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Vegan Pumpkin Chili (Oil-free!)

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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.

vegan-pumpkin-chipotle-chili-9-1-of-1

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!)

Brandi Doming
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.
5 from 39 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine American, Gluten-free, Vegan
Servings 8 cups
Calories 203 kcal

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 is based per cup.
The chili powder I used from Sprouts is very dark (as can be seen in the photo) so that is why my chili looks rather dark. If  using a standard American chili powder, some are more red than others. My homemade chili powder recipe I often use and it makes the chili more red than brown.

Nutrition

Serving: 1cupCalories: 203kcalCarbohydrates: 37.4gProtein: 10.8gFat: 0.5gSaturated Fat: 0.1gSodium: 484mgPotassium: 276mgFiber: 11.6gSugar: 5gCalcium: 88mgIron: 4mg
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword easy vegan chili, pumpkin chili recipe, vegan pumpkin chili

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. You can read my full disclosure policy here.

Filed Under: Beans/Legumes, Gluten Free, Kid Friendly, Kid-Friendly Meals, Main Dishes, No Bake, Soups Tagged With: beans, Chili, Chipotle, Dinner, Low fat, Pumpkin, Smoky, soup, Spicy

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Comments

  1. Nancy

    June 7, 2019 at 12:20 am

    5 stars
    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!

    Reply
  2. Laura

    October 24, 2019 at 1:46 pm

    Can I make this in a slow cooker? Suggested cook time? Thank you!

    Reply
  3. Corinne

    September 27, 2020 at 8:55 pm

    5 stars
    ABSOLUTELY AMAZING AS ALWAYS!!!!!

    Reply
    • brandi.doming@yahoo.com

      September 27, 2020 at 11:28 pm

      Yay, so happy to hear that Corinne!

      Reply
  4. Lesli Langsmith

    September 28, 2020 at 9:53 pm

    5 stars
    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.

    Reply
    • brandi.doming@yahoo.com

      October 10, 2020 at 4:50 am

      So awesome to hear Lesli, thank you!!

      Reply
  5. Molly

    September 29, 2020 at 11:08 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      October 10, 2020 at 4:50 am

      Awww that is so wonderful Molly! So happy you loved this so much!

      Reply
  6. Chris Day

    October 2, 2020 at 8:31 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      October 3, 2020 at 6:46 am

      So wonderful, thank you for the feedback Chris!

      Reply
  7. MahalaP

    October 5, 2020 at 5:02 am

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      October 5, 2020 at 4:46 pm

      Yay! Wonderful feedback, thank you!

      Reply
  8. Wendy

    October 16, 2020 at 8:05 pm

    5 stars
    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!!

    Reply
    • brandi.doming@yahoo.com

      October 18, 2020 at 3:06 am

      AWesome!! Yes, it’s just for body and creaminess, not the flavor, thank you!

      Reply
  9. Heather

    October 21, 2020 at 11:38 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      November 6, 2020 at 9:25 pm

      Woohoo this is so amazing, thank you so much for sharing Heather!!

      Reply
  10. Laura K.

    October 30, 2020 at 5:41 pm

    5 stars
    Made this last night. Was not too sure I would like it, as I’m not a chili lover and most chilis all have the same flavor profile to me. But this looked healthy and intriguing with the pumpkin addition to make the chili more creamy (it makes it more healthy too I think). The chili was pretty easy to make, and much to my surprise, had a unique, deep flavor that I LOVED (and as mentioned above, I’m not a big fan of chili). I followed the recipe to a “T” and prepped the lemon cream sauce the night before as directed. It thickened up perfectly overnight. It did not have a strong lemon flavor and really takes the already-delicious chili to an even higher level when drizzled on top. As for my husband, he (unlike me) tends to love most chilis, but doesn’t like pumpkin. However, he really loved this chili (and didn’t end up using any of the lemon cream sauce on top – he said the flavor of the chili was perfect to him “as is”). Neither of us could taste even a trace of pumpkin flavor. Will be making this again.

    Reply
    • brandi.doming@yahoo.com

      October 31, 2020 at 3:41 am

      Really wonderful to hear this Laura, thank you so much for sharing!

      Reply
  11. Mandy

    November 21, 2020 at 12:56 am

    5 stars
    Made this today and it is fantastic! I loved the addition of the chipotles since they gave it some fire as well as a lovely smoky flavor. I upped the amount a tad since I like my food spicy but there’s nothing else I would change about this recipe. It’s perfect for this time of year and I’m planning on making more to freeze as soon as I can get a few more cans of pumpkin.

    Reply
    • brandi.doming@yahoo.com

      November 21, 2020 at 7:42 am

      So happy you loved it Mandy!!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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