This Vegetarian Pumpkin Chili with Black Beans is packed with sweet and savory flavors. It’s cozy, warm, and perfect for fall. This chili recipe is made mostly with pantry ingredients, making it great for a last-minute, easy dinner that comes together quickly. Top with your favorite chili toppings and enjoy with a side of cornbread or corn chips.
*This recipe was originally published on 10/8/17. I have recently updated it with new photos and text.
Not only is it chili season, but it’s also pumpkin season! This Vegetarian Pumpkin Chili with Black Beans is hearty, cozy, and filling. It’s packed with warm flavors, pumpkin puree, and colorful bell peppers. Enjoy this easy chili recipe with your favorite toppings and a side of cornbread or chips!
Why You’ll Love This Pumpkin Chili Recipe
- It’s cozy and festive – This chili recipe is packed with a whole can of pumpkin puree and lots of warm spices. It’s perfect for cold fall and winter weather and great if you’re craving chili but want something a little different.
- It’s made with mostly pantry staples – Besides the onion, peppers, and garlic, this chili recipe is made using pantry staples like canned beans, pumpkin, and spices.
- It’s great for a quick and easy dinner – This chili recipe comes together quickly. Once you’ve added all the ingredients, simply put the lid on and let it simmer for a bit. Then, add your favorite chili toppings, and enjoy a delicious dinner!
Pumpkin and Black Bean Chili Recipe Ingredients and Substitutions
- Peppers and Onions – I usually add red and green bell peppers to my chili recipes, but since this pumpkin version is fall-themed, I like to use orange and yellow peppers for this recipe. You can use any colors you like, though. I also add some yellow onion and fresh garlic cloves.
- Black Beans – I love the combo of pumpkin and black beans so I use black beans for this recipe, but any kind of beans will work. Pinto and kidney beans are great to use in chili.
- Pumpkin Puree – This chili recipe uses one whole can of pumpkin puree. Make sure to get pure pumpkin puree and not pumpkin pie filling, which will have additional ingredients in it.
- Canned Tomatoes – This recipe calls for one can of tomatoes. I like petite diced tomatoes because I don’t love the big chunks, but any kind will work. If you don’t have canned tomatoes on hand, you can also use about 1 1/2 cups of chunky salsa.
- Maple Syrup – I like adding some pure maple syrup for a little sweetness. It goes well with the pumpkin and the cinnamon. I only use 1 Tablespoon, so it’s not super sweet.
- Spices – This chili recipe uses a few spices, including chili powder, paprika, cumin, smoked paprika, cinnamon, dried herbs, salt, and pepper.
- Vegetable Broth – I mix a vegetable broth concentrate with water before adding. You can use any kind of vegetable broth you like; just make sure you adjust the amount of extra salt you use if your broth has a lot of sodium.
How To Make Vegetarian Pumpkin Chili with Black Beans
- Heat a large pot over medium heat and add olive oil, onion, and bell peppers. Cook vegetables until tender, about 5 minutes. Add the garlic and cook for another minute.
- Next, add the black beans, crushed tomatoes, pumpkin puree, maple syrup, all the spices, and salt and pepper. Mix everything together well and let it cook for a minute or two to let the flavors develop.
- Add in the vegetable broth, mix together well, place the lid on, and turn the heat down to low. Bring chili to a simmer and simmer for about 10-15 minutes. You can leave it on the stove for longer if you like.
- Chili can be served immediately or stored in the refrigerator for 4-5 days. Garnish with your favorite chili ingredients, and enjoy!
Pumpkin Chili Recipe Frequently Asked Questions
- This pumpkin chili recipe is both vegan and gluten-free.
- Is this chili sweet? No, it is definitely more savory than sweet. There are some sweet undertones from the maple syrup, pumpkin, and cinnamon but it’s not a sweet chili.
- Do you only have to use black beans? No, you can use any kind of beans you like. I just prefer black beans because they go well with pumpkin.
- Can this chili be frozen? Yes, allow chili to cool completely, and then add to an airtight container that is freezer-friendly. Freeze chili for up to 3 months. Defrost in the refrigerator, on the kitchen counter, or in the crockpot.
- How long do leftovers last? If leftovers are stored in an airtight container in the refrigerator, they should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Savory Vegetarian Pumpkin Recipes?
Vegetarian Pumpkin Chili with Black Beans
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This Vegetarian Pumpkin Chili with Black Beans is packed with sweet and savory flavors. It’s cozy, warm and perfect for fall. This chili recipe is made with mostly pantry ingredients, making it great for a last minute, easy dinner that comes together quickly. Top with your favorite chili toppings and enjoy with a side of cornbread or corn chips!
Ingredients
Scale
- 2 teaspoons olive oil
- 1 small yellow onion, or 1/2 larger onion, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 3 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can petite tomatoes, with the liquid mostly drained off
- 1 (15 ounce) can pure pumpkin puree
- 1 tablespoon pure maple syrup
- 2 teaspoons chili powder
- 1 teaspoons smoked paprika
- 1 teaspoon regular paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Italian Seasoning
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 – 2 1/2 cups vegetable broth, depending how thick you like your chili
Instructions
- Heat a large pot over medium heat and add olive oil, onion and bell peppers. Cook vegetables until tender, about 5 minutes. Add the garlic and cook for another minute.
