Vegan Pumpkin Chili
Nothing beats a hearty bowl of vegan pumpkin chili on a cool fall or winter day! This recipe combines the rich flavors of pumpkin purรฉe with the savory, spicy depth of classic chili. Whether you’re a chili enthusiast or just looking for a new comforting meal to add to your repertoire, this one-pot dish will hit the spot!
๐งก Why youโll love this recipe
- Protein-packed: Made with Beyond Meat ground beef and beans, this vegan pumpkin chili is not just hearty but also rich in plant-based protein.
- Unique fusion: Enjoy a blend of two fall favorites โ pumpkin and chili! The purรฉe perfectly thickens and flavors the recipe. Itโs a match made in heaven!
- Wholesome: Fresh ingredients, like sweet potatoes and poblano peppers, keep this recipe nutrient-dense and full of beneficial antioxidants.
- Easy to make: Even if you’re new to cooking, this vegan pumpkin chili is fuss-free and straightforward to put together. Seriously, one pot!
If you love vegan pumpkin chili, check out our vegan white bean chili, vegan sweet potato soup, vegan chili, vegan potato soup, and vegan butternut squash soup.
๐ Hearty vegan pumpkin chili
This vegan pumpkin chili is our twist on traditional chili recipes but with the holidays in mind. And when it comes to the fall season, you can catch us adding pumpkin purรฉe and cinnamon to just about everything (is there a better combo?).
While not a typical chili ingredient, pumpkin purรฉe adds a deliciously creamy and rich texture with a slight sweetness. We love to mix in vegan ground beef for an extra high-protein content, but itโs just as easy to incorporate more beans.
And if youโre a fan of spice, youโre in luck! Both poblano peppers and fresh ancho chile powder impart a kick. Plus, this recipe is great for meal prep since it stores well in the fridge and freezer. Prepare a double batch for grab-and-go lunches or quick dinners during busy weeks!
๐ Ingredients & substitutions
- Olive oil: We prefer extra-virgin olive oil here, but you can use avocado oil, sunflower oil, or any other vegetable oil you want.
- Vegan ground beef: Adds a classically meaty texture without the meat. We typically just use Beyond Meat, but Impossible Foods is great too. For a less processed option, try vegan meat substitutes like crumbled tempeh or tofu.
- Onion: White or yellow onion adds the perfect sweetness and depth. Red onions can be used for a sharper flavor, or try shallots for a milder onion element.
- Poblano peppers: Bring a subtle spiciness to the chili. If youโre sensitive to spice, swap in green bell peppers. For more heat, try jalapeรฑos or serranos.
- Garlic: Infuses the chili with pungent, aromatic notes. Make sure to use fresh garlic cloves for the best flavor.
- Ancho chile powder: Gives the chili its smoky, spicy touch. Regular chili powder (made from a mix of chiles), chipotle chile powder, or even smoked paprika can all be used as well.
- Other spices: Besides the chile powder, we use a blend of cumin, Mexican oregano, cinnamon, salt, and pepper to add earthy, herbaceous, and warming notes. Feel free to add other common chili spices like cayenne, coriander, or paprika.
- Tomato paste: Thickens the chili and provides a concentrated tomato flavor. We suggest using tomato paste from a tube over a can for the ideal flavor.
- Pumpkin purรฉe: Adds a creamy texture and subtle sweetness. You can use canned or homemade pumpkin purรฉe interchangeably. Or, try butternut squash purรฉe.
- Fire-roasted diced tomatoes: Adds a juicy texture and smoky touch. If you donโt have access to fire-roasted tomatoes, feel free to use regular diced tomatoes.
- Beans: Adds protein and makes the chili hearty. Choose any variety of beans you enjoy, like pinto beans, black beans, kidney beans, white beans, or bayo beans.
- Vegetable broth: Forms the liquid base for the chili. You can also use vegetable bouillon cubes or paste dissolved in water. Or, just use water with extra salt.
