It’s never been easier to make chili! My 15-Minute Vegan Pumpkin Chili is delicious and hearty, with a subtle unique autumn-inspired twist.
Ever have a craving for a nice, warm, comforting bowl of chili, but don’t have the hour (or the energy) it takes to chop, slice and dice all of the necessary ingredients? I thought so! For this reason, I created a recipe for 15-minute pumpkin chili. After all, we all deserve a delicious recipe for chili that can be made quickly and easily.
What is Pumpkin Chili?
It’s a unique yet subtle autumn twist on a cold-weather classic. In a nutshell: It’s your typical chili with actual pumpkin and a small handful of warming spices added. I’m talking cinnamon and nutmeg, friend. But don’t worry – by no means does this chili taste like pumpkin pie – no sir! You just need to trust me and try it out for yourself.
Why this Recipe Works:
- The use of pumpkin puree in this recipe adds a nice seasonal flavor and color.
- The pumpkin also gives this chili the perfect consistency and extra richness.
- Thanks to a handful of canned ingredients, this chili recipe requires zero chopping and can be made in 15 minutes.
Need the perfect pairing for your chili? Try my Sweet Vegan Cornbread Muffins! Are you also a huge pumpkin lover? Try my other pumpkin recipe favorites – my Vegan Pumpkin Ice Cream, my Pumpkin Spiced Chocolate Chunk Cookies, and my Vegan Deep Dish Pumpkin Pie.
How To Make 15-Minute Vegan Pumpkin Chili:
1. First, drain and thoroughly rinse both the kidney and black beans. Then, place them in a bowl and completely cover the beans with water. This soaking process will help with “bean digestibility,” which is something we can all use a little help with from time to time…. right? Set this bowl aside for now.
2. Next, in a 3 – 5 quart pot, add the pumpkin, diced tomatoes, water, maple syrup and all of the spices. Stir well.
3. Drain and rinse the beans one more time and then add them to the pot, as well.
4. Place your pot on the stove and turn the heat to medium high. Bring the chili to a rapid boil. Once it reaches that point, it’s ready to be served!
Enjoy the chili as is, or top with your favorite toppings. Mine are chopped pecans and chives… mmm…mm! But I will say, chopped avocado makes for a fantastic sour cream substitute, as they are both creamy and rich. Other toppings to consider: pumpkin seeds, chopped white or red onion, vegan/dairy-free shredded cheese.
I hope you love this recipe as much as we do!
Top Tips for Making 15-Minute Vegan Pumpkin Chili:
- Make sure you buy canned pumpkin puree and not pumpkin pie filling!
- For thicker chili, allow your chili to simmer for an extra 10-15 minutes.
- Check the expiration dates on your spices as they tend to lose flavor past their expiration dates.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful.
15-Minute Vegan Pumpkin Chili
Ingredients
- 15 oz. can kidney beans drained and rinsed
- 15 oz. can black beans drained and rinsed
- 15 oz. can pumpkin puree NOT pumpkin pie filling
- 15 oz. can diced tomatoes
- 2 c. water (474 ml)
- 3 Tbsp. maple syrup (45 ml)
- 2 tsp. onion powder
- 2 tsp. chili powder
- 1 1/4 tsp. salt
- 1 1/4 tsp. ground cinnamon
- 1 tsp. garlic powder
- 3/4 tsp. cumin
- 1/2 tsp. nutmeg
- 1/4 tsp. ground black pepper
- 1/4 tsp. paprika
- 1/8 tsp. cayenne for medium spice - 1/4 tsp. or more for spicy for mild, leave out entirely.
- Optional toppings: chopped chives, chopped pecans, chopped red or white onion, chopped avocado, pumpkin seeds
Instructions
- First, drain and thoroughly rinse both the kidney and black beans. Then, place them in a bowl and completely cover the beans with water. This soaking process will help with "bean digestibility," which is something we can all use a little help with from time to time.... right? Set this bowl aside for now.
- Next, in a 3 or 5 quart pot, add the pumpkin, diced tomatoes, water, maple syrup and all of the spices. Stir well.
- Drain and rinse the beans one more time and then add them to the pot, as well.
- Place your pot on the stove and turn the heat to medium high. Bring the chili to a rapid boil. Once it reaches that point, it's ready to be served.
- Enjoy the chili as is, or top with your favorite chili toppings. Mine are chopped pecans and chives... mmm...mm!
Video
Notes
- Make sure you buy canned pumpkin puree and not pumpkin pie filling!
- For thicker chili, allow your chili to simmer for an extra 10-15 minutes.
- Check the expiration dates on your spices as they tend to lose flavor past their expiration dates.
Delicious!
Thank you! I’m about to make it myself. 🙂
I don’t love chili. I know, unAmerican, right. At least I didn’t until I tried this one!!! It’s such a complex blend of flavors, reminiscent of some of the moles I’ve tried in Mexico. The fact that it goes together in just a few minutes is a real bonus. I used half chipotle chili powder and half a milder (regular) chili powder.