This Easy Vegan Pumpkin Chili is 1 pot, ready in 30 minutes, oil-free and meatless. It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers for a warming, full-on flavored meal.
VEGAN CHIPOTLE CHILI
There is no turning back, pumpkin is looking at you from every corner. While most are in the sweet corner, today I’m sharing with you a savory pumpkin recipe. I love, love soups, stews and chilis. I also especially love spicy food. I don’t like things excessively spicy, but more like a good kick of heat that is undeniable, but that won’t have you sweating. This Vegan Pumpkin Chipotle Chili does just that. It has a good spicy flavor, but is totally manageable by how much chipotle you add.
This chili has amazing flavor. Using pumpkin in this chili gives it some extra thickness and body, as well as creaminess. No need for nuts, oil or fat! The chipotle peppers are a nice smoky compliment and add an extra depth of flavor alongside the chili powder and cumin.
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Chili beans: You can buy cans labeled this or do 3 cans of your preferred beans. I like red kidney, pinto and black beans.
- Onion
- Garlic
- Chili powder: I used the chili powder pictured below for this recipe. However, I’ve also used my homemade chili powder recipe and it’s phenomenal. Mine is not as brown/dark as the Sprouts brand, so your chili may vary in how dark or red it is based on the chili powder used. Just make sure to be using a standard American chili powder and salt-free.
- Cumin: Cumin is classic in chili, as it adds another layer or flavor and subtle smokiness. A little goes a long way.
- Chipotles in adobe sauce: This is what takes this vegan pumpkin chili up a notch. It is spicy, smoky and has amazing flavor.
- Pumpkin puree: This replaces oil and helps to thicken the soup. Do not worry, you don’t taste pumpkin.
- Tomato sauce
- Coriander: Optional
VEGAN SOUR CREAM
As if the chili wasn’t delicious enough, I created a super tangy Lemon Cream Sauce to drizzle all over the top. 100% vegan, oil-free and creamy heaven, thanks to magical cashews. This is totally optional, but because the chili is smoky and spicy, the lemon cream really tastes incredible with it. Before I was vegan, I always loved sour cream on my chili, so this is kind of the same concept. While I didn’t create it to be a “sour cream” originally, it certainly has a similar taste and texture and works great as a vegan sour cream replacement.
I had the pleasure again to create something for the Sprouts brand. This is my favorite grocery store to shop at, the staff is always incredibly friendly and I love all of the vegan options.
HOW TO MAKE VEGAN PUMPKIN CHILI
Step 1: Start by chopping your veggies and cook them until soft.
Step 2: While the onions and garlic are cooking, gather your remaining ingredients so they are ready to go.
Step 3: Add the chili powder, cumin, coriander, salt, chipotle peppers and sauce and tomato sauce. Cook, stirring constantly for about 1 minute.
Step 4: Add the remaining ingredients plus 1 cup of water and stir well, bring to a boil and then simmer about 20 minutes until thickened. If you’d like it thinner, add a tiny bit more broth or water.
This Vegan Pumpkin Chipotle Chili is so good. Seriously. Every Christmas it is tradition at my house to hold the Christmas Eve party, and without fail, I always make my 30 Minute Mexican Chili. Nobody in my family is vegan, except my husband, daughter and I. Regardless of that fact, all the meat-eaters love and devour every bite of the Mexican chili. But now it’s got some competition.
You will likely have extra Lemon Cream Sauce too, so that could be used on tacos, burritos, enchiladas…really anything that a tangy sauce would compliment. Enjoy!
MORE VEGAN CHILI AND SOUP RECIPES
- Vegan Cocoa Black Bean Chili
- Vegan Pumpkin Red Lentil Chili
- Hearty Vegan Buckwheat Chili
- Lazy Red Lentil Curry Soup
- Vegan Cauliflower Curry Soup
- Lazy Day Vegan Tomato Bisque
- Tomato Rice Vegetable Soup
- Healthy Potato Carrot Tomato Soup
A big thank you to Sprouts for sponsoring this post and their continued wonderful relationship and products!
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Pumpkin Chili (Oil-free!)
Ingredients
FOR THE CHILI
- 1/2 cup (120g) water or low-sodium veggie broth
- 1 1/2 cups (235g) finely diced white onion
- 6 large garlic cloves, minced (16g or 1 1/2 tablespoons)
- 1 tablespoon + 1 teaspoon standard American chili powder (use store-bought or my homemade blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (optional)
- 1 1/2 - 2 teaspoons salt (this will vary depending on your tomato sauce or broth)
- 2-3 teaspoons minced chipotle peppers in adobo sauce (I used 3 tsp, add as little or as much to desired heat level. Make sure to remove the seeds if you don't like super spicy)
- 1 1/2 cups (360g) tomato sauce/puree
- three 15 oz low-sodium cans of chili beans, drained & rinsed well (or 1 can each of black beans, pinto beans and kidney beans)
- 3/4 cup (180g) pumpkin puree
OPTIONAL LEMON CREAM SAUCE (this really goes amazing with the smoky spice!)
- 2/3 cup + 2 heaping tablespoons (140g) raw cashews
- 2/3 cup water
- 3 tablespoons (45g) fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon fine sea salt
- I use this scale.
