Hearty Black Bean Pumpkin Chili Recipe (No Tomatoes)

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This tomato-free chili recipe is so easy to make and has the perfect mixture of spices. This vegan black bean chili is full of hearty beans and creamy pumpkin, giving it a rich and delicious flavor that tastes like it took all day to make. If you’re looking for a chili recipe no tomatoes, keep reading!

5 STAR REVIEW  “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. – Joan

I’ve always liked homemade chili, especially the really thick, hearty kind. I grew up eating it, but it was a beef chili recipe loaded with meat and had very few vegetables.

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 enjoying plant-based foods and losing weight. I have never looked back and now this is my favorite recipe. 

Before I show you how to make the best chili recipe no tomatoes, please take a quick second to subscribe to my Intentionally Eat newsletter. It’s full of tips and recipes to help you live your healthiest life, plus you’ll get a FREE acid/alkaline chart to show you the foods you should be eating.

😍 Why you will love this chili recipe no tomatoes

• Unique Flavor: The combination of black beans and pumpkin creates a rich, hearty, and slightly creamy chili that’s different from the usual tomato-based varieties.
• Tomato-Free Delight: Ideal for those who are allergic, are on a medically restrictive diet, or avoid tomato products, offering a delicious alternative without compromising on taste or texture.
• Nutritious and Filling: Packed with fiber and protein from black beans, and vitamins from pumpkin, this chili is a healthy, satisfying meal perfect for the entire family.

At the first hint of cool weather, I’m in the mood for a pot of chili. This easy recipe tastes like it took a long time to make, and the leftovers taste even better the next day.

📃 Ingredients and Substitutions

With just a handful of ingredients, you can make this tomato-less chili recipe. The printable simple recipe card below includes the full list of simple ingredients, quantities, and nutrient information.

• White onion – you could sub a yellow onion or red onion if preferred
• Poblano pepper – I highly recommend using a poblano pepper because it adds an incredible depth of flavor and very little heat. However, you could substitute a green bell pepper or red bell pepper if you prefer 
• Garlic cloves – I like to add both cloves and garlic powder for intense flavor. When cooking without ground meat or excess fat, you want to add as much flavor as possible.
• Beans – I like to add a can of both dark red kidney beans and black beans, but you can add pinto beans or your favorite ones.
• Vegetable broth—I am using vegetable stock instead of beef or chicken broth to keep this a vegan chili and plant-based.
• Pumpkin – You won’t regret it! It adds a creaminess that will wow your taste buds!
• Chili powder
• Cumin
• Garlic powder
• Onion powder
• Pumpkin pie spice, cocoa powder, or cinnamon – it adds depth to the chili seasoning 
• Salt and black pepper – if desired

Optional

• Cayenne or red pepper flakes- if you like a spicy chili
• Chili Seasoning Substitute – you can use this Epic Chili Seasoning Substitute instead of the spices.

🥄 How to Make Chili Without Tomato Sauce or Tomatoes

This vegetarian chili recipe no tomatoes is much better than a traditional chili recipe. It’s perfect for enjoying while 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.

Follow these steps for this easy chili recipe. Here’s the simple cooking process and the best way to do it:

• Saute: In a large pot, over medium heat, saute the diced onion and pepper using a little olive oil or water until softened.
• Season: Add minced garlic, chili powder, cumin, onion powder, garlic powder, and pumpkin pie spice and saute 1 minute longer, stirring to coat the vegetables.
• Add Beans: Add the beans, pumpkin, and vegetable broth and stir to combine. Bring the chili to a boil and then reduce to a simmer over low heat for 15-20 minutes.
• Season: Season with cayenne, salt, and pepper to taste. Enjoy!

Looking for more healthy soup recipes?

Dairy Free Cream of Mushroom Soup

Vegan Black Bean Soup Recipe

Instant Pot Vegetarian Bean Soup

Leek Soup

Vegan White Chicken Chili

❓Others have asked…

Is chili healthy?

Chili can be a healthy meal option, depending on the ingredients and preparation methods used. Here are some aspects to consider:

General Health Benefits of Chili:

• High in Protein: Traditional chili often contains meat, beans, or both, providing a good source of protein.
• Rich in Fiber: Chili’s beans and vegetables contribute to its fiber content, aiding digestion and promoting a feeling of fullness.
• Nutrient-Rich: Chili is usually made with a variety of vegetables, which add vitamins and minerals.
• Antioxidants: Ingredients like tomatoes, peppers, and spices (e.g., chili powder, cumin) contain antioxidants that help protect against cellular damage

Potential Concerns:

• High in Fat and Sodium: Some chili recipes, especially those using fatty cuts of meat or processed ingredients, can be high in unhealthy fats and sodium.
• Caloric Content: Depending on the ingredients, chili can be calorie-dense, which might be a concern for those monitoring their caloric intake.

Health Benefits of This Vegan Black Bean Chili:

• Lower in Saturated Fat: This Black Bean Chili eliminates animal products, reducing saturated fat content, which can be beneficial for heart health.
• High in Fiber: Vegan chili often uses beans, lentils, and a variety of vegetables, making it high in fiber.
• Rich in Nutrients: Vegan chili can be packed with a variety of vegetables, providing a wide range of vitamins, minerals, and antioxidants.
• Plant-Based Proteins: Beans, lentils, and other legumes used in vegan chili are excellent sources of plant-based protein

What is vegan chili made of?

