This Vegan Pumpkin Chili is a classic chili, with a fall twist, for for an easy, satisfying, high-protein meal.
This chili is a creamy, pumpkiny version of a classic chili. It features chunks of pumpkin, with extra creaminess in the broth from pumpkin puree. It's also packed with protein from my easy seitan ground beef crumbles - we're talking real ground beef texture here! And of course, it has classic chili ingredients like onions, peppers, and beans.
This fall chili is a hearty cold-weather dinner.
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Why I love this Vegan Pumpkin Chili
- Dietary needs - this chili is vegan/plant-based, dairy-free, oil-free, and sugar-free, with several great gluten-free options
- Fall flavors - another excuse to put pumpkin in everything this fall!
- Classic chili, turned vegan - using my seitan ground beef, this chili is totally plant-based
- Healthy and flavorful - this chili is made from whole food plant-based ingredients - it's loaded with protein and fiber
- High protein and high fiber - by using seitan, a vegan meat substitute that's packed with protein, along with kidney beans, this chili is full of protein and fiber
- Hearty, healthy dinner - with vegetables and protein, this dish is loaded with micro and macro nutrients
Ingredient Notes & Substitutions
- Yellow Onion: you can also use a red or white onion
- Poblano Peppers: poblano peppers are a mildly spicy pepper. They can vary in spice level, so the chili may end up with a slightly different spice each time you make it. If you can't find poblanos, use regular green bell peppers and add a bit more chili powder to taste
- Garlic
- Spices: Cumin, Chili Powder, Salt & Black Pepper
- Tomato Paste: this recipe uses both tomato paste an canned tomatoes - I like using both for the extra richness that the tomato paste provides.
- Pie Pumpkin: any pie or baking pumpkin will work here. If you can't find pumpkin but still want the pumpkin chili vibes, you can use any squash. Butternut squash or acorn squash would work great. Or even a sweet potato.
- Crushed Tomatoes: I like crushed tomatoes in this recipe for a more smooth broth
- Pumpkin Puree: some pumpkin puree from the can adds an extra creaminess (make sure to not grab pumpkin pie filling!)
- Vegetable Broth: you can sub some or all of the broth with water, if desired
- Seitan Ground Beef Crumbles: I used my vegan seitan beef crumbles recipe because it is packed with protein and has a great ground beef-like texture. However, seitan is not gluten-free, so if you are gluten-free or just don't want to make seitan. I've listed protein options in the recipe card.
- Kidney Beans
- To serve: non-dairy yogurt/sour cream, cilantro
Step-By-Step Instructions
Step 1. Prepare the beef crumbles. Set aside.
Step 2. Add the onion, poblano, garlic, cumin, chili powder, salt, and pepper to a large pot over medium heat. Cook for 5-8 minutes, until the vegetables are soft.
Step 3. Add the tomato paste and stir to coat.
Step 4. Add the pumpkin cubes, tomatoes, pumpkin puree and broth. Bring to a boil and simmer for 15-20 minutes, until the pumpkin is soft.
Step 5. Add the beef crumbles and kidney beans. Cook for 3-5 minutes more to let the flavors blend.
Step 6. Serve with a garnish of fresh cilantro and a dollop of non-dairy yogurt.
FAQ & Expert Tips
Any pie or baking pumpkin will work here. The label might say "pie pumpkin" or "sweet pumpkin".
Check to make sure you aren't buying a decorative pumpkin or carving pumpkin - some have a really tough texture and bland taste, and other aren't safe to eat.
If you can't find pumpkin but still want the pumpkin vibes, you can use any squash. Butternut squash or acorn squash would work great. Or even a sweet potato.
I used my vegan seitan beef crumbles recipe because it is packed with protein and has a great ground beef-like texture that mimics a classic chili. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option. You can:
1) double the kidney beans - while kidney beans don't have tons of protein, doubling the amount will give you a bit more
2) use lentils - add a can of cooked lentils (drained & rinsed) in step 5 when you would add the beef
3) use a gluten-free vegan beef. I recommend Abbot's beef. This is a great gluten-free beef option with very clean ingredients. Prepare the beef as instructed on the box, then add it to the recipe during step 5 when the seitan beef would be addedalternatively, something like Beyond Steak or Plantspired Steak would work as a more chunky, but less healthy beef.
Store this chili in the fridge. It will last up to a week.
You can also freeze the chili for up to 6 months. Let the chili cool completely, then place in a freezer-safe bag or other container. Defrost in the microwave on the defrost setting or in a pot over medium-low heat.
Recipe Prayer
Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.
More Vegan Chili Recipes
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📖 Recipe
Vegan Pumpkin Chili (High Protein)
Equipment
Ingredients
- 1 Large Yellow Onion large diced
- 1 Large Poblano Pepper large diced
- 6 Cloves Garlic minced
- 2 Teaspoons Ground Cumin
- ½ Teaspoon Chili Powder
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 2 Tablespoons Tomato Paste
- 2 Cups Cubed Pie Pumpkin can sub butternut squash, acorn squash, or sweet potato
- 1 28 Ounce Can Crushed Tomatoes
- ½ Cup Pumpkin Puree
- 4 Cups Vegetable Broth
- 1 Recipe Seitan Ground Beef Crumbles or vegan beef of choice*
- 1 15 Ounce Can Kidney Beans drained and rinsed
- To serve: non-dairy yogurt/sour cream, cilantro
Instructions
- Prepare the beef crumbles. Set aside.
- Add the onion, poblano, garlic, cumin, chili powder, salt, and pepper to a large pot over medium heat. Cook for 5-8 minutes, until the vegetables are soft.
- Add the tomato paste and stir to coat.
- Add the pumpkin cubes, tomatoes, pumpkin puree and broth. Bring to a boil and simmer for 15-20 minutes, until the pumpkin is soft.
- Add the beef crumbles and kidney beans. Cook for 3-5 minutes more to let the flavors blend.
- Serve with a garnish of fresh cilantro and a dollop of non-dairy yogurt.
Notes
You can: 1) double the kidney beans - while kidney beans don't have tons of protein, doubling the amount will give you a bit more 2) use lentils - add a can of cooked lentils (drained & rinsed) in step 5 when you would add the beef 3) use a gluten-free vegan beef. I recommend Abbot's beef. This is a great gluten-free beef option with very clean ingredients. Prepare the beef as instructed on the box, then add it to the recipe during step 5 when the seitan beef would be added
alternatively, something like Beyond Steak or Plantspired Steak would work as a more chunky, but less healthy beef.
Nutrition
Nutrition information is an estimate.
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