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Vegan Pumpkin Chili
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4.67 from 3 votes

15-Minute Vegan Pumpkin Chili

Discover how to make a hearty autumn-inspired vegan pumpkin chili that can be made in 15 minutes! This chili is so easy and SO delicious.
Prep Time2 mins
Cook Time13 mins
Total Time15 mins
Course: Main Course, Soup
Cuisine: American, gluten-free, plant based, vegan, vegetarian
Keyword: plant based, Pumpkin Spiced, savory pumpkin recipes, Vegan Chili, vegetarian chili
Servings: 6 bowls
Calories: 199kcal


  • 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


  • 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!



  • 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.


Calories: 199kcal | Carbohydrates: 40g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 991mg | Fiber: 13g | Sugar: 10g