bulk for busy nights.
You can please everyone by offering a variety of toppings so people can build their own chili. From avocado, sour cream, corn chips and cheese. There is something for everyone!
This post was sponsored by Oléico but the content and opinions expressed are fully my own.
Is chili considered a soup? It's served in a bowl, you eat it with a spoon, it's cozy and comforting, I say yes! However you categorize this dish, you're going to love the flavors!
This is what you need to get the perfect flavor and thickness for pumpkin chili:
- Yellow and red bell pepper
- Chili powder
- Ground cumin
- Smoked paprika
- Salt and pepper
- Fire roasted diced tomatoes
- Canned pumpkin purée
- Vegetable broth
- Kidney beans
- Black beans
- Oil for sautéing (use a flavorless oil like Oléico High Oleic Safflower Oil)
The Best Cooking Oil
Cooking with a high quality oil really does make a difference in the end result!
I'm a big fan of Oléico, it truly is the perfect oil! It's made from High Oleic Safflower Seeds and is 100% natural. They express the seeds without the use of chemicals, huge bonus!
High oleic means it is more stable with monounsaturated fats which is better for heart health! The high smoking point of 450°F makes it great for cooking, frying, and baking.
Plus, Oléico is flavorless and odorless, which means the flavors of your veggies and spices really stand out, and it makes excellent base for marinades and salad dressings! I grabbed my bottle at El Super Market.
How to Make Pumpkin Chili
Keep dinnertime simple with this easy recipe:
- Sauté the onion, garlic and peppers in olive oil or broth in a large pot over medium heat.
- Add in the chili powder, cumin, smoked paprika, salt and pepper and sauté.
- Stir in the tomatoes, pumpkin, broth and beans and simmer.
- Divide into bowls and serve with toppings of choice!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Toppings for Chili
Add even more flavor to your pumpkin chili with toppings! Once it's dished up, allow everyone to top their own:
What to Serve With Pumpkin Chili
This can definitely be served as a complete meal, but chili also goes great with these side dishes:
Add in extra flavor, veggies, or protein! Try any of the following:
- Sweet potatoes
- Beans - add an extra variety like Northern beans
- Ground chicken
- Ground beef
- Ground turkey
- Ground pork
Meal Prep and Storage Tips
- Prep ahead by washing and cutting the veggies and measuring out the spices.
- Keep leftovers in the refrigerator for up to 3-5 days in an airtight container.
- You can also freeze this pumpkin chili!
- Let it cool completely.
- Pour into a freezer-safe airtight container leaving a little room for expansion.
- Place a layer of parchment paper or plastic wrap directly on top of the chili, this helps to protect from freezer burn.
- Seal the lid and freeze for up to 3 months.
- Thaw in the fridge the night before you want to serve.
- Reheat in the microwave or on the stovetop.
The best chili is made from quality ingredients. Make sure your spices are fresh for the best flavor.
This recipe in particular gets its flavor from the pumpkin purée and mix of spices including smoked paprika. Other common chili add ins include chocolate, coffee, cinnamon, and tomato paste.
Pumpkin chili is packed with tons of flavorful ingredients already. However, you can add more spices to taste, as well as a variety of toppings. See the post above for ideas.
More Vegan Pumpkin Recipes
Pumpkin Chili Recipe
- 1 cup chopped yellow onion
- 3 cloves garlic chopped
- 1 cup chopped yellow pepper
- 1 cup diced red pepper
- 1 tablespoon oil to sauté , it's best to use a flavorless oil like Oleico High Oleic Safflower Oil (use broth if oil free)
- 4 teaspoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 can fired roasted diced tomatoes 14.5 ounce
- 1 can pumpkin puree 15 ounce
- 2 cups veggie broth low sodium if needed
- 1 can kidney beans 15 ounce, drained and rinsed
- 1 can black beans 15 ounce, drained and rinsed
- 1 tablespoon apple cider vinegar
- Sauté the onion, garlic and peppers in oil/broth until the onion is soft. About 5 minutes.
- Add the chili powder, cumin, smoked paprika, salt and pepper. Saute about 1 minute.
- Add in the tomatoes, pumpkin, broth, beans and vinegar. Simmer uncovered for 20-25 minutes.
- Serve with toppings of choice!
- I like serving this over a cup of spinach, the heat wilts the spinach and gives me added greens.
- See the post for more topping ideas.
- Nutrition facts are for the chili only.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.