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    Home » Recipes » Soups, Stews, and Chilis

    Vegan Pumpkin Chili

    Published: Sep 3, 2021 · Modified: Aug 24, 2023 by Jenn Sebestyen

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    Pot of vegan pumpkin chili with two spoons.
    recipe image for Pinterest

    The perfect balance of sweet and spicy in this hearty vegan pumpkin chili. Full of healthy plant based protein, fiber, vitamins and minerals and ready in just about 30 minutes.

    Pot of vegan pumpkin chili with two spoons.

    Chili is the perfect dish to get us through fall and winter. It’s hearty, filling, and nutritious.

    I like my chili a little on the sweet side and this dish is a perfect balance between sweet and spicy.

    Eat it with a spoon or scoop it up with tortilla chips, but either way, garnish it with your favorite toppings and dig in!

    Table of Contents hide
    1 Ingredients notes and substitutions
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips for success
    5 FAQs
    6 More vegan chili recipes
    7 Vegan Pumpkin Chili

    Ingredients notes and substitutions

    Recipe ingredients arrayed in individual bowls.
    Vegan Pumpkin Lentils: lentils, diced tomatoes, pumpkin purée, veggie broth, jalapeños, green bell peppers, onion, garlic, carrots, kidney beans, spices (chili powder, cumin, smoked paprika, salt and pepper)

    Veggies ~ Aromatics, like onion, garlic, and peppers. I use carrots in my chili as well as we like the sweetness they bring. Sometimes I shred them so they kind of disappear right into the chili, other times I dice them up so they add texture. 

    Lentils ~ Brown or green lentils work best in this recipe. They hold their shape well, unlike red lentils which turn to mush.

    I like to use packaged steamed lentils or canned lentils to make this recipe in about 30 minutes. You could also use lentils you pre-cooked previously.

    If you love lentils, don’t miss these Vegan Lentil Recipes!

    Beans ~ I always add beans for an extra punch of nutrition. If you don’t care for beans, you can leave them out. You could also use black beans if you prefer.

    Pumpkin ~ Canned 100% pure pumpkin purée makes this chili nice and thick. You won’t taste it in the end result, but it lends good amounts of vitamin K, vitamin C, potassium, vitamin E, folate, iron, and B vitamins.

    If you love pumpkin in savory recipes, you must try my Vegan Pumpkin Pasta Sauce!

    Tomatoes ~ Canned diced tomatoes, a pantry staple, are the way to go here. Look for the no salt added kind.

    Spices ~ Traditional chili spices, chili powder, cumin, and smoked paprika, all work great in this vegan pumpkin chili.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Onions sautéed in a pot on the stove.
    1
    Diced carrots and peppers added to the sautéed onions.
    2
    Spices added to the veggie mix.
    3
    Sautéed onions, peppers and carrots mixed with the chili spices.
    4

    Sauté the onion in oil (or veggie broth for an oil-free option) until soft and translucent (1). Add the carrots, bell peppers, and jalapeños and stir to combine (2).

    Add the spices and garlic (3), stir, and cook for 2 to 3 minutes until fragrant (4).

    Diced tomatoes, broth, and lentils added to the veggies.
    5
    Vegan pumpkin chili simmered on the stove until thick.
    6
    Adding kidney beans to the chili.
    7
    Vegan pumpkin lentil chili ready to eat.
    8

    Add the lentils, tomatoes, tomato paste, pumpkin, and broth and stir to combine (5). Bring to a boil, then simmer 20 minutes until thick and bubbly (6).

    Add the beans (7) and stir to combine (8).

    Storage and freezing

    Fridge: Store leftovers in an air-tight container in the fridge for 4 to 5 days.

    Freeze: You can also freeze this Vegan Pumpkin Chili. Cool the chili completely before transferring to a freezer safe container or plastic bag. It should keep well for up to 3 months.

    Hearty chili topped with kidney beans and chopped cilantro.

    Pro tips for success

    ~ To make this in about 30 minutes, make a big batch of lentils over the weekend, refrigerate the 3 cups you need for this recipe and freeze the rest.  That way you’ll have lentils ready to go whenever the mood strikes.

    ~ Or use precooked packaged or canned lentils.

    ~ If you use canned lentils, be sure to drain and rinse them before adding them to the recipe.

