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? Yep, me too! 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 savory dish 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.
How To Make 15-Minute Vegan Pumpkin Chili:
- First, drain and thoroughly rinse both the canned 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 – 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! The chili will continue to thicken as cools down a bit.
- Add whatever toppings you like. I usually go with chopped pecans and chives, but vegan sour cream and chopped avocado are also nice choices. Or, just serve it on it’s own!
Looking For More Perfect Pumpkin Recipes? Then You Have To Try My:
- Vegan Pumpkin Ice Cream
- Classic Vegan Pumpkin Pancakes
- Pumpkin Spiced Chocolate Chunk Cookies
- Vegan Deep Dish Pumpkin Pie
- 5-Ingredient Pumpkin Spiced Peanut Butter Cookies
Serving Suggestions:
Enjoy the vegan pumpkin 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 shredded cheese, and/or dairy-free sour cream. You can also add a dash of your favorite hot sauce to kick up the spiciness a bit!
Need the perfect pairing for your chili? Try my Sweet Vegan Cornbread Muffins!
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 canned pumpkin pie filling!
- For thicker chili, allow your chili to simmer uncovered for an extra 10-15 minutes. However, the chili does thicken on it’s own as it cools a bit.
- Check the expiration dates on your spices as they tend to lose flavor past their expiration dates.
- Make this chili as mild or spicy as you like. Add 1/4 teaspoon of cayenne for a spicy version, or 1/8 teaspoon for just a bit of bite. Or leave out the cayenne entirely!
Frequently Asked Questions
Yes, but you will need to soak them first. Rinse the beans under cool running water, then place in a bowl and cover with water. Let them soak overnight, then drain the water and give them another rinse before adding them to the chili. The chili may need to cook longer than stated in the original recipe in order for the beans to fully cook.
Leftovers will keep well for at least one week. Once the chili has cooled completely, transfer to a container with a lid and store in the refrigerator. This chili even freezes well! Simply freeze it in an airtight container or freezer gallon-sized storage bag for up to 3 months. Either defrost the pumpkin chili in the fridge overnight, or use the defrost setting in a microwave.
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 canned pumpkin pie filling!
- For thicker chili, allow your chili to simmer for an extra 10-15 minutes. Keep in mind the chili will thicken as it cools a bit.
- Check the expiration dates on your spices as they tend to lose flavor past their expiration dates.
- To make with dried beans: Rinse the beans under cool running water, then place in a bowl and cover with water. Let them soak overnight, then drain the water and give them another rinse before adding them to the chili. Keep in mind, you may need to cook your chili longer in order for the beans to fully cook.
- Leftovers will keep well in an airtight container or storage bag in the fridge for at least one week or in the freezer for about three months. Allow chili to cool completely before storing.
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.