This vegan pumpkin chili is thick, hearty and full of fall flavor. Pumpkin purée makes the tomato broth creamy, while black beans, red lentils and tender sweet potato make every bowl satisfying. For an even heartier texture, you can add finely chopped walnuts. It all cooks in one pot in about 40 minutes, and it tastes even better the next day.
Halloween is usually a scramble at our house. By the time the workday ends and the kids are in costume, dinner needs to be ready. I love making a pot of this chili ahead of time so everyone can grab a warm bowl before trick-or-treating. It's just as good for a Halloween party: keep it warm on the stove and let guests add their own toppings.
This is my favorite chili recipe, which I don't say lightly. My dad was the chili expert in our family, and I think he would have been proud of this one.
What makes this pumpkin chili so good
The pumpkin purée blends into the broth rather than making the chili taste like pumpkin pie. It gives the chili body and a subtle sweetness that balances the tomatoes and spices. You still get everything you want from chili: tender vegetables, beans, a little heat and plenty of texture.
The recipe is vegan, gluten-free, dairy-free and grain-free as written. For serving guests with different dietary needs, leave the optional walnuts out or offer them separately.
Ingredients and substitutions
- Pumpkin purée: I love the thick, creamy texture of homemade pumpkin purée, but canned plain pumpkin purée works too. Be sure to use pumpkin purée, not pumpkin pie filling.
- Sweet potato or cubed pumpkin: Either works here. The sweet potato adds a little more sweetness; cubed pumpkin gives you tender pieces of pumpkin throughout the chili.
- Black beans and red lentils: The beans stay chunky, while the split red lentils soften and help thicken the broth.
- Walnuts: These are optional, but finely chopped walnuts add a chewy texture that makes the chili especially hearty.
- Bell peppers and jalapeño: Bell peppers add sweetness and color. The jalapeño adds heat, so leave it out for a milder batch.
- Tomatoes, tomato paste and vegetable broth: Together, these build the savory base of the chili. Check your broth label if you need the finished dish to be gluten-free.
The full measurements are in the recipe card below.
How to make vegan pumpkin chili
Start by sautéing the onions, garlic, spices and optional prepared walnuts in olive oil in a Dutch oven. Once the onions soften, stir in the peppers, sweet potato or cubed pumpkin, diced tomatoes, red lentils, tomato paste and black beans.
Add the vegetable broth and pumpkin purée, then bring the pot to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils have softened and the sweet potato or pumpkin is tender. Taste and adjust the salt and spice before serving.
My best tip: Don't judge whether the chili is done by the clock alone. Taste a piece of sweet potato or cubed pumpkin. It should be tender all the way through.
How to make it mild or spicy
For a kid-friendly chili, skip the jalapeño and use less chili powder. You can put sliced jalapeños on the table for anyone who wants extra heat. If you like a spicier chili, use the jalapeño and swap one bell pepper for a poblano pepper.
Toppings and serving ideas
I love this chili with avocado, cilantro, diced red onion, green onions and a squeeze of lime. A spoonful of homemade vegan sour cream is delicious on top, too. Set out a few options and let everyone finish their own bowl.
For something to scoop up the chili, serve it with my crispy thin socca. You can skip the avocado mash in that recipe, since avocado is already a great chili topping.
Make-ahead and storage tips
This is one of those dinners I'm happy to make the day before. The flavors develop as the chili sits, so it's perfect for a busy Halloween night.
Let leftovers cool, then refrigerate them in an airtight container for up to five days. You can also freeze the chili for up to two months; leave an inch or two of room at the top of the container for expansion. Thaw it in the refrigerator overnight and reheat until hot, adding a splash of broth if it has thickened more than you'd like.
More savory pumpkin recipes
If you have extra pumpkin purée, try my creamy pumpkin garlic pasta, easy blender pumpkin soup, garlic pumpkin hummus, pumpkin risotto or one-pot pumpkin curry.
Print
Vegan Pumpkin Chili
- Total Time: 40
- Yield: 8 1x
- Diet: Vegan
Description
This vegan pumpkin chili is thick, hearty and full of fall flavor. Pumpkin purée makes the tomato broth creamy, while black beans, red lentils and tender sweet potato make every bowl satisfying. For an even heartier texture, you can add finely chopped walnuts. It all cooks in one pot in about 40 minutes, and it tastes even better the next day.
Ingredients
For the pumpkin chili
- 3 tablespoons avocado oil
- optional: 2 cups raw walnuts, soaked in advance (see instructions)
- 2 small red onions, diced
- 6 large cloves garlic, minced
- 2 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon fine salt (or more to taste)
- 2 bell peppers (red, orange or yellow), stem removed, seeded and diced*
- 1 jalapeno, stem removed, seeded and diced
- 1 sweet potato, skin removed and diced OR 2 cups cubed uncooked pumpkin (peeled)
- 1, 14.5 ounce can low-sodium diced tomatoes (do not drain)
- ½ cup split red lentils
- 1 tablespoon tomato paste
- 1 can low-sodium black beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1.5 cups homemade pumpkin puree** (or one can pumpkin puree)
Topping Suggestions:
- homemade vegan sour cream
- red onions
- avocado
- cilantro
- green onions
- lime
- jalapeño
Instructions
- Optional: Soak the walnuts in boiling water for one hour (or regular water for 8 hours or overnight). After soaking is complete, drain, rinse and place the soaked walnuts in a food processor. Process until fine and crumbly (about 15 seconds). Set aside.