    ~ Chop up all the veggies (green peppers, jalapeños, onions, garlic) in advance and store them in an airtight container together in the fridge.  The flavors will be melded even before you begin to cook.

    ~ Take out the ribs and seeds of the jalapeños for a more mild flavor. Leave them in if you like spicy heat.

    ~ Use 100% pure pumpkin, not pumpkin pie filling!

    ~ Add extra veggie broth if you like a soupier chili.

    ~ Taste and adjust seasonings to your liking.

    Spoon in a bowl of thick lentil chili.

    FAQs

    Is vegetarian chili good for you?

    Loaded with plant protein, vitamins, minerals, and antioxidants, this Vegan Pumpkin Chili is super nutritious and definitely good for you!

    How do you thicken vegan chili?

    Chili is pretty thick on its own, but in this recipe, I add pumpkin purée for even more body. It blends in flawlessly!
    You shouldn’t need to thicken this Vegan Pumpkin Chili any further, but if for some reason you find your self with a liquid-y chili in the future, try some of these tricks:
    *Use a potato masher and mash some of the beans in the chili
    *Add a couple tablespoons of quick oats or cornmeal straight into the chili and let simmer
    *Let it simmer longer so the liquid evaporates

    What goes with vegan pumpkin chili?

    The best part of chili is being able to customize individual bowls. Try some of these yummy toppings:
    *Diced avocado or guacamole
    *Shredded dairy-free cheese
    *Vegan sour cream or Dairy Free Southwest Ranch Dressing 
    *Crushed tortilla chips
    *Diced red onion or green onion
    *Chopped cilantro
    *Squeeze of fresh lime juice
    *And don’t forget a big slice of Vegan Cornbread on the side!

    Close up of a bowl of vegan pumpkin chili with kidney beans.

    More vegan chili recipes

    • Slow Cooker Black Bean Chili
    • Vegan White Chili
    • Beanless Veggie Chili
    • Meatless Taco Chili
    • Black Bean Quinoa Chili
    • Vegan Cincinnati Chili
    • Vegan Chili Mac

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Pot of vegan pumpkin chili with two spoons.

    Vegan Pumpkin Chili

    The perfect balance of sweet and spicy in this hearty vegetarian chili. Full of healthy plant based protein, fiber, vitamins and minerals and ready in just about 30 minutes.
    4.67 from 9 votes
    Print Pin Rate
    Course: Soups, Stews, and Chilis
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 327kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Soup Pot

    Ingredients

    • 2 tablespoons olive oil or grape seed oil or use vegetable broth if you want oil-free
    • 1 yellow onion diced
    • 2 green bell peppers diced
    • 2 jalapeño peppers diced (ribs and seeds removed) (leave them in if you like it spicy)
    • 2 carrots peeled and shredded or diced
    • 2 garlic cloves minced
    • 3 tablespoons tomato paste
    • 3 cups cooked lentils
    • 1 can (15 oz) pure pumpkin purée
    • 1 can (28 oz) diced tomatoes
    • 1-2 cup(s) vegetable broth or water
    • 1 ½ tablespoons chili powder
    • 1 tablespoon smoked paprika
    • 1 teaspoon cumin
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 can (15 oz) red kidney beans drained and rinsed
    • 2 tablespoons pure maple syrup optional

    Instructions

    • Heat oil (or vegetable broth) in pot over medium heat.
    • Add onion and sauté 5 to 6 minutes, until soft and translucent. Add the green bell peppers, jalapeño peppers, and carrots and stir to combine.
    • Add the garlic, chili powder, cumin, smoked paprika, salt and pepper. Stir well and sauté a few minutes until fragrant.
    • Add the tomato paste, cooked lentils, diced tomatoes, pumpkin, and 1 cup vegetable broth. Stir well. Increase the heat to bring to a boil, then decrease the heat to medium-low, cover, and simmer 20 minutes until thick and bubbly.
    • Taste and adjust seasonings accordingly. If you like your chili on the sweeter side, add the maple syrup and stir to combine. Add the beans and stir. Cook another 1 to 2 minutes to heat through.
    • If you like your chili soupier, add an extra cup of vegetable broth and stir to combine.
    • Serve hot with your favorite chili toppings.

