Vegetarian Pumpkin Chili

Why You’ll Love This Recipe

I love this recipe because it’s nourishing, filling, and completely vegetarian without sacrificing any of the comfort I want in a chili. The mix of beans provides plenty of protein and fiber, while the pumpkin and sweet potato make it rich and hearty. I also like how customizable it is—I can adjust the spice, switch up the beans, or even toss it into the slow cooker. It’s also freezer-friendly, so I can make a big pot and save some for later.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 Tablespoons (30ml) olive oil
1 cup chopped yellow onion (1/2 of a large onion)
1 green bell pepper, diced
1 red bell pepper, diced
1 small jalapeño, minced (remove seeds and ribs)*
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
2 and 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
2 cups (480ml) vegetable broth
3 (14 ounce) cans petite diced tomatoes, do not drain
1 (15 ounce) can pinto beans, drained and rinsed*
1 (15 ounce) can kidney beans, drained and rinsed*
1 (15 ounce) can pumpkin puree*
1 large sweet potato, peeled and diced (about 1 heaping cup)*
optional: 1/2 (15 ounce) can black beans, drained and rinsed*

Optional For Serving:
chopped cilantro
chopped red onion
sliced avocado

Directions

I heat olive oil over medium heat in a large pot or Dutch oven. I add the onion, both bell peppers, and the jalapeño, then cook for about 5 minutes until the onion softens. Next, I stir in the garlic, salt, black pepper, cumin, chili powder, and onion powder, letting the spices bloom for about a minute.

After that, I add the vegetable broth, tomatoes, pinto beans, kidney beans, pumpkin puree, sweet potato, and black beans if I’m using them. I stir everything together, place the lid on top, reduce the heat to medium-low, and let it simmer for 30 minutes, stirring occasionally.

When it’s ready, I ladle it into bowls and top it with fresh cilantro, red onion, or avocado for a little extra flavor and texture.

Servings and Timing

This recipe makes 10–12 servings (about 1 heaping cup each). It takes just 10 minutes of prep and 35 minutes of cooking time, so I can have it ready in 45 minutes.

Variations

I sometimes swap the sweet potato for butternut squash for a slightly different flavor. If I want more heat, I keep the jalapeño seeds or add extra chili powder. For protein variety, I mix in chickpeas instead of one of the other beans. When I’m in a hurry, I toss all the ingredients into the slow cooker and let it cook on low for 6–8 hours.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I warm it on the stovetop over medium heat or in the microwave. This chili also freezes beautifully for up to 3 months. I thaw it overnight in the refrigerator, then reheat gently on the stove until hot.

FAQs

Can I make this chili in the slow cooker?

Yes, I can add all the ingredients to a slow cooker and cook on low for 6–8 hours.

Is this chili spicy?

It’s mildly spicy as written. I can reduce or omit the jalapeño and chili powder for less heat.

Can I use fresh pumpkin instead of canned?

Yes, I can use 2 cups of homemade pumpkin puree if I don’t have canned.

What beans work best in this recipe?

I like using pinto, kidney, and black beans, but chickpeas or navy beans also work well.

How do I thicken the chili?

If I want it thicker, I let it simmer uncovered for the last 10 minutes.

Can I freeze this chili?

Yes, I freeze portions in containers for up to 3 months and reheat on the stove.

What toppings go well with this chili?

I enjoy cilantro, avocado slices, shredded cheese, sour cream, or tortilla chips.

Can I make it vegan?

It’s already vegan as long as I don’t add dairy toppings like cheese or sour cream.

How long does it last in the fridge?

It keeps well for up to 5 days when stored in an airtight container.

Can I double the recipe?

Yes, I can double the recipe, but I’ll need a very large pot to hold everything.

Conclusion

Vegetarian Pumpkin Chili is one of my go-to meals when I want something warm, comforting, and nourishing. I love how easy it is to make and how flexible the recipe can be with different beans, spices, or vegetables. With its big batch size and freezer-friendly nature, it’s a recipe I keep coming back to for family dinners and cozy weeknight meals.