20 Minute Vegan Pumpkin Chili

20 Minute Vegan Pumpkin Chili

This Vegan Pumpkin Chili comes together in under 20 minutes and is perfect for those cold days when you want to cozy up with a hearty and filling meal! You will find that the pumpkin makes for a much thicker, creamier texture than regular chili! Plus it adds a bunch of extra healthy fibre, vitamins and minerals. 


  • This Chili is made in one pot on the stove top so it is super easy to make!
  • It’s a versatile recipe, so if you can add whatever extra spices or vegetables you desire! Top with ingredients like avocado, vegan cheese, cashew cream, tortilla chips!
  • Full of fibre, protein vitamins and minerals! 
  • This is a freezer-friendly recipe! So it’s perfect to prep in advance and store in the freezer for when you need dinner on the table fast.


Here are the ingredients we’ll be using to make this Vegan Chili:

  • Onions: a necessity.
  • Garlic: 4 cloves!
  • Carrot/celery/red pepper: These are our “flavour builder” veggies. Any other veggies you love you can add in and sautee with these.
  • Spices: chilli powder, cumin powder, dried coriander, cayenne
  • Pumpkin: You can use fresh, or the easier route - canned pumpkin!
  • Crushed tomatoes: You can also use chopped tomatoes if you prefer some tomato chunks in your chili
  • Black beans: A classic in chili!
  • Red kidney beans: A second type of bean gives more texture to this dish
  • Vegetable broth: Make sure to use enough to cover all the ingredients.


  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 1 teaspoon salt
  • 1 green pepper, cored and finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 (15-ounce) can pumpkin puree
  • 1 (15-ounce) can pinto beans, drained
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can diced tomatoes with their juices
  • 1 cup frozen corn kernels
  • 1/2 cup vegetable broth
  • avocado, tortilla chips, vegan coconut yogurt, cilantro and green onion for topping


In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the pepper and garlic then continue to cook for 2 more minutes.

Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.


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