If you’re craving a bowl of cozy comfort food that’s hearty, healthy, and packed with flavor, this Vegetarian Pumpkin Chili Recipe is absolutely going to become your new weeknight favorite. I love this chili because it combines the creamy richness of pumpkin with a mix of spices that feel familiar yet fresh, and the best part? It’s so simple to throw together with pantry staples and a few fresh veggies. Stick with me—and I’ll show you all my personal tips to get it just right every time!

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Why You’ll Love This Recipe

Comfort in Every Bite: This chili has a creamy pumpkin base that warms you up on chilly days without feeling heavy.
Simple & Pantry-Friendly: Most ingredients are canned or easy-to-find, making it a quick go-to meal any time.
Flexible to Your Taste: You can easily swap veggies or beans depending on what you have on hand.
Family Friendly: My family goes crazy for this chili and it’s a great way to sneak in some extra veggies!

A white pot filled with thick stew that has three main layers: a dark brown sauce base, chunky orange sweet potato pieces, and visible red and brown beans mixed with ground meat; a few green cilantro leaves float on top near the center for color contrast. A wooden spoon is partially dipped on the right side, stirring the stew, showing the dense texture and rich sauce coating all ingredients. The pot rests on a white marbled surface with a dark red cloth draped in the upper left corner and a small white bowl filled with chopped green herbs placed near the bottom right. Photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Pumpkin Chili, hearty pumpkin chili, healthy vegetarian chili, easy pumpkin chili recipe, cozy fall chili

Ingredients You’ll Need

I’ve found that combining fresh veggies like bell peppers and onions with canned beans and pumpkin puree keeps this chili both flavorful and fuss-free. A good quality pumpkin puree is key here—skip the pie filling and grab a plain one, you’ll thank me later!

Flat lay of a small white ceramic bowl of golden olive oil, half a large yellow onion roughly chopped, one green bell pepper diced, one red bell pepper diced, one small bright green jalapeño minced, three garlic cloves whole and unpeeled, a small white bowl of coarse salt, a small white bowl of freshly ground black pepper, a small white bowl of warm brown ground cinnamon, a small white bowl of light brown ground cumin, a small white bowl of deep red chili powder, a small white bowl of pale beige onion powder, a small white bowl of rich vegetable broth, a simple white ceramic bowl filled with bright red petite diced tomatoes, a small white ceramic bowl with rinsed light brown pinto beans, a small white ceramic bowl holding dark red kidney beans, a small white ceramic bowl of smooth orange pumpkin puree, a fresh large sweet potato peeled and diced into cubes, a small white ceramic bowl with shiny black beans, a small pile of freshly chopped bright green cilantro leaves, finely chopped vivid purple-red onion, and sliced ripe green avocado arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Vegetarian Pumpkin Chili, hearty pumpkin chili, healthy vegetarian chili, easy pumpkin chili recipe, cozy fall chili

Olive oil: Use extra virgin for the best flavor and health benefits.
Yellow onion: Adds a sweet savory base that softens beautifully when sautéed.
Green and red bell peppers: These bring color, texture, and a natural sweetness.
Jalapeño: Optional, but I adore the mild heat—it wakes up the whole dish. Remove seeds if you want it less spicy.
Garlic cloves: Freshly minced garlic gives that essential punch of aroma.
Salt & pepper: Key for seasoning, adjust according to taste as you cook.
Ground cinnamon, cumin, chili powder, onion powder: The spice mix here is where the magic happens—don’t skip these!
Vegetable broth: Use low-sodium to control salt levels and add depth.
Petite diced tomatoes (canned): The juice blends into the broth creating a saucy texture.
Pinto beans and kidney beans: Protein-packed and hearty, giving this chili its satisfying body.
Pumpkin puree: Creamy and subtly sweet, the star ingredient that makes this chili special.
Sweet potato: Adds natural sweetness and a lovely texture—don’t skip peeling it for a smoother bite.
Optional black beans: Another great source of fiber and protein; I often toss them in for extra heartiness.
Chopped cilantro, red onion, and avocado: For fresh garnishes that brighten every bowl.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I love about this Vegetarian Pumpkin Chili Recipe is how easy it is to make it your own. Sometimes, I’ll add some corn or swap out the sweet potato for butternut squash, depending on what’s fresh or in my fridge. You should definitely experiment—this recipe is forgiving and flexible!

Spicy Kick: I’ve ramped up the jalapeño and added smoked paprika for a smoky heat that my friends can’t get enough of.
Bean Swap: If kidney beans aren’t your favorite, black beans or even chickpeas work fabulously.
Seasonal Twist: In the summer, I like to toss in fresh tomatoes instead of canned for a brighter flavor.
Protein Boost: For extra protein, adding textured vegetable protein or quinoa makes it heartier without losing the vegetarian vibe.

How to Make Vegetarian Pumpkin Chili Recipe

Step 1: Sauté the Veggies

Heat the olive oil in a large pot or Dutch oven over medium heat. Toss in the chopped yellow onion, diced green and red bell peppers, and minced jalapeño (seeds removed for less heat). Stir everything around and cook for about 5 minutes until the onion turns translucent and the peppers start to soften. This step builds your flavor foundation, so don’t rush it—and avoid browning the veggies too much, just soften!