Most use beans, such as pinto beans, dark red kidney beans, or black beans. I use two kinds of beans in this chili, along with pumpkin. I know it sounds a little strange, but trust me, the pumpkin flavor isn’t overwhelming. It adds a rich, creamy flavor that is delicious. Plus, you’ll have the bonus of added nutrition.

What is the best meat substitute for chili?

This vegan chili doesn’t require a meat substitute. Shredded jackfruit, textured vegetable protein, soy curls, lentils, or processed meat substitutes like beef-less crumbles would make the chili even heartier if you wanted to add it. 

What can I put in chili instead of beans?

If you want a beanless chili recipe, 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.

What are the best chili toppings?

This chili recipe with no tomatoes is dairy-free and vegan and you can keep it that way by choosing vegan toppings.

Here’s a list of options:

• Non-dairy cheddar cheese 
• Non-dairy sour cream
• Avocado slices
• Chopped cilantro
• Tortilla chips
• Lime wedge
• Crackers
• Diced tomatoes
• Diced fresh poblano, green peppers, or jalapenos

How long is leftover chili good for?

Leftover chili is generally good for:

• Refrigerated: 3-4 days when stored in an airtight container in the refrigerator.
• Frozen: Up to 3 months when stored in an airtight container or freezer bag in the freezer.

Always check for signs of spoilage, such as an off smell or mold, before consuming.

How do you store leftover chili?

To store leftover chili, follow these steps:

1. Cool the Chili: Allow the chili to cool to room temperature to prevent condensation in the storage container.
2. Transfer to Containers: Place the cooled chili in an airtight container. For easy reheating, you can use portion-sized containers like these.
3. Refrigerate: If you plan to eat the chili within 3-4 days, store the containers in the refrigerator.

How to freeze chili?

• Cool the Chili: Allow the chili to cool to room temperature to prevent condensation in the storage container.
• Transfer to Containers: Place the cooled chili in an airtight container. For easy reheating, you can use portion-sized containers like these.
• Freeze: For longer storage, place the containers in the freezer. Frozen chili can last for up to 3 months.
• Label and Date: Label the containers with the date to keep track of freshness.

For more information regarding proper food storage, go to https://www.foodsafety.gov/

How to reheat chili?

To reheat chili, follow these steps:

On the Stove:

1. Transfer to a Pot: Pour the chili into a saucepan or large Dutch oven.
2. Heat on Medium: Set the stove to medium heat.
3. Stir Occasionally: Stir the chili occasionally to ensure even heating and to prevent sticking.
4. Heat Until Hot: Continue to heat until the chili is thoroughly warmed, usually around 10-15 minutes.
5. Check Temperature: Ensure the chili reaches an internal temperature of 165°F (74°C) for safe consumption

In the Microwave:

• Use a Microwave-Safe Dish: Place the chili in a microwave-safe bowl.
• Cover: Cover the bowl with a microwave-safe lid or a microwave-safe wrap to prevent splattering.
• Heat in Intervals: Microwave on high for 1-2 minutes, then stir the chili.
• Continue Heating: Repeat heating in 1-2 minute intervals, stirring between each interval until the chili is hot.
• Check Temperature: Ensure the chili reaches an internal temperature of 165°F (74°C) before eating.

In the Oven:

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Use an Oven-Safe Dish: Transfer the chili to an oven-safe dish and cover with aluminum foil.
• Heat: Bake for about 20-30 minutes or until the chili is thoroughly heated.
• Stir Midway: Stir the chili halfway through the heating time to ensure even warming.

Tips:

• Add Moisture if Needed: If the chili seems too thick when reheating, you can add a splash of water or broth to loosen it up.
• Avoid Overheating: Do not overheat the chili, as it can dry out and lose its texture and flavor.

These methods ensure that your leftover chili is reheated safely and retains its delicious flavor.

What to do with leftover chili

This chili tastes even better the next dayand will keep well in the refrigerator for up to four days. Reheat in a bowl and enjoy as is, or leftover chili can be used in a variety of delicious ways. Here are some ideas:

• Chili Tacos: Use the chili as a filling for soft or hard shell tacos. Season with taco seasoning and top with shredded lettuce, non-dairy cheese, and salsa.
• Chili Nachos: Spread tortilla chips on a baking sheet, top with chili, onions, jalapeños, and bake until heated through. Add vegan sour cream, guacamole, vegan queso, and green onions before serving.
• Chili Stuffed Peppers: Hollow out bell peppers and fill them with chili. Top with vegan cheese and bake until the peppers are tender.
• Chili Dogs: Top vegan hot dogs with warmed-up chili and sprinkle with vegan cheese and onions.
• Chili Baked Potatoes: Spoon chili over baked potatoes and top with vegan sour cream, vegan cheese, and chives.
• Chili Smothered Sweet Potatoes: Spoon chili over baked sweet potatoes.

These ideas can help you enjoy your leftover chili in new and tasty ways! If you love tomatoes, try this vegan roasted tomato soup!

Recipe

If you like this recipe, please leave a 5-star rating and tell me how it went in the comments below. I love hearing from you!

Before I say goodbye, I encourage you to take a moment to find out how I went from morbidly obese and immobile to a 125-pound lighter health coach.

Related Recipes:

Easy Taco Salad Casserole

Oyster Mushroom Recipe

Vegan Potato Curry Recipe

About The Author

Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.

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​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.