If you’re craving a cozy, hearty meal that’s bursting with flavor and perfect for chilly days, then you’re going to absolutely adore this Vegetarian Pumpkin Chili Recipe. It’s one of those dishes I go back to time and time again because it’s simple, uses wholesome ingredients, and has this wonderful twist of pumpkin that adds sweetness and creaminess without any dairy. Trust me, once you try it, this chili might just become your new favorite comfort food!

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Why You’ll Love This Recipe

Packed with wholesome veggies: You get a comforting bowl filled with peppers, sweet potato, and pumpkin that nourish and satisfy.
Simple pantry-friendly ingredients: Most items are pantry staples or easy to find canned goods, making it super convenient.
Perfect balance of sweet and spicy: The pumpkin and cinnamon mellow the chili spices beautifully, creating a flavor harmony.
Great for make-ahead meals: It stores and reheats wonderfully, so you can enjoy it all week long without fuss.

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, Healthy Pumpkin Chili, Cozy Vegetarian Dinner, Fall Vegetarian Recipes, Hearty Pumpkin Chili

Ingredients You’ll Need

These ingredients come together in perfect harmony to build layers of flavor in this vegetarian pumpkin chili recipe. I love using a mix of fresh vegetables and canned staples – it saves time without sacrificing any taste.

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, Healthy Pumpkin Chili, Cozy Vegetarian Dinner, Fall Vegetarian Recipes, Hearty Pumpkin Chili

Olive oil: Use a good quality extra virgin for richer flavor when sautéing your veggies.
Yellow onion: Adds sweetness and depth; make sure it’s finely chopped for even cooking.
Green and red bell peppers: I like the combo for color and a subtle sweetness.
Jalapeño: Adds just the right amount of kick; removing seeds keeps it mild if you prefer.
Garlic cloves: Freshly minced garlic always elevates the chili’s aroma.
Salt and black pepper: Basic seasonings that bring out the flavors.
Ground cinnamon: This might surprise you, but it adds a warm sweetness that perfectly complements pumpkin.
Ground cumin: A classic chili spice, it gives earthiness and depth.
Chili powder: For that smoky heat that you expect in chili.
Onion powder: Boosts savory notes without extra chopping.
Vegetable broth: Use low sodium if you want more control over salt levels.
Petite diced tomatoes: These add brightness and body; no need to drain, as the liquid helps the base.
Pinto beans and kidney beans: Protein-packed and hearty – I always rinse canned beans to reduce sodium and improve texture.
Pumpkin puree: The star ingredient that makes this chili uniquely delicious; not pumpkin pie filling, plain pumpkin only.
Sweet potato: Adds natural sweetness and a lovely creamy bite.
Optional black beans: I toss these in sometimes for extra bean variety and texture.
Chopped cilantro, red onion, and sliced avocado: Garnishes that bring freshness, crunch, and creaminess to the bowl.

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

I absolutely love how versatile this vegetarian pumpkin chili recipe is! Over time, I’ve tweaked it based on what we have or feel like eating — and each version is just as good. Feel free to make it your own.

Spice it up: Once, I added chipotle peppers in adobo for a smoky heat, and my family went crazy for it.
Make it vegan and gluten-free: This recipe naturally fits those diets, but just double-check your broth and canned goods for hidden ingredients.
Swap sweet potato for butternut squash: This gives a slightly different texture but keeps the sweet-earthy vibe.
Add grains: For a heartier meal, stir in cooked quinoa or brown rice right before serving.

How to Make Vegetarian Pumpkin Chili Recipe

Step 1: Sauté Your Veggies to Golden Perfection

Start by heating the olive oil over medium heat in a large pot or Dutch oven. I use a 5-quart one, as you want enough room to stir comfortably. Toss in the chopped onion, diced green and red bell peppers, and minced jalapeño. Cook and stir for about 5 minutes until the onions soften and peppers start to release their sweetness. This stage is key — it builds the foundation of flavor, so be patient and don’t rush it.

Step 2: Add Aromatics and Spices

Next, stir in the minced garlic, salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Cook everything together for just about a minute, stirring constantly. This toasts the spices lightly and releases their fragrances. If you skip this, your chili could taste a bit flat, so I’ve learned this makes a big difference.

Step 3: Pour in Liquids, Beans, and Pumpkin

Now, add the vegetable broth, canned diced tomatoes (with their juices), pinto beans, kidney beans, pumpkin puree, and the diced sweet potato. If you’re using black beans, toss those in too. Give everything a good stir to combine. This chili looks like a colorful bowl of goodness already, and the pumpkin puree will start to thicken things up nicely as it cooks.

