Vegetarian Pumpkin Chili

  • Author: Lindsay Grimes Freedman
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Diet: Vegetarian


This Vegetarian Pumpkin Chili is hearty and delicious! The walnuts and black beans pack a protein punch while the pumpkin makes for a silky smooth chili.



  • 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


  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.