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.

Prep: 5 minCook: 45 minTotal: 1 hour
Servings: 6 1x


  • 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


  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
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