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Vegan Pumpkin Chili

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It’s never been easier to make chili! My 15-Minute Vegan Pumpkin Chili is delicious and hearty, with a unique pumpkin twist.

Sometimes, a craving sneaks up for a nice, warm, comforting bowl of chili, but I just don’t have the hour (or the energy) it takes to chop and slice and dice all of the necessary ingredients. You ever feel that way, too… ?  Thought so! For this reason, I created a recipe for 15-minute pumpkin chili.  After all, we all deserved a delicious recipe for chili that can be made in 15 minutes!

Why this Recipe Works:

  • The use of pumpkin puree in this recipe adds in a nice seasonal flavor and extra richness
  • The pumpkin also gives this chili the perfect consistency!

What is Pumpkin Chili?

It’s definitely a unique twist on this 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.

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 or 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!

5. 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. Other toppings to consider: pumpkin seeds, chopped white or red onion, vegan shredded cheese.

I hope you love this recipe as much as we do!

Tips for Making the Perfect 15-Minute Vegan Pumpkin Chili:

  • Make sure you buy pumpkin puree, and not pumpkin pie filling!
  • Measure out all of your spices into a small pinch bowl to easily keep track!

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 myVegan Deep Dish Pumpkin Pie.

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.

Vegan Pumpkin Chili

15-Minute Vegan Pumpkin Chili

Because we all deserve a delicious recipe for chili that can be made in a jiffy (and, because I love any food that includes or even hints at including pumpkin)!
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Course: Soup
Cuisine: gluten-free, plant based, vegan
Keyword: Pumpkin Spiced, Vegan Chili
Prep Time: 2 minutes
Cook Time: 13 minutes
Total Time: 15 minutes
Servings: 6 bowls

Ingredients

  • 15 oz. can Black Beans drained and rinsed
  • 15 oz. can Kidney Beans drained and rinsed
  • 15 oz. can Pumpkin Puree NOT pumpkin pie filling
  • 15 oz. can Diced Tomatoes
  • 2 cups Water
  • 3 Tb. Maple Syrup
  • 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

Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

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