- Next, add in the black beans, crushed tomatoes, pumpkin puree, maple syrup, all the spices and salt and pepper. Mix everything together well and let cook for a minute or two to let the flavors develop.
- Add in the vegetable broth, mix together well, place the lid on and turn the heat down to low. Bring chili to a simmer and simmer for about 10-15 minutes. You can leave it on the stove for longer if you like.
- Chili can be served immediately or stored in the refrigerator for 4-5 days. Garnish with your favorite chili ingredients and enjoy!
Notes
Chunky salsa can be used in place of the canned tomatoes, if needed. I’ve made the recipe both ways and I works great either way.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegetarian
- Method: stovetop
- Cuisine: American
made it a few nights ago, to use up black beans in the fridge. delicious.
cooked a squash and mashed it up to add.
no italian seasoning so winged it by throwing in the spices separately.
Subbed Buternut (or other winter squash) for the pumpkin. Great recipe, have made twice now.
So glad to hear it!!
Beautiful chili…very colorful & tasty!! Instead of 3 cans of Black Beans I used one can each of Pinto, Red Kidney & Pinto Beans….otherwise I followed the recipe to a tee!! It’s a keeper & will be in constant rotation throughout the winter for me!!
Awesome! So glad you enjoyed it! I’ve been making it a lot this fall 🙂
Who knew pumpkin good make such a delicious chili? Made as directed with the exception of throwing in a half can of chopped jalapenos for more heat. We loved it but would leave out for others. Making another batch today! Thanks for such a delicious, wholesome, healthy an easy recipe !
Thank you, Pam! I’m so glad you enjoyed it! I love the creaminess it adds to chili!
Today I made this for the second time, and doubled the recipe for leftovers. Your pumpkin black bean chili is delicious! Thank you!
Awesome!! I’m so glad you like it! It’s my favorite this time of year 🙂
Sounds great, but do you know how many calories are in a serving? And what the serving size is?
Thanks,
Bonnie
Thanks, Bonnie! I don’t currently have that information but am working on adding to more posts, sorry about that!
Made this chili last night for my National Championship party and it was a huge hit! Even all my meat lovers wanted the recipe! Thank you so much for such a successful, tasty, recipe!
Yah!! I’m so glad everyone enjoyed it! 🙂
I just made this tonight and it was seriously one of the best I’ve had (and I’ve tried a lot) The only changes I made was I added cayenne to spice it up and used only about 1 3/4 cups broth for a thicker consistency. I topped it with onions, jalapeños and sour cream. My whole family loved it!
That’s so nice to hear, Michelle!! I’m so glad that the whole family loved it too! Thanks so much for letting me know 🙂
Yum! Made this tonight – it was delicious. The sauce was quite liquid so next time I’ll either use less stock or thicken it up with some flour. We had it with a baked sweet potato – heaven! Thanks for the recipe.
I’m glad you liked it, Josie! Thank you 🙂
I love that tradition of eating chili on Halloween! We usually make homemade pizza and then head out trick-or-treating! 🙂
That sounds like a great tradition too!!
My family always had chili on Halloween too! Love this smoky combination!
It’s such a great Halloween meal! So fun!
I like the idea of a make ahead meal before trick or treating. Usually halloween is so crazy getting the kids into their costumes, dinner is the last thing on my mind. I’ll have to try it!
It’s so nice to just be able to heat it up!
Love your tradition of chili and the office! We may have to steal the idea 🙂
Haha, you totally should! It makes for a pretty great Halloween 🙂
We have a Halloween chili tradition, too!!! I love it! Isn’t it such a cozy way to kick off chili season? This looks so inviting!
That’s awesome!! It’s a pretty great tradition to have! 🙂
I LOVE chili Izzy and these are some of my favorite flavors! I too love making chili on Halloween and this version is just perfect!
Thanks so much, Marcie! 🙂
I love that you added pumpkin to your chili, Izzy! It’s SO good and ads just another level of nourishing ingredients to the mix! The maple is a nice addition too.. I’ll have to give it a go! Now, that little Eli will be the cutest in his little pumpkin suit! xo
Awwww I can’t wait to see Eli in his little pumpkin outfit! So cute! And I love the tradition of chili (and Office episodes!) on Halloween. So fun!
His pants are the best part! I can’t wait to get him all dressed up 🙂 Thanks, Liz!
Looks good! Have you already posted your regular chili recipe? I’d be interested in that too.
Thanks, Penny! I have a few chili recipes, but this 3 Bean Loaded Veggie Chili is one of my favorites 🙂
Thank you! I can’t wait to try it.
It’s really good! I’m planning on making it again this week 🙂
I’m not a big pumpkin fan when it’s the predominate flavor, so I can totally get behind pumpkin in chili, especially with all those spices. Great pairing Izzy!
I’m kind of obsessed with pumpkin, haha, but I really love putting it in savory dishes where the flavor is a little more mellow! Thanks, Katie! 🙂