Heyyy, guess what? Last fall I was freezing my butt off and craving something cozy. Then I dumped a can of pumpkin into my chili pot… and, um, magic happened.

I’m not even kidding, this Vegetarian Pumpkin Chili is now my fall obsession. It’s thick, it’s spicy, it tastes like a warm hug, and yep, there’s zero meat but you won’t nobody miss it. One spoonful and I was like, “Tomato chili who??”

I make it every single week now, promise. It’s stupid easy, fills the house with cinnamon-pumpkin smells, and makes me feel fancy without trying. Stick around, I’ll show you exactly how I do it!

Why You’ll Love This Recipe

Full of Flavor: A robust combination of spices like chili powder, cumin, cinnamon, and garlic gives this chili a bold, warm flavor profile that will delight your taste buds.
Comforting and Hearty: Packed with pumpkin, beans, and sweet potatoes, this chili is as filling as it is nutritious, making it a perfect meal for those colder days.
Nutrient-Rich: With high fiber and vitamins from beans, sweet potatoes, and pumpkin, this dish is not just tasty—it’s good for you too.
One-Pot Meal: Everything cooks in one pot, so cleanup is easy!
Make-Ahead Friendly: You can prepare this chili ahead of time and store it for a few days or freeze it for later. It actually gets better the longer it sits, allowing the flavors to develop.
Customizable: This recipe is easy to adjust. You can add more heat, use different types of beans, or even add other vegetables to suit your taste preferences.

Required Kitchen Tools

Here’s what you’ll need to make this Vegetarian Pumpkin Chili:

Large pot or Dutch oven: Ideal for slow cooking and creating that deep, rich flavor.
Knife and chopping board: For chopping veggies and ingredients.
Measuring spoons and cups: To ensure the perfect balance of spices.
Wooden spoon or spatula: To stir the chili and prevent it from sticking.
Can opener: To open all your canned ingredients.

Ingredients

Here’s what you’ll need to make this vegetarian chili (exact measurements are listed in the recipe card below):

Olive oil: Used to sauté the veggies and bring out the flavors.
Yellow onion: Adds a sweet, savory base flavor to the chili.
Green and red bell peppers: For crunch and sweetness.
Jalapeño: Adds a little heat to balance the sweetness of the pumpkin.
Garlic cloves: For a savory kick.
Salt and black pepper: For seasoning.
Ground cinnamon: A surprising ingredient that gives the chili warmth and depth.
Ground cumin: Adds earthiness to the chili.
Chili powder: For that traditional chili flavor and a little spice.
Onion powder: A subtle seasoning to enhance the flavor of the onions.
Vegetable broth: The base of your chili, which provides liquid and extra flavor.
Petite diced tomatoes: These add acidity and richness to the chili.
Pinto beans: A creamy bean that complements the pumpkin’s texture.
Kidney beans: Adds color and another hearty layer to the chili.
Pumpkin puree: The star of the show, giving the chili a creamy texture and mild sweetness.
Sweet potato: Adds sweetness and richness, as well as a beautiful color to the chili.
Optional black beans: Add an extra dose of protein and fiber, but they’re optional.

Optional For Serving:

Chopped cilantro: For a fresh, herbal note.
Chopped red onion: Adds a touch of crunch and sharpness.
Sliced avocado: A creamy and cooling addition to balance the spices.

Variations for Vegetarian Pumpkin Chili

This recipe is easily customizable. Here are some variations you can try to switch things up:

Spicy version: Add more jalapeños, or even a chopped habanero, to increase the heat. You can also add extra chili powder or chipotle chili powder for smoky heat.
Swap beans: If you prefer other beans, you can substitute the pinto, kidney, and black beans with any of your favorites—chickpeas, white beans, or navy beans all work well in this chili.
Sweeten it: Add a tablespoon of maple syrup or brown sugar to enhance the sweetness of the pumpkin.
Add greens: For more veggies, you can stir in some kale or spinach at the end of cooking for extra nutrition.
Top with cheese: If you’re not strictly vegan, sprinkle shredded cheese (cheddar, mozzarella, or Monterey Jack) on top for an extra indulgent finish.

Step-by-Step Instructions

1. Sauté the Vegetables

Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s warm, add the chopped onion, green bell pepper, and red bell pepper. Sauté the vegetables for about 5-7 minutes, or until they start to soften. Then, stir in the minced garlic and jalapeño (if using) and cook for another 1-2 minutes, until the garlic becomes fragrant.

2. Add the Spices

Now it’s time to layer in the spices! Add the ground cumin, chili powder, cinnamon, onion powder, salt, and black pepper to the pot. Stir well to coat the vegetables and let the spices cook for a minute to release their flavors.

3. Add the Sweet Potatoes and Beans

Next, add the diced sweet potato to the pot, stirring well to combine. Then, pour in the vegetable broth and bring everything to a simmer. Let it cook for about 10 minutes, allowing the sweet potatoes to begin to soften.

4. Add the Tomatoes and Pumpkin

Now that the sweet potatoes are starting to soften, add the petite diced tomatoes (with juices) and the pumpkin puree. Stir everything together, and then bring the chili to a simmer. Cook for another 15-20 minutes, until the sweet potatoes are tender, and the flavors have melded together beautifully.

5. Taste and Adjust

Taste the chili and adjust the seasoning as needed. If you like it spicier, add more chili powder or some hot sauce. If it’s too thick, you can thin it out with more vegetable broth. Let the chili simmer for a bit longer to reach your desired consistency.

6. Serve and Garnish

Once the chili is ready, serve it in bowls, and garnish with chopped cilantro, red onion, and sliced avocado for added flavor and texture. A squeeze of lime juice would also add a nice fresh kick.

Serving and Decoration

Vegetarian Pumpkin Chili is a versatile dish that can be enjoyed in various ways. Here are some ideas for serving and pairing:

On its own: Serve it as a stand-alone dish with a slice of warm cornbread or a side of tortilla chips for a filling and satisfying meal.
With a side salad: Pair it with a light green salad or a fresh cucumber and tomato salad to balance the richness of the chili.
As a topping: Use this chili as a topping for baked potatoes, rice, or quinoa for a heartier meal.
In a wrap or tortilla: Spread some chili inside a tortilla, add fresh toppings like avocado and cilantro, and roll it up for a fun, handheld meal.

Storing Vegetarian Pumpkin Chili

Leftovers: Store leftover chili in an airtight container in the refrigerator for 3-4 days. The flavors will continue to develop and intensify, making it even tastier the next day!
Freezing: This chili freezes wonderfully. Portion out servings into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight, and reheat on the stove over low heat, adding a splash of vegetable broth if needed.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	250 kcal
Protein	9g
Carbohydrates	45g
Fiber	11g
Sugar	8g
Fat	5g
Saturated Fat	0.5g
Sodium	650mg

Conclusion

This Vegetarian Pumpkin Chili is the perfect balance of savory, sweet, spicy, and comforting, making it ideal for those crisp autumn evenings or whenever you need a cozy, healthy meal. With easy-to-find ingredients and a relatively simple cooking process, this dish is sure to become a staple in your meal rotation. Whether you enjoy it with a pile of toppings or keep it simple, this chili will warm you from the inside out.