This spicy vegan pumpkin chili with corn is a warm hug in a bowl—a perfect addition to your fall soup recipes lineup. It's earthy yet fiery, with a rich blend of spices and creamy pumpkin puree, making it a refreshing twist on traditional chili. With colorful bell peppers, sweet corn, and hearty beans, this dish is a standout fall chili recipe that feels indulgent yet wholesome—ideal for cozy nights when you crave comfort without the meat.
Cozy Up with Spicy Vegan Pumpkin Chili with Corn
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Servings 6 generous bowls
Large Dutch oven or heavy-bottomed pot essential for building flavor, though a stockpot works too
Wooden spoon or heat-proof spatula for stirring without scratching
Knife and Cutting Board for prepping veggies
Measuring cups and spoons to ensure proper spice balance
Can opener for accessing tomatoes, beans, and pumpkin puree
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 3 garlic cloves minced
- 1 jalapeño pepper seeded and finely chopped (omit seeds for milder heat)
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 cup frozen or canned corn kernels
- 1 15 oz can diced tomatoes, with juices
- 1 15 oz can crushed tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pumpkin puree – the heart of our chili with pumpkin puree
- 2 cups vegetable broth low-sodium if possible
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon – a nod to the pumpkin’s warm flavors
- 1/8 –1/4 teaspoon cayenne pepper adjust to taste
- Salt & black pepper to taste
- Juice of 1 lime
- 2 tablespoons fresh cilantro chopped, for garnish
Sauté the aromatics
Heat the olive oil in the Dutch oven over medium heat.
Add diced onion and cook 5–7 minutes until softened and translucent. Stir in minced garlic and chopped jalapeño and cook 1–2 minutes until fragrant.
Build the base
Add diced bell peppers and corn, stirring occasionally until peppers start to soften, about 4 minutes.
Add tomatoes and beans
Pour in diced and crushed tomatoes, stirring well to combine.
Add the black beans and kidney beans, folding them into the tomato mixture.
Spice it up
Sprinkle chili powder, smoked paprika, cumin, oregano, cinnamon, and cayenne pepper. Stir thoroughly so all veggies and beans are coated.
Incorporate pumpkin puree
Stir in the pumpkin puree – this is where it starts to resemble a unique chili recipe.
Slowly pour in vegetable broth. Stir until silky smooth. Season with salt and pepper.
Simmer for flavor
Bring the chili to a gentle simmer, then lower heat. Cover and cook 20 minutes, stirring every 5 minutes to avoid sticking.
Finish and serve
Remove lid, squeeze in lime juice, and stir. Taste and adjust salt, spice, or lime if needed.
Garnish each bowl with chopped cilantro. Optional toppings: sliced avocado, vegan sour cream, or tortilla chips for crunch.
Pairings
- Warm cornbread or jalapeño-cheddar biscuits complement the warm spices and creamy texture.
- A crisp autumn salad with roasted apples, toasted walnuts, and maple vinaigrette cuts through the chili’s richness.
- Vegan sour cream or plain Greek yogurt (non‑vegan option) adds creaminess and balances the heat.
- For a cozy beverage pairing, serve with a toasty red zinfandel or a non-alcoholic spiced apple cider.
FAQs
1. Can I make this pumpkin chili crockpot style?
Yes! After sautéing veggies and spices, transfer everything to your slow cooker. Cook on low for 4–6 hours or high for 2–3 hours, stirring in the lime and cilantro near the end.
2. What type of beans work best if I want chili with pumpkin and no beans?
Totally optional! To try a pumpkin chili no beans version, simply omit the beans and increase corn to 1½ cups. You can also add diced sweet potato for more substance.
3. Can I substitute pumpkin chicken chili if I want meat?
Absolutely. For a pumpkin chicken chili twist, shred 2 cups of cooked chicken breast or thighs and stir in at the end. Thighs add juiciness, while breast offers lean protein.
4. Is this recipe vegan-friendly and can I adapt it to vegetarian pumpkin chili recipe?
This recipe is fully vegan by default. To turn it into a general vegetarian pumpkin chili recipe, you could top it with cheese or omit beans for a lighter serving.
5. How spicy is this dip into unique chili recipe realm? And can I make it milder?
It’s moderately spicy—cayenne and jalapeño give a nice kick. To reduce heat, remove the jalapeño entirely and skip cayenne. To increase spiciness, add another jalapeño or some chipotle pepper powder.
