Vegan Pumpkin Chili Recipe

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Patches, stoops, stores, homes, schools, work—there are pumpkins everywhere, and mostly in the form of jack-o'-lanterns. But you know, pumpkins are good for more than just funny or scary faces; don't let this superfood go to waste. Save it, bake it, puree it, and hold on to it. There are dozens of ways you can use it from here, but we recommend this one. Pumpkin puree makes this chili thick, smooth, filling, and delicious. Most people won’t be able to guess your secret ingredient, but they’ll know this recipe has something special going on as they head back for more.


Vegan Pumpkin Chili


  • 2 bpa-free cans organic kidney beans, drained and rinsed
  • 2 to 3 cups pumpkin puree
  • 1 cup frozen corn, non gmo
  • 6 large tomatoes, peeled and diced
  • 1 medium onion, chopped
  • 1 bell pepper any color, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, diced
  • 1 cup veggie broth
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 2 teaspoons chili powder (more if you like it hot)
  • 2 teaspoons dried sage
  • 1 teaspoon blackstrap molasses or maple syrup
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 tablespoon olive oil



In a large sauce or soup pan, add olive oil. Saute garlic, celery, bell pepper, and onion over medium heat until onion is translucent. Add zucchini and cook until tender, stirring often.

Add all other ingredients and increase heat. Bring to boil, stirring occasionally. Lower to a simmer, cover, and cook for 45 minutes to an hour, stirring occasionally.

Garnish with fresh sage leaves, sprinkle with vegan cheese, salt it to taste, and enjoy.

Also feel free to mix up the recipe. Use more fresh ingredients if you can, add a dash or two of cumin, or even add diced pumpkin in with the zucchini. Make it your own.

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Want to add your voice?

  • Can this all be thrown in a crock pot to cook instead?

  • This is an amazing dish full of taste and plenty of flavor... thanks so very muchxoxo

  • ...ohhh.. I also used 2 cans of Organic Diced Tomato, drained - rather then fresh. Enjoy!

  • I loved The Pumpkin Chili... it was delicious! I used a whole green pepper but roasted half of it. I thought it would add a more dynamic flavor to the chili and it did. Next time I'll roast the whole pepper. I also had frozen butternut squash and decided to defrost it and add it in just before serving so it wouldn't mush up.. the flavors worked together nicely with added more color as well.
    Finally, I finished serving it with a dash of cayenne pepper and ground cinnamon.... "WOW"!! The cinnamon was a nice touch that really complimented the pumpkin and butternut squash. The flavors burst with The Taste of Autumn! BTW: The maple syrup made a big difference in balancing the acidity of the tomato ... Keep the great recipes coming SunWarrior. Thank you.

  • How many servings can be made from this recipe?

  • Making vegan chili right now. I hadn't considered pumpkin....thanks for the recipe!

  • could you use organic tin tomatoes instead?

  • Have you tried roasting the pumpkin first? Brings out a sweetness that could mean losing the maple/molasses. Never tried pumpkin together with chilli, but am going to now. Thanks for the inspiration!

    • Moderator

      In reply to Jon Webb's comment

      Thanks, Jon. I did roast the pumpkin first, but I like to add a touch of sweetness to offset the acidity of the tomatoes. Just my preference though, so you could go without it easily enough too. I hope you enjoy it. It was delicious and it went fast!

    • This may sound kookie but....
      Do you mean roast the cubed pumpkin? You can't roast the pureed pumpkin, can you? /:

    • In reply to Carolyn's comment

      Same question- are we roasting fresh cubed pumpkin to make it into a purée? I am tempted to buy canned pumpkin purée unless it makes a big difference!

    • Moderator

      In reply to Christine's comment

      You really can use freshly roasted, boxed, or the canned pumpkin. The fresh always tastes better, but it isn't always really easy or quick. Go for the canned in a pinch and it will still be delicious.