Black Bean Pumpkin Chili
This Black Bean Pumpkin Chili recipe is so easy to make and is perfect for game day! It’s full of hearty beans and creamy pumpkin to give it a rich and delicious flavor that tastes like it took all day to make. This is the best vegan chili and is a crowd-pleaser since it’s oil-free, gluten-free, and dairy-free.Jump to Recipe
I grew up enjoying chili, however, it was loaded with meat and had very few vegetables. I’ve always liked it, especially the really thick, hearty kind.
I would have never thought to add pumpkin to chili before I lost 125 lbs. I was strictly a meat and potatoes girl and never an adventurous eater. However, my tastes became more daring once I started losing weight and eating healthier. I have never looked back.
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At the first hint of Fall, I’m in the mood for chili and this is the easiest chili to make, but it tastes as if it is cooked all day long. It’s my favorite, and leftovers taste even better the next day.
This vegetarian chili is perfect for watching football games with a crowd since it’s the ideal meatless option that carnivores will enjoy. Plus, it can be gluten-free, but make sure to choose your toppings appropriately. This one will make everyone happy.
What is vegan chili made of?
Most use beans like kidney or black beans. I use both in this chili along with pumpkin. I know it sounds a little strange, but trust me the pumpkin flavor isn’t overwhelming, but it adds a rich, creaminess that is delicious. Plus you’ll have the bonus of added nutrition.
Is pumpkin good for you?
Healthline states pumpkin contains a good amount of Vitamin A, antioxidants, and fiber. Find out more about the benefits of pumpkin HERE.
What is the best meat substitute for chili?
This black bean pumpkin chili doesn’t require a meat substitute. If you wanted to add shredded jackfruit, textured vegetable protein, soy curls, lentils, or processed meat substitutes like beef-less crumbles it would make the chili even heartier.
What can I put in chili instead of beans?
You can leave out the beans and use lentils instead, however, it won’t have the same texture. You can also use any of the above-listed meat substitutes for your chili.
How to make Black Bean Chili
The ingredients in this recipe are very basic, but the flavor is incredible. Simple ingredients can taste amazing when they start with aromatics like onion and garlic.
I added traditional spices, but not-so-traditional ingredients like a poblano pepper and pumpkin for a delicious slightly spicy, and creamy flavor.
The best chili toppings
The Black Bean Pumpkin Chili is dairy-free and vegan and you can keep it that way by choosing vegan toppings like non-dairy cheese, sliced avocadoes, or chopped cilantro.
Here’s a list of options:
- Non-dairy sour cream
- Tortilla chips
- Lime wedge
- Diced fresh tomato
- Diced fresh poblano or bell pepper
What to do with leftover chili
This chili tastes even better the next day and will keep well in the refrigerator for up to four days. Reheat in a bowl and enjoy.
You can reheat leftover chili and allow it to “cook down” until it is very thick and use it for vegan nachos, smothered baked potatoes, or burritos. It’s very versatile.
Black Bean Pumpkin Chili is…
Black Bean Pumpkin Chili
- 1 onion, chopped
- 1 poblano, diced
- 4 garlic cloves, minced
- 2 15 oz cans fire roasted tomatoes
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1-2 cups vegetable broth
- 1/2 cup pumpkin
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp pumpkin pie spice or cinnamon
- pinch cayenne, salt and pepper
- In a large pot, saute the onions and pepper using water, until softened.
- Add garlic, chili powder, cumin, onion powder, garlic powder and pumpkin pie spice and saute 1 minute longer. Stirring to coat the vegetables.
- Add the tomatoes, beans, pumpkin and stir to combine. Bring the chili to a boil and then reduce to a simmer.
- Simmer for 15-20 minutes. Add vegetable broth if you like your chili thin or skip the broth if you like it thick.
- Season with cayenne, salt and pepper to taste. Enjoy!
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Did you make this Black Bean Pumpkin Chili?
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About Cindy Newland
Hey, I’m Cindy! I used to be morbidly obese! I had high blood pressure, high cholesterol, and a family history of heart disease and cancer.
Slowly, I began to steadily change my habits and nourish my body with a plant-based diet. Now, I weigh 125 lbs less, my blood pressure is 110/70, no more high cholesterol, and best of all – no medications!
If you’re interested in how I did it and if it will work for you, check out How to Start a Plant-Based Diet.
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I think I have heard of pumpkin in chili, a long time ago. I have never tried it though. I can see how it would work!
wow so yummy recipe!Thanks for sharing .I would love to try this recipe!
I have to say your Black Bean Pumpkin Chili does look so delicious. I will have to give it a try.
I’m a vegan, I love turtle beans and I adore pumpkins. So you can imagine I digg this recipe.
Thank you so much!
OH yum! I’m willing to be adventurous and mix these ingredients together. I’m always looking for a new and interesting dish.
Watch this photo in middle at nite making me hungry. Lol. I would try your recipe for sure. I love pumpkin.
I haven’t tried the pumpkin chili but with the recipe you have given, I sure will.
Oh no, I haven’t yet! Since I love chili, it has to be tried out! I will share with you, how it all went down!
Looks delicious! Gotta try this on the next holiday season. Thanks for sharing your recipe!
I wasn’t sure if I would like this or not. I LOVED it! I ate 1 1/2 bowls! I couldn’t imagine it would taste like chilli but it did. Thank you so much.