    Notes

    ~ To make this in about 30 minutes, make a big batch of lentils over the weekend, refrigerate the 3 cups you need for this recipe and freeze the rest.  That way you’ll have lentils ready to go whenever the mood strikes.
    ~ Or use precooked packaged or canned lentils.
    ~ If you use canned lentils, be sure to drain and rinse them before adding them to the recipe.
    ~ Chop up all the veggies (green peppers, jalapeños, onions, garlic) in advance and store them in an airtight container together in the fridge.  The flavors will be melded even before you begin to cook.
    ~ Take out the ribs and seeds of the jalapeños for a more mild flavor. Leave them in if you like spicy heat.
    ~ Use 100% pure pumpkin, not pumpkin pie filling!
    ~ Add extra veggie broth if you like a soupier chili.
    ~ Taste and adjust seasonings to your liking.

    *Nutrition facts calculated including the optional maple syrup and extra vegetable broth. 

    Nutrition

    Serving: 6Servings | Calories: 327kcal | Carbohydrates: 54g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 411mg | Fiber: 22g | Sugar: 17g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Ginny McMeans says

      September 17, 2017 at 10:46 pm

      What a great creation! I love all the veggies and lentils in this chili. I just have to make it!5 stars

      Reply
      • Jenn S. says

        September 18, 2017 at 7:09 am

        Thanks, Ginny! The pumpkin makes it so creamy!

        Reply
    2. Laura says

      September 17, 2017 at 10:19 pm

      A great idea for a complete meal, so many good vegetables in there

      Reply
      • Jenn S. says

        September 18, 2017 at 7:08 am

        Thanks, Laura. Enjoy!

        Reply
    3. Jessica @ConveyAwareness says

      October 15, 2014 at 1:01 pm

      Looks great! Pinned and shared. Love the seasonal eats recipes I’ve been finding on the blog hops! Saw your recipe on Home to 4 Kiddos.

      Reply
      • sebestyen2 says

        October 15, 2014 at 1:14 pm

        Thanks for stopping by and sharing the recipe! Let me know how it turns out if you try it.

        Reply
    4. Kim says

      October 10, 2014 at 5:41 pm

      I can’t wait any longer for cooler weather so I’m cooking this up now and cannot wait until it’s done! It’s smelling mighty good in here!

      Reply
      • sebestyen2 says

        October 11, 2014 at 9:32 am

        How did it turn out?? I eat soup/stews all year long because I love them so much. No need to wait for the chill in the air!

        Reply
    5. Millet Girl says

      September 17, 2014 at 1:50 pm

      Wow! This looks amazing!!! It’s still hot here in Florida so it doesn’t seem like fall, but will save this to try out. 🙂

      Reply
      • sebestyen2 says

        September 17, 2014 at 2:13 pm

        Thanks! It got cold quick here in the midwest, so I’ve been all about pumpkin everything lately. And I’m always about soup!

        Reply
    6. ajourneywithtiffany says

      September 16, 2014 at 10:59 pm

      I am not a fan of lentils, but this really does sound awesome. I may have to try this in a month. 🙂

      Stopping by from Plant-Based Blogger Tribe

      Reply
      • sebestyen2 says

        September 16, 2014 at 11:01 pm

        Hi, Tiffany! Thanks for stopping by. You really don’t taste the lentils…they just blend right in. But, of course, I love lentils, so maybe I’m biased. Let me know if you try it and what you think!

        Reply
    7. Clare Burgess (@clareburgess) says

      September 10, 2014 at 12:37 pm

      Ooooh pumpkin, looks fab

      Reply
      • sebestyen2 says

        September 10, 2014 at 12:46 pm

        Pumpkin makes everything tastier, doesn’t it?! I love fall and all of it’s flavors!

        Reply
    8. evolutionofjill says

      September 10, 2014 at 11:12 am

      I am loving the pumpkin in the chili thing. You know it’s almost fall when all the pumpkin recipes start showing up! 🙂 Thank you for sharing! It looks so delicious!!

      Reply
      • sebestyen2 says

        September 10, 2014 at 11:51 am

        Thanks! I love fall and all the flavors that come with it. I have so many ideas for pumpkin recipes floating around my head. I’m trying to refrain from making them all this week. LOL!

        Reply

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    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

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