• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Diet Vegetarian
★★★★★ 4.3 from 6 Reviews

Vegetarian Pumpkin Chili

1 hr
GF Gluten-Free DF Dairy-Free VG Vegetarian
Avatar by: Lindsay Grimes Freedman
October 19, 2018 (Updated: March 2, 2022)
Jump to Recipe
Leave a Comment

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

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.

  • Vegetarian Pumpkin Chili
  • Vegetarian Pumpkin Chili
  • Vegetarian Pumpkin Chili

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.

Vegetarian Pumpkin Chili

More pumpkin recipes:

  • Microwave Pumpkin Mug Cake (gluten free)
  • Pumpkin Roll Cookies
  • Easy Baked Pumpkin Oatmeal
  • Pumpkin Spice Latte
  • Moist Gluten Free Pumpkin Cake
  • Gluten Free Pumpkin Spice Blondies

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

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

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.

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 4.3 from 6 reviews
Prep: 5 minCook: 45 minTotal: 1 hour
Print recipe Rate recipe Pin Save recipe
Servings: 6 1x

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
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 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

Instructions

  1. Begin by heating the olive oil in a large stock pot or a Dutch oven over medium heat.
  2. Add the diced onion and peppers and sauté until soft, about 6-8 minutes.
  3. Add the garlic, chili powder, cumin, cinnamon, salt and black pepper and sauté for another 2-3 minutes to release the flavor.
  4. While the veggies cook, chop your walnuts, or pulse them in a food processor until finely diced.
  5. Add the walnuts, black beans, tomatoes, pumpkin puree and broth to the pot and stir.
  6. Bring to a boil, reduce to a simmer and cover.
  7. Let this simmer for about 30 minutes, stirring occasionally.
  8. Serve hot, with desired toppings like sour cream, avocado, shredded cheese, or chopped cilantro.

Nutrition Info:

  • Serving Size: 1 bowl
  • Calories: 404
  • Sugar: 10.8g
  • Sodium: 2082mg
  • Fat: 27.3g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 30.1g
  • Fiber: 10.7g
  • Protein: 14g
  • Cholesterol: 0mg
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

BIG thank you to Allie from Miss Allie’s Kitchen for creating this delicious recipe and gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!

Hope you guys enjoy!! xo

154 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • overhead image of chocolate chip pumpkin spice blondies cut in squares on a white background
    Pumpkin Spice Blondies
  • white plate with pumpkin waffles with butter, syrup, pecans, and sliced apples on top
    Pumpkin Spice Waffles
  • side view of pumpkin cake with cream cheese frosting and cinnamon sprinkled on top
    Moist Gluten Free Pumpkin Cake

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarNatalie says

    Posted on 10/24/20 at 5:17 pm

    My whole family absolutely enjoyed this vegetarian pumpkin chili. It was the perfect balance of sweet and spice. I added chopped pecans for we were out of walnuts and it still turned out great. Even my husband who is an avid meat eater enjoyed it.  It will definitely be added to the fall rotation of meals in our home. Thanks again for another amazing and cozy recipe! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/25/20 at 8:06 am

      Yay! I’m so happy you guys enjoyed!! xo

      Reply
  2. AvatarCarla says

    Posted on 10/25/20 at 6:46 am

    Wow! This chili is amazing💚

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/25/20 at 8:05 am

      Yay! I’m so happy you enjoyed it!! xo

      Reply
  3. AvatarMichele Patterson says

    Posted on 1/23/21 at 11:28 am

    Full of flavor!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 1/25/21 at 8:49 am

      Yay! I’m so happy you loved!! xo

      Reply
  4. AvatarAmy says

    Posted on 10/23/21 at 7:16 am

    LOVE this chili- one of my fav recipes!
    Can leftovers be frozen?

    ★

    Reply
Older Comments

Primary Sidebar

Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Min Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Vegetarian

This is a vertical image of an angled view of a white bowl filled 3/4 the way with chocolate glaze. A whisk is coming from the top of the image, coated with chocolate sauce and streaming some down into the bowl. The bowl sits on a white surface.

5-Min Silky Smooth Chocolate Glaze

This is an overhead image shot from an angle of hot chocolate with whipped cream in a glass mug. A silver utensil is in the hot chocolate and leaning against the side of the mug. The mug sits on a hot pink surface with pieces of a broken chocolate bar on the pink surface surrounding the mug. Another bottom of a glass mug is blurred in the background with a few mini marshmallows to the top right corner of the image.

5-Min Creamy Vegan Hot Chocolate

This is an overhead image of a bowl filled with yogurt and topped with blueberry glaze. A spoon is dipping into the yogurt and leaning against the side of the bowl. The bowl sits on a white surface.
★★★★★

Gorgeous Glossy 10-Min Blueberry Glaze

This is an overhead image of a muffin tin filled with individual cheesecakes topped with pecans. The muffin tin sits on a light surface.

Rich & Creamy Caramel Pecan Cheesecake Minis

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Browse by Diet
    • Gluten Free
    • Dairy Free
    • Vegan
    • Egg Free
    • Low Carb
    • Recipe Filter
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2023 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
154 shares