Vegetarian Pumpkin Chili

Name: Vegetarian Pumpkin Chili
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: chili
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 large garlic cloves, minced; 2 teaspoons chili powder; 1 teaspoon cumin; ¼ teaspoon cinnamon; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups finely diced walnuts; 1 15oz. can black beans, liquid included; 1 15oz. can diced tomatoes, liquid included; 1 15oz. can pumpkin puree; 2 cups unsalted vegetable broth

October 19, 2018 (last updated July 2, 2021) // 15 Comments » //★★★★★ 5 from 5 reviews

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe·Print Recipe

Vegetarian Pumpkin Chili — Pumpkin Chili is so easy to make and delicious! The walnuts and black beans give this vegetarian chili such a perfectly hearty texture.

It’s chili season, my friends, and I am HERE for it. I’m all about the warm, hearty bowls to curl up with on the couch. To snuggle under a blanket with. To make a big ol’ pot for the big game. You know, the usual chilly fall cozy vibes.

When I was thinking about chili the other day, I realized two things. First, since I have this black bean and butternut squash sausage chili already on the blog, I wanted a vegetarian option for you guys that also felt super hearty and filling. Second, it’s pumpkin season and I have a pumpkin craving that I just cannot shake.

So, vegetarian pumpkin chili HAD to happen. Once it popped into my head, it just couldn’t NOT happen, you know?

I mentioned it to Allie who blogs at Miss Allie’s Kitchen and will be contributing some recipes here on The Toasted Pine Nut, too. She whipped up a batch and said her husband (also named Jared because I’m pretty sure she and I are soul sisters) ate TWO bowls and asked, “what meat is in here?”

Mwahahaaa literally tricking people into eating things that aren’t what they seem is one of my favorite past times. So, hearing this brought me much joy. But, the point is. This chili is husband approved.

But don’t freak about not getting enough protein, the chopped walnuts and black beans add an awesome plant-based protein punch. And, can we talk about how pretty the green and red peppers are? I couldn’t stop staring at them.

The pumpkin is a nice surprise. It not only adds a silky texture but also a depth of flavor that is so festive for fall.

Ingredients for pumpkin chili

olive oil
onion
green bell pepper
bell pepper
garlic cloves
chili powder
cumin
cinnamon
salt
black pepper
walnuts
black beans
diced tomatoes
pumpkin puree
unsalted vegetable broth

How to make pumpkin chili

Sauté the veggies. Begin by heating the olive oil in a large stock pot or a Dutch oven over medium heat. Place the diced onion and peppers and sauté until soft, about 6-8 minutes.

Add that spice. Grab the garlic, chili powder, cumin, cinnamon, salt and black pepper and add it to the pot. Sauté for another 2-3 minutes to release the flavor.

Process the walnuts. While the veggies cook, chop your walnuts, or pulse them in a food processor until finely diced.

Add to the top. Add the walnuts, black beans, tomatoes, pumpkin puree and broth to the pot and stir.

Boil then simmer. Bring to a boil, reduce to a simmer and cover. Let this simmer for about 30 minutes, stirring occasionally.

Enjoy! Serve hot, with desired toppings like sour cream, avocado, shredded cheese, or chopped cilantro.

More pumpkin recipes:

Alright guys, check out the full recipe below. print it out. Save it forever. This will be a staple in your home this fall!