This is the kind of chili that warms you up from the inside out.
It’s cozy, rich, and has just the right amount of heat to make you keep going back for another bite.
The pumpkin makes it creamy and slightly sweet, while the black beans give it that hearty, stick-to-your-ribs feel.
It’s the perfect dinner for chilly nights—or when you just want a big bowl of comfort.
Why I Love This Recipe
I first made this on a rainy fall evening when I wanted something that felt like a hug in a bowl—but still had a little fire. Since then, it’s become a go-to because it’s easy, filling, and a little different from your usual chili.
- It’s loaded with plant-based protein.
- The pumpkin adds creaminess without dairy.
- You can make it all in one pot—less cleanup!
- It’s even better the next day after the flavors mingle.
Servings & Time
- Servings: 6 bowls
- Cook Time: 45 minutes (including prep)
Macros (per serving)
- Calories: 265
- Protein: 12g
- Carbs: 42g
- Fat: 5g
- Fiber: 13g
Why This Recipe Works (Quick Science)
Pumpkin is naturally starchy, so when it simmers in the chili, it helps thicken the sauce without flour. Black beans release starch too, which blends with the tomatoes and broth for a smooth, rich base. The spices bloom in hot oil at the start, which deepens their flavor.
Common Mistakes
- Not sautéing the spices first: This step wakes them up and makes the chili taste more complex.
- Adding pumpkin too early: It can get mushy if overcooked.
- Skipping salt at the end: The flavors pop more with proper seasoning.
What to Serve With
- Warm crusty bread
- Cornbread muffins
- A simple green salad
- Tortilla chips for dipping
What You’ll Need
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño, minced (seeds removed for less heat)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- 2 cups pumpkin puree (unsweetened)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with juice
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Vegan sour cream (optional)
Pro Tips
- Make it ahead—the flavor is even better the next day.
- Use fire-roasted tomatoes for extra smoky depth.
- Don’t be shy with the seasoning; pumpkin is mild.
- If you like it spicy, keep the jalapeño seeds in.
- Freeze leftovers in single portions for quick meals.
Tools Required
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons & cups
Substitutions and Variations
- Swap black beans for kidney or pinto beans.
- Use butternut squash instead of pumpkin.
- Add corn kernels for sweetness.
- Stir in baby spinach at the end for extra greens.
Make Ahead Tips
- Chop veggies and store in the fridge up to 2 days ahead.
- Mix dry spices in a jar so you can add them quickly.
Instructions
Step 1: Sauté the aromatics
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, 1 diced red bell pepper, and 1 minced jalapeño. Cook for 5 minutes until softened and fragrant.
Step 2: Bloom the spices
Add 2 tsp cumin, 1 tsp smoked paprika, 1 tsp chili powder, and 1/4 tsp cayenne pepper. Stir for 1 minute until the spices are fragrant.
Step 3: Add pumpkin and tomato paste
Stir in 2 cups pumpkin puree and 1 tbsp tomato paste, mixing until everything is evenly coated and bright orange-red.
Step 4: Add liquids and beans
Pour in 2 cups vegetable broth, 1 can diced tomatoes with juice, and 1 can drained and rinsed black beans. Stir well.
Step 5: Simmer
Bring to a boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until thickened and flavors meld together. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 6: Serve
Ladle chili into bowls, top with chopped cilantro and a dollop of vegan sour cream if desired.
Leftovers and Storage
- Store in the fridge for up to 4 days.
- Freeze for up to 3 months in airtight containers.
- Reheat on the stove or in the microwave, adding a splash of broth if too thick.
FAQ
Can I make this in a slow cooker? Yes—just sauté the veggies and spices first, then transfer to the slow cooker and cook on low for 6–8 hours.
Is it very spicy? It’s medium-spicy, but you can adjust by reducing or skipping the cayenne and jalapeño.
Can I use fresh pumpkin? Absolutely—just roast and mash it first for best flavor.
Conclusion
This spicy vegan pumpkin chili is the ultimate comfort food—hearty, flavorful, and perfect for cozy nights. Once you try it, you’ll want to make it part of your regular rotation. Give it a go and share your experience in the comments!