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Vegan Pumpkin Chili

Vegan Pumpkin Chili

This Vegan Pumpkin Chili is a delicious and healthy twist on a classic recipe. Pumpkin purée and pumpkin spice are added to a traditional blend of spices and red beans. Chickpeas are also used as a source of protein in this spicy plant based meal.
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Course: Main Course
Cuisine: American
Keyword: Vegan Pumpkin Chili
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 317kcal


  • 1 1/2 Cups White Rice
  • 1 Tbsp Olive Oil
  • 1 Red Bell Pepper chopped
  • 1 Red Onion diced
  • 4 Garlic Cloves finely chopped
  • 1/2 Tbsp Chili Powder
  • 1/4 teaspoonPumpkin Pie Spice
  • 1 teaspoon Cumin
  • 1 teaspoon Cayenne Pepper
  • 1/2 Cup Corn canned or frozen
  • 1 Cup Red Beans drained and rinsed
  • 1 Cup Chickpeas drained and rinsed
  • 1 Cup Pumpkin Purée
  • 1/3 Cup Tomato Purée
  • 1 Cup Diced Tomatoes
  • 1/4 Cup Lemon Juice
  • 1/2 Cup Vegetable Broth
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper


  • Cook rice according to package instructions, set aside and keep warm.
  • Place a medium saucepan on top of stove over medium heat. Once pan is warmed, add in 1 Tablespoon of olive oil.
  • Add bell pepper, onion and garlic and sauté until tender.
  • Add pumpkin pie spice, cumin and cayenne pepper and sauté for one more minute until vegetables are fragrant.
  • Next, add corn, red beans and chickpeas to the pan and combine with other vegetables and spices.
  • Then, add pumpkin purée, tomato purée, diced tomato, lemon juice and vegetable broth. Stir well together and let cook for 10 minutes on medium-low heat. Adjust salt and pepper before removing from heat.
  • Serve warm over white rice.


Calories: 317kcal | Carbohydrates: 65g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 578mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7490IU | Vitamin C: 36mg | Calcium: 75mg | Iron: 4mg