- In a 5.5 quart dutch oven, saute onion, garlic, walnuts (if using), spices and salt in olive oil on medium heat until onions are translucent and fragrant (3-5 minutes). Stir in the bell peppers, jalapeño (if using), sweet potato or cubed pumpkin, tomatoes, red lentils, tomato paste, and black beans.
- Add vegetable broth and pumpkin puree and bring to a boil. Once it reaches a rolling boil, reduce the heat to medium and cook uncovered for 20 minutes stirring occasionally. Taste and adjust seasonings if desired.
- To ensure it is finished cooking, be sure to taste a spoonful with sweet potato in it to make sure it is tender. Simmer over low heat for an additional ten minutes stirring occasionally. Serve immediately while hot or cover with lid and keep on a low simmer for up to 30 more minutes. Store leftovers once fully cooled in an airtight container in your refrigerator for up to five days. If freezing, be sure to allow 1-2 inches of space at the top of your container to allow for the chili to expand when frozen. Keep frozen for up to two months. To reheat frozen chili, transfer to the refrigerator the night before.
Equipment
non-toxic enameled cast iron dutch oven [use code ELAINE for a discount]
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*For more spice, add a poblano pepper in place of one of the bell peppers. If you are sensitive to spice or plan to serve to children I suggest using less chili powder and no poblano pepper or jalapeño pepper.
** For best results use homemade pumpkin puree. Canned will work in a pinch but it will not be as thick, creamy and sweet as the homemade pumpkin puree.
- Prep Time: 10
- Cook Time: 30
- Category: Entree
- Method: Stovetop
- Cuisine: American
Jessica says
So delicious, the whole family loved it! Easy to make and love adding pumpkin in the fall!
Elaine Gordon says
Thank you so much, Jessica! I'm so happy to hear you and your family enjoyed this one so much!
Bobby Gordon says
Jennifer says
I'm not vegan, but the vegan I made this for loved it - and I did too! I didn't have walnuts so I used pecans, and I added them at the end (because I didn't read the directions through prior to assembly). I'm adding this recipe to my own recipe rotation.
Elaine Gordon says
Thank you so much, Jennifer! So happy to hear you and your vegan person loved it! 🙂 Pecans sound great and I want to try now!
Tina Betuker says
Had a noon-time away football game so popped up early to start walnuts and head to Lowe’s for a sugar pumpkin, followed your recipe to cook pumpkin using my InstaPot, then tossed together this chili recipe. At first, was concerned it had soup-like consistency, but it kept thickening up (i included the red lentils) - finished cooking time plus maybe 30 mins warm on stove for game time=perfect. My house smelled so amazing - it was all warm and fall-like! THANK YOU so much for this - it was truly delicious!! I admit I cut the chili pepper to 1/4 (we’re lightweights) and salted twice (I think this was more about the store-bought vs. homemade veg broth). Paired it with a crisp apple hard cider and a win!
Elaine Gordon says
I love this entire story and the feedback on the salt and chili powder! Thank you so much for the review. I'm so happy to hear you enjoyed it. It is one of my favorite fall recipes for sure. I agree it definitely thickens quite a bit as it cooks. And even more after storage which also allows the flavors to develop. Thank you again for the five star review, Tina! Best, Elaine
Dominika says
Hi! Elain in post you wrote about adding red lentils but there is nothing about in the recipe. How many red lentils add to this chili? Or maybe there is no need to add this ingredient? 🙂
Elaine Gordon says
Hi Dominika, Thank you SO much for catching this error. Originally I had 1/2 cup red lentils in the recipe ingredients but when I made the recipe again this year I did not have that on hand and loved how it turned out without the red lentils too. I figured eliminating them would make the recipe a bit more simple. So I removed the red lentils from the ingredient list but I missed removing the red lentils from the instructions. I'm so sorry about that mix up and I hope it didn't mess up your chili last night! Please let me know! I updated the recipe now FYI. Thank you again for taking the time to comment. Best, Elaine
Dominika says
Elaine thank you for your answer! I did this chili finaly without red lentils and this is incredibly delicious dish! Thank you for such brilliant recipe. 🙂
Elaine Gordon says
Thank you for letting me know! So glad you loved it! 🙂
Abby says
What a great meal for cold fall evenings. The addition of your homemade pumpkin purée takes the Chili to a whole new level! So good!
Elaine Gordon says
Thank you so much! I totally agree that the pumpkin puree makes it! So glad you enjoyed, Abby!