- Sweet potato: Perfectly complements the spiciness of the chili and adds a soft, creamy texture. Cubed butternut squash will also work.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make vegan pumpkin chili
Step 1: Brown the Beyond Meat
First, youโll need to brown the Beyond Meat with a touch of olive oil to build the first layer of flavor. Once itโs slightly crispy, remove it from the pot and set it aside for later.
Step 2: Sautรฉ the veggies
Using the same pot (no need to clean it as a lot of flavor is in there), pour in the remaining olive oil. Sautรฉ the onions and poblano peppers until theyโre nice and soft. Lastly, add in the garlic and cook until itโs fragrant.
Step 3: Infuse the flavors
Itโs spice time! Stir in the ancho chile powder, cumin, oregano, cinnamon, salt, and pepper. Let them cook until they become fragrant but not burnt. Mix in the tomato paste, then the pumpkin purรฉe, stirring to combine evenly. This combination will give your chili a thick, rich base.
Step 4: Add the liquids
Add the diced tomatoes, pinto beans, vegetable broth, and sweet potato cubes. Let the mixture simmer with the lid on until the sweet potatoes are tender. Donโt forget to check and stir your chili occasionally to ensure nothing sticks to the bottom.
Step 5: Final touches
Once your chili has simmered for about 20 minutes, mix the browned Beyond Meat back in and continue cooking. Taste and season the vegan pumpkin chili before serving it with your favorite garnishes. Happy eating!
If you have questions about this vegan pumpkin chili recipe, check out our FAQs or leave a comment down below!
๐ง What to serve with vegan pumpkin chili
Take your vegan pumpkin chili from good to great with the right toppings and sides! Here are some of our favorites for this recipe:
- Dairy-free sour cream
- Shredded vegan cheese
- Sliced green onions or chives
- Vegan cornbread
- Cilantro
- Avocado slices
๐ก๏ธ Storage & reheating
Like most chili recipes, this vegan pumpkin chili is even better the next day, making it perfect for leftovers! Hereโs how to store it:
- Fridge: Transfer leftover chili to an airtight container and it will keep for up to 4-5 days in the refrigerator.
- Freezer: Once cooled, transfer the chili to a freezer-safe container or bag, removing as much air as possible. Store for up to 2-3 months. You can also portion it into single-serving containers or jars for grab-and-go meals.
- Reheating: Let the chili thaw overnight in the fridge if itโs frozen. Reheat it on the stovetop over medium until warmed through, stirring occasionally. If the chili is too thick, you can add a splash of vegetable broth or water.
- Prep ahead: You can brown the Beyond Meat and sautรฉ the veggies a day ahead and refrigerate them separately. When you’re ready, pick up where you left off.
โป๏ธ Variations
- Spicier: Add a diced jalapeรฑo or serrano pepper during the sautรฉing phase for a bolder heat. You can also mix in some cayenne pepper or hot sauce.
- Grains: Mix in cooked quinoa or barley to make your chili even heartier. You may need to increase the liquid content as well.
- Legumes: Use chickpeas or lentils instead of beans for a unique texture and taste.
- Greens: Stir in chopped kale, chard, or spinach at the end of simmering for a green nutrient boost.
- Other vegetables: Try sliced mushrooms, carrots, celery, or corn kernels.
- Tofu crumbles: Instead of Beyond Meat, try tofu-based vegan ground beef.
๐งโ๐ณ Top tips
- Fresh spices: Ensure your spices are fresh or properly stored for the best results.
- Brown the meat: Donโt skip browning the meat! It adds so much flavor.
- Simmer slowly: Keep the chili simmering over a low flame to prevent the bottom from burning before the potatoes are fully cooked.
- Donโt forget to stir: Keep an eye on the chili during the simmering phase and stir it occasionally to prevent sticking.
