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5 from 1 vote

Pumpkin chili? Say what?! This vegan pumpkin chili recipe is packed full of creamy goodness, even with it being dairy-free. Loaded with two different types of beans, quinoa, and veggies, this pumpkin vegetarian chili is a good source of plant-based protein.

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  • Water + vegetable bouillon are what makes the stock for this dairy-free pumpking chili. That being said, you are welcome to use regular vegetable broth as well. Use whichever you like best.
  • Onion
  • Garlic
  • Ginger adds warmth, subtle spiciness, and a fresh crispness to this vegetarian pumpkin chili recipe.
  • Pumpkin purée makes this vegan chili what it is. You can use canned pumpkin purée or fresh.
  • Red bell pepper is an excellent addition to chili as it adds an additional flavor and texture to the mix.
  • Sweet corn adds a subtle crunch to this easy pumpkin chili recipe.
  • Beans – You can’t have vegan chili without beans. This recipe calls for black beans and great northern beans, two of my favorites.
  • Quinoa adds additional protein and shape to the vegan chili adding interest.
  • Tomatoes
  • Jalapeño
  • Spices bring it all together with cumin, chili powder, salt, and pepper.


This recipe is pretty versatile, and you can mix it up as well to utilize pantry staples or your favorite plant-based protein.

  • The black beans or great northern beans can easily be swapped for a different bean of your choice.
  • If you aren’t a fan of quinoa or don’t ahve it on hand, some chestnut mushrooms would add an earthy taste
  • The vegetable bouillon can be replaced with store bought vegetable broth or some homemade veggie stock.

How to Make Vegan Pumpkin Chili

Sauté garlic, ginger, and onion: Add half of a cup of water, garlic, ginger, and onion to a large pot and cook until onions are semi-translucent over medium heat.

Add ingredients and bring to a boil: Pour in the remaining water, vegetable bouillon, bell pepper, quinoa, jalapeño, and spices.

Add in remaining ingredients and simmer for 15-minutes: Turn down to a simmer and add pumpkin, tomato, corn, and beans.

Serve: Scoop into bowls and sprinkle green onion over top.

How to Make Quinoa Pumpkin Chili in a Slow Cooker

Alternatively, you can make this vegan pumpkin chili recipe in your slow cooker. Simply add all ingredients (apart from the green onions) to your slow cooker and leave on low heat for 5+ hours. This is an excellent option if you and your family often eat at different times or if you are partial to a second helping… I know I am! 

Best Ways to Serve Chili

This easy pumpkin chili recipe is nutrient-dense. Meaning, it contains beans and quinoa for healthy plant-based proteins. In addition, it is packed with complex carbohydrates in the form of fresh vegetables so you can enjoy this recipe as is and be fully satisfied. However, if you did want to (pumpkin) spice things up, here are some easy ideas:

  • Coriander and lime rice
  • Vegan sour cream (healthy plant-based fat)
  • Guacamole or sliced avocado (healthy plant-based fat)
  • A squeeze of fresh lime juice
  • Salsa
  • Warm tortillas

How Spicy is this Recipe?

This recipe is low-medium spice level so most people should be able to handle it fine, but you can adjust the amount of jalapeño and chili powder to suit your spice tolerance. For example, if you prefer a mild chili, you can half the jalapeños or add some creamy toppings such as vegan sour cream made with cashews or a scoop of thick dairy-free coconut yogurt or coconut cream. You could even balance out the chili with bread or a side of rice. 

Best Ways to Store Pumpkin Chili

If you have any leftovers (which is likely since this recipe is for a feast), you can keep your quinoa pumpkin chili in the fridge for 4-6 days. The longer the pumpkin vegetarian chili sits in the fridge, the thicker the chili will become. If you prefer a thinner consistency, you can add a cup of veggie broth when you reheat your chili. 

Eco Tip! Storing leftovers in a sealable glass container keeps food fresh for longer.

Can Pumpkin Chili Be Frozen?

If you enjoy meal prep, you can freeze your dairy-free pumpkin chili in an airtight container for up to 6-months. Then, to consume, leave in the fridge overnight to defrost and reheat over low-medium heat until piping hot.

More Fall Recipes

I hope you LOVE this pumpkin soup recipe! It’s:
& Oh-so Cozy!

If you try this vegan pumpkin quinoa soup recipe, let me know! Leave a comment, rate it, and remember to take a pic and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!


Two bowls of pumpkin chili with green onions on top.
5 from 1 vote

Vegan Pumpkin Chili

Yield 16 Cups or 3.7 Liters
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Fresh and filling, this vegan pumpkin chili is perfect for a feast! It is nutrient-dense and easy to make so all can enjoy. 


  • 4 1/2 cups water + vegetable bouillon
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 2 inches fresh ginger, peeled & minced
  • 3 cups pumpkin, puréed (or two 14-ounce cans of pumpkin puree)
  • 1 red bell pepper, diced
  • 1 cup sweet corn
  • 1 1/2 cups black beans, cooked
  • 1 1/2 cup great northern beans, cooked
  • 1 cup quinoa
  • 1 14- ounce can crushed tomatoes
  • 1- inch jalapeño, minced
  • 1 teaspoon cumin
  • 1 teaspoon Himalayan salt
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons chili powder
  • green onions, diced (for topping)


  • Add half of a cup of water, garlic, ginger, and onions to a large pot and cook until onions are semi-translucent over medium heat.
  • Pour in the remaining water, bell pepper,  vegetable bouillon, jalapeño, quinoa, cumin, salt, black pepper, and chili powder. Bring to a boil. 
  • Turn down to a simmer and add pumpkin, tomato, corn, and beans.
  • Let simmer for 15 minutes.
  • Scoop into bowls and sprinkle green onion over top.
  • Enjoy!


Please read through the above blog post for helpful tips & tricks!


Calories: 105kcal, Carbohydrates: 20g, Protein: 5g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Trans Fat: 0.001g, Sodium: 419mg, Potassium: 322mg, Fiber: 4g, Sugar: 2g, Vitamin A: 2306IU, Vitamin C: 13mg, Calcium: 32mg, Iron: 2mg

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