Vegan Pumpkin Black Bean Chili

Why You’ll Love Vegan Pumpkin Black Bean Chili Recipe

This chili is:

• Comforting and filling — great for cold evenings.

• Vegan and plant‑based — no meat or dairy needed.

• Loaded with flavor from warm spices, pumpkin, and beans.

• Easy to make in one pot for minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil (optional)
onion, diced
bell pepper, chopped
garlic cloves, minced
chili powder
cumin
salt and pepper
cinnamon (optional for warmth)
vegetable broth or water
crushed or diced tomatoes
pumpkin puree (not pumpkin pie filling)
black beans, rinsed and drained
(optional) other beans like kidney or pinto

Directions

1. Heat a large pot over medium heat and add a splash of olive oil if using.

2. Add the diced onion and bell pepper and sauté until softened.

3. Stir in the minced garlic and spices (chili powder, cumin, salt, pepper, and cinnamon) and cook briefly until fragrant.

4. Pour in the vegetable broth and add the crushed or diced tomatoes.

5. Stir in the pumpkin puree until well combined.

6. Add the black beans (and any other beans you like).

7. Bring the mixture to a simmer, then reduce heat and let it cook for about 20–30 minutes to allow flavors to meld and chili to thicken.

8. Taste and adjust seasoning as needed.

9. Serve warm.

Servings and timing

This recipe typically makes about 4–6 servings and takes about 30–45 minutes from start to finish when cooked on the stovetop.

Variations

• Add More Veggies: Stir in sweet potatoes, zucchini, or mushrooms for extra texture.

• Spice It Up: Add jalapeño or cayenne for more heat.

• Bean Swap: Use kidney beans or pinto beans instead of—or in addition to—black beans.

• Smoky Flavor: Add a pinch of smoked paprika for a deeper flavor.

Storage/Reheating

Store: In an airtight container in the fridge for up to 4–5 days.
Freeze: Let cool, then freeze in freezer‑safe containers for up to 3 months.
Reheat: Warm in a pot on the stove over medium heat or microwave until hot throughout.

FAQs

What type of pumpkin should I use?

Use canned pumpkin puree (not sweet pumpkin pie filling) for best results.

Can I make this chili spicy?

Yes — add diced jalapeños or a pinch of cayenne pepper for more heat.

Do I have to use black beans?

No — you can substitute or add other beans like kidney or pinto.

Can I make it in a slow cooker?

Yes — combine all ingredients in a slow cooker and cook on low for several hours until flavors meld.

Is this recipe gluten‑free?

Yes — the chili is naturally gluten‑free if all ingredients are free of gluten additives.

How can I thicken the chili?

Simmer longer uncovered, or mash a small amount of beans into the chili to make it thicker.

What toppings go well with this chili?

Try avocado, cilantro, vegan sour cream, lime wedges, or tortilla chips.

Can this chili be made ahead?

Yes — it tastes even better the next day as flavors deepen.

Is this chili healthy?

Yes — it’s rich in fiber and plant‑based protein from beans and vegetables.

Can I add other vegetables?

Absolutely — sweet potatoes, corn, or zucchini are all great additions.

Conclusion

This Vegan Pumpkin Black Bean Chili is a delicious, nutrient‑packed meal that’s simple to prepare and perfect for feeding a crowd or meal prepping for the week. Its blend of pumpkin, beans, spices, and vegetables makes it a cozy favorite that’s both healthy and satisfying.