Step 4: Simmer and Let Flavors Meld

Put the lid on, reduce the heat to medium-low, and let it simmer gently for about 30 minutes, stirring occasionally. You want the sweet potato to soften but not turn mushy. This is where the magic happens—the spices blend together, the pumpkin adds creaminess, and everything gets cozy. If it looks too thick, add a little more broth or water to reach your desired consistency.

Step 5: Serve with Your Favorite Toppings

When the chili is ready, ladle it into bowls and add toppings like chopped cilantro, diced red onion, and sliced avocado. Cilantro is my favorite because it adds a zesty freshness that brightens each bite. The avocado brings a creamy contrast that complements the chili’s warmth perfectly.

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Pro Tips for Making Vegetarian Pumpkin Chili Recipe

Don’t skip the spice toast: Cooking the spices with garlic and onions really unlocks their full flavor potential.
Rinse your canned beans: It cuts down excess sodium and prevents them from overpowering the chili.
Adjust thickness with broth: If it gets too thick during simmering, a splash or two of vegetable broth keeps it hearty but not gluey.
Taste and tweak: I always taste before serving and add a pinch more salt or chili powder if needed—it’s all about balancing flavors.

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, Healthy Pumpkin Chili, Cozy Vegetarian Dinner, Fall Vegetarian Recipes, Hearty Pumpkin Chili

Garnishes

I love finishing off this chili with fresh cilantro—it adds that unexpected pop of brightness that cuts through the richness. A handful of diced red onion adds crunch and a little sharpness, and creamy sliced avocado makes every spoonful feel indulgent without being heavy. Sometimes, I sprinkle a little shredded cheddar or a dollop of sour cream if I’m not keeping it fully vegan, and that’s delicious too!

Side Dishes

Pair this vegetarian pumpkin chili with warm cornbread or crusty whole-grain bread to soak up all the sauce. I’ve also served it over brown rice or quinoa when I want a bit more substance. A side salad with a tangy vinaigrette balances the warmth of the chili nicely, too.

Creative Ways to Present

For a fun twist at family dinners or casual parties, I like to serve this chili in mini pumpkin bowls hollowed out just slightly to hold a cup of chili—so cute and festive! You can also turn leftovers into loaded nachos by spooning chili over tortilla chips and adding cheese, jalapeños, and avocado. It’s a guaranteed crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover vegetarian pumpkin chili in airtight containers in the fridge, where it stays fresh for up to 4 days. I find that the flavors actually deepen after a day or two, so it somehow tastes even better the next day. Just give it a good stir before reheating.

Freezing

This chili freezes wonderfully — I portion it into freezer-safe containers or heavy-duty zip-close bags. When I want a quick meal later, I’ll just thaw in the fridge overnight, then reheat gently on the stovetop. Because of the pumpkin and beans, the texture stays surprisingly good after freezing.

Reheating

I reheat small portions in a saucepan over medium-low heat, adding a splash of vegetable broth or water to loosen it up if needed. If in a rush, microwave works fine too—just cover and heat in short bursts, stirring in between to warm evenly. This keeps the chili cozy without drying it out.

FAQs

Can I use fresh pumpkin instead of canned puree in this Vegetarian Pumpkin Chili Recipe?

Yes, you can! If using fresh pumpkin, roast or steam it until very soft, then mash or puree it before adding. Keep in mind canned pumpkin puree has a smoother consistency and a more concentrated flavor, so you might need to adjust the amount and cooking time when substituting.
Is this Vegetarian Pumpkin Chili Recipe gluten-free?

Absolutely! All ingredients in this recipe are naturally gluten-free, but it’s always smart to double-check canned goods and broth labels to ensure no gluten-containing additives sneak in.
How spicy is this vegetarian pumpkin chili? Can I make it milder?

The heat level is moderate thanks to the jalapeño and chili powder, but it’s very easy to adjust. To make it milder, remove seeds from the jalapeño or leave it out altogether, and reduce chili powder. You can always add more spice later if you like things hot!
Can I prepare this Vegetarian Pumpkin Chili Recipe in a slow cooker?

Yes! You can sauté the onions, peppers, garlic, and spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just add the pumpkin and sweet potato at the start so they become tender during the cooking process.

Final Thoughts

This vegetarian pumpkin chili recipe holds a special place in my kitchen because it’s simple, nutritious, and absolutely delicious — plus, it comforts without weighing you down. Whenever I make it, whether for a weeknight meal or a cozy gathering, I feel confident I’m serving something wholesome that everyone will enjoy. I hope you’ll try it soon and make it your own favorite go-to chili too. Trust me, your taste buds will thank you!