Step 2: Add Spices and Garlic

Now stir in the minced garlic along with salt, pepper, ground cinnamon, cumin, chili powder, and onion powder. Let everything cook together for just a minute—this bloom of spices really wakes them up and fills your kitchen with that cozy chili aroma. Be careful not to burn the garlic; a quick stir is all that’s needed here.

Step 3: Combine Beans, Pumpkin, and Sweet Potato

Next, add the canned petite diced tomatoes with their juices, the drained and rinsed pinto and kidney beans, pumpkin puree, diced sweet potato, and vegetable broth. If you’re using black beans, toss those in now too. Stir everything gently to combine—it’ll look a bit thick and chunky, but that’s perfect.

Step 4: Simmer and Let Flavors Meld

Put the lid on, lower the heat to medium-low, and let the chili simmer for 30 minutes. Check and stir it occasionally to avoid sticking, especially around the edges. When done, the sweet potatoes should be tender and the chili thickened nicely. This slow simmer is where all those flavors marry and deepen, so be patient—your patience will pay off.

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Pro Tips for Making Vegetarian Pumpkin Chili Recipe

Spice Balance: I usually start with half the chili powder recommended and add more towards the end to adjust heat to my family’s liking.
Beans Prep: Rinsing the canned beans thoroughly removes excess salt and starch for a cleaner flavor and better texture.
Slow Simmer: Don’t rush the simmer step; it softens the sweet potato and lets flavors deepen beautifully.
Avoid Watery Chili: If your chili feels too watery, remove the lid during the last 10 minutes to help reduce and thicken it.

How to Serve Vegetarian Pumpkin Chili Recipe

A bowl of thick chili with visible layers of chunky tomato sauce, red and black beans, and soft, cubed orange sweet potatoes, topped with two slices of green avocado. The chili is served in a curved, orange bowl on a white marbled surface, with a woman's hand holding a spoon scooping into the chili. Surrounding the bowl are slices of bread on a white plate with blue patterns, a small bowl of chopped green herbs, and a red cloth in the background. Photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Pumpkin Chili, hearty pumpkin chili, healthy vegetarian chili, easy pumpkin chili recipe, cozy fall chili

Garnishes

I’m a huge fan of topping this chili with fresh chopped cilantro—it adds a bright, herbal note that cuts through the rich pumpkin. Red onion gives a bit of crunch and sharpness, and creamy slices of avocado make every bite extra luscious. A dollop of sour cream or shredded cheese (if you’re not vegan) is also a nice touch. Play around and see what you love!

Side Dishes

I usually pair this chili with some warm cornbread or crusty bread to soak up all the tasty sauce. A simple green salad on the side adds freshness and balance. Sometimes, I even serve it over brown rice or quinoa to make it an even heartier meal.

Creative Ways to Present

For dinner parties or cozy nights in, I like to serve this vegetarian pumpkin chili in small, individual cast iron skillets or colorful bowls. Adding a sprinkle of toasted pepitas or pumpkin seeds on top adds a festive touch and delightful crunch. It’s not just delicious—it looks stunning on the table!

Make Ahead and Storage

Storing Leftovers

This chili keeps wonderfully in the fridge for up to 4 days. I store leftovers in airtight glass containers—this locks in fresh flavor and makes reheating a breeze. Honestly, the flavors deepen even more overnight, so it tastes fantastic as leftovers!

Freezing

I’ve had great success freezing this vegetarian pumpkin chili in portioned freezer bags. Just cool it completely before freezing, and it will keep for about 3 months. When you’re ready for a quick meal, thaw overnight in the fridge, then reheat gently on the stove or microwave.

Reheating

To reheat, I prefer warming the chili slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a little thick, splash in a bit of vegetable broth or water to loosen it up. This keeps the texture nice and creamy without drying out or burning.

FAQs

Can I make this Vegetarian Pumpkin Chili Recipe vegan?

Absolutely! This recipe is naturally vegan since it uses vegetable broth and plant-based ingredients. Just skip any optional dairy toppings or substitute with vegan alternatives like coconut yogurt or cashew cream.
What can I substitute for pumpkin puree?

If you don’t have pumpkin puree, canned butternut squash or sweet potato puree works well too. They’ll offer a similar creaminess and sweetness that complements the chili spices.
Is this chili spicy?

By default, it has a mild warmth from the jalapeño and chili powder, but you can easily adjust the heat by adding more jalapeño or chili powder, or removing the seeds for a gentler flavor.
Can I use fresh tomatoes instead of canned?

Yes! Fresh tomatoes will add a bright flavor, but you’ll want to cook them down a bit longer to achieve the saucy texture canned tomatoes provide. It’s a lovely summer variation.

Final Thoughts

This Vegetarian Pumpkin Chili Recipe has become a staple in my kitchen for good reason—it’s cozy, nourishing, and delightfully easy. My family always looks forward to it, especially when the weather turns crisp. If you try it out, start simple, and feel free to tweak the spices or vegetables to match your tastes. Cooking should be joyful, and this chili hits that sweet spot. I hope you’ll enjoy it as much as we do!