Vegan Pumpkin Chili
This hearty, deeply spiced pot of chili proves that plant-based comfort food can be every bit as satisfying as the classic version — maybe even more so. Pumpkin puree does something magical here: it thickens the base, adds a subtle earthiness, and binds together the black beans, kidney beans, and diced tomatoes into a rich, velvety stew. A bold spice blend of chili powder, smoked paprika, cumin, and coriander gets bloomed in olive oil before the liquids go in, which is the move that makes the whole pot taste like it simmered all day. After about 25 to 30 minutes of uncovered simmering, the chili tightens up beautifully and the flavors meld into something genuinely craveable. A squeeze of fresh lime juice stirred in at the end brightens everything and keeps it from feeling heavy. Sliced avocado and cilantro on top take it from weeknight dinner to something you'd proudly serve guests. This recipe makes six servings, so leftovers are practically guaranteed — and it only gets better the next day.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp lime juice (from about 1 lime)
For serving
- fresh cilantro, chopped (optional)
- sliced avocado (optional)
- lime wedges (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, coriander, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic and spices don't scorch.
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