Instructions
- If making the lemon cream sauce, you will need to make it the day before wanting to eat the chili, as it needs overnight to firm up in the fridge. Simply add all the ingredients to a power blender and blend until completely smooth. It is very runny after making it, but firms and thickens a lot in the fridge, similar to a sour cream consistency. I did not soak my cashews since I have a vitamix, but if you don't, you will need to soak your cashews overnight to soften, drain and rinse, then blend in a food processor as smooth as you can get it along with the other ingredients.
- For the chili, add just the 1/2 cup water/broth to a pot with the onion and garlic over medium heat. Once it starts simmering, cook about 8 minutes until the onions are very soft and the liquid has evaporated.
- Get your remaining spices and ingredients ready while the onions are cooking.
- Add the chili powder, cumin, coriander, salt (I started with 1 1/2 teaspoons), chipotle peppers and sauce and tomato sauce. Cook, stirring constantly for about 1 minute.
- Add the remaining ingredients plus 1 cup of water/broth and stir well, bring to a boil and then lower the heat to a simmer and cook for about 20-30 minutes until thickened and the flavors have deepened. I like to put it on very low heat and let it gently simmer for 30 minutes to really deepen the flavor, but you can get away with just 20 minutes if needed. If you'd like it thinner, add a tiny bit more broth or water. Taste and add any more salt if needed or more chipotle if you'd like it spicier.
- Serve with lemon cream and fresh cilantro, if desired. The cream really does go amazing with the smoky, spicy flavor!
Notes
Nutrition
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I love beans and eat them in various dishes regularly but I was not expecting this!!! I added smoked paprika but made no changes besides that. The pumpkin adds something different, the creaminess you never knew your chili needed ;). My boyfriend (non – vegan) LOVED it and I’m excited to take it to work for lunch this week!
I’m so happy to hear that Stacy! Wonderful review! Would you mind clicking the star rating too? Thank you!
Would raw cashew butter work in place of the cashews for the lemon cream sauce? Neither my blender or my food processor are state of the art.
Hi Heather! Yes, definitely, just use the same weight amount, which would equal to 5 tablespoons of raw cashew butter 🙂
Brandi thank you so much! I will let you know how it goes. You are just amazing! It is so wonderful to be able to eat creamy sauces again without the dairy. I was already a vegetarian, but I was so sad when I realized I was lactose intolerant, and your recipes have brought all the fun and deliciousness of creamy dishes back into my diet! Thank you!!
I’m so happy to hear that and to be of help Heather, I hope you love it, that is one of my favorite all-purpose sauces!
Brandi thanks so much for answering my questions and helping out with the measurements for cashew butter vs raw cashews! This chili is incredibly flavorful, and the sauce is the perfect compliment to it. Thanks for the amazing recipes and for your willingness to answer questions. You are the best!
Wonderful Heather, so glad to hear it worked out!!
OMG this is one of THE BEST vegan recipes I have ever made. I made vegan pumpkin garlic knots to eat with it. We are sooooo happy!!!! Thank you so much!
Oh yay, so very happy to hear that Kristin! Thank you so much for making it and leaving your review!!
Made this today. When I went to add the pumpkin, I realized the whole can had a funny smell to it, and had to throw the whole can out. I subbed out frozen butternut squash. I thought the chili came out great. Everyone in my family enjoyed. What more can a man ask for.
Glad you loved it!
This is a family staple. Just whipped it up yet again. Only takes a few minutes. It is always a hit and we polish it all off happily. I already had the lemon cream sauce in ya f as I made it a few days ago to pour over bow tie pasta for farfelle with lemon cream sauce. Your recipe is a total winner and as you can see, almost everything g you create can be used with so much versatility! Thanks Brandi!
Can I make this in a slow cooker? Suggested cook time? Thank you!
ABSOLUTELY AMAZING AS ALWAYS!!!!!
Yay, so happy to hear that Corinne!
I made this recipe on Saturday and IT IS WONDERFUL! The lemon sauce really is key though – it is a must! Awesome all the way around and a really easy recipe.
So awesome to hear Lesli, thank you!!
This is too good to be true! I made this to have for dinner this week and I find myself looking forward to dinner all day every day. My mouth waters thinking about. The lemon cream sauce is so amazing on top. I sent the recipe to my parents, BEGGING them to make it because I know they will love it as much as I do! This will be a repeat recipe for sure!
Awww that is so wonderful Molly! So happy you loved this so much!
This one is a keeper! My husband and I really loved it and I’m looking forward to trying it with the lemon cream sauce next time (I used my homemade sour cream). Thank you!
So wonderful, thank you for the feedback Chris!
Another 5-star recipe! The flavors work together perfectly. I LOVE that I only need 8 ingredients – really cuts down my cooking/prep time as well as the cost. The pumpkin really makes this chili special – as does the lemon cream sauce. Thanks!
Yay! Wonderful feedback, thank you!
Excellent!!! I used your recipe for the chili spices and added the “sour cream” definitely don’t taste the pumpkin but it adds body and creaminess. So satisfying and super healthy. And – very easy to make!!
AWesome!! Yes, it’s just for body and creaminess, not the flavor, thank you!
Brandi, you’re going to love this! I know I commented on this recipe a couple of years ago, but I just made it again and took it to share with a couple of the girls at work, who are not vegans. They LOVED it, including the lemon sauce! In fact they liked it so much I have been asked to bring it to our Halloween potluck next week even though no one in our department is a vegan except for me!!! What a tribute to you and your amazing flavorful recipes!! Thank you so much!