- Let it rest: Allowing the chili to sit with the lid on for a few minutes after cooking helps the flavors develop further. If you have the time, let it rest.
- Consistent chopping: Keep the vegetables uniform and bite-size for even cooking. Plus, it will take less time to cook.
๐ฌ FAQ
If your chili is too watery, let it simmer uncovered for a while longer. This will allow some of the liquid to evaporate.
Yes, after browning the vegan ground beef and sautรฉing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.ย
A mixture of cornstarch and water (a slurry) can be added to the chili to thicken it. Another option is to blend a portion of the chili and mix it back in.
๐ด More stew recipes
If you loved this vegan pumpkin chili, we’ve got some more hearty stews for you to try:
- Vegan Split Pea Soup: Hearty, healthy, and protein-packed soup.
- Chickpea Soup: Rich, vibrant, and comforting soup full of tender chickpeas.
- Vegan Lentil Soup: A comforting soup rich in protein and bold flavors.
- Moroccan Chickpea Stew: North African-inspired dish made with warming spices, chickpeas, figs, and Kalamata olives.
One-Pot Vegan Pumpkin Chili
Equipment
- Chef's knife
- Cutting board
- Vegetable peeler
- Stockpot
Ingredients
- 1 ยฝ tablespoons olive oil (divided)
- 1 ยผ pounds Beyond Meat ground beef
- 1 medium yellow or white onion (chopped)
- 2 poblano peppers (diced)
- 6 cloves garlic (minced)
- 2 ยฝ tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1 ยผ teaspoons Mexican oregano
- ยฝ teaspoon ground cinnamon
- 2 teaspoons sea salt (plus more to taste)
- 1 teaspoon cracked black pepper (plus more to taste)
- 6 tablespoons tomato paste
- 14 ounces small can pumpkin purรฉe
- 1 28-ounce can fire-roasted diced tomatoes (undrained)
- 1 15-ounce can beans (pinto, black, or kidney)
- 3 ยฝ – 4 cups vegetable broth or water
- 1 medium sweet potato (peeled and cubed)
For serving
- Dairy-free sour cream
- Shredded vegan cheese
- Sliced green onions or chives
- Cilantro
- Avocado slices
Instructions
- Heat ยฝ tablespoon of olive oil in a stockpot or large Dutch oven over medium. Add the Beyond beef and cook it for 9-10 minutes until itโs browned and crispy. Remove it from the pot onto a plate and set aside.
- Without cleaning the pot, heat the rest of the olive oil over medium. Sautรฉ the onions and poblano peppers for 6-7 minutes until softened. Add the garlic and cook for another 30-60 seconds until fragrant.
- Add the ancho chile powder, cumin, oregano, cinnamon, salt, and pepper, cooking for another 1-2 minutes until fragrant. Mix in the tomato paste, then the pumpkin purรฉe, stirring to combine evenly.
- Add the diced tomatoes, pinto beans, vegetable broth, and sweet potato cubes. Simmer the mixture with a lid on for 30-40 minutes, stirring occasionally, until the sweet potatoes are fork-tender. Add more broth if the chili is looking too thick.
- At the 20-minute mark, mix the browned Beyond beef back into the chili and continue simmering. Serve your vegan pumpkin chili while hot with your favorite garnishes on top. Happy eating!
Video
Notes
- Fresh spices: Ensure your spices are fresh or properly stored for the best results.
- Brown the meat: Donโt skip browning the meat! It adds so much flavor.
- Simmer slowly: Keep the chili simmering over a low flame to prevent the bottom from burning before the potatoes are fully cooked.
- Donโt forget to stir: Keep an eye on the chili during the simmering phase and stir it occasionally to prevent sticking.
- Let it rest: Allowing the chili to sit with the lid on for a few minutes after cooking helps the flavors develop further. If you have the time, let it rest.
- Consistent chopping: Keep the vegetables uniform and bite-size for even cooking. Plus, it will take less time to cook.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.