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Vegetarian Pumpkin Chili

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Warm up with this hearty vegetarian pumpkin chili, packed with cozy fall flavors, protein-rich beans, and seasonal spices. Perfect for a meatless meal that satisfies!

$10.16 per recipe / $1.27 per serving

Bowl of vegetarian pumpkin chili in bowl with toppings next to a plate of cornbread and pumpkin serve ware full of chili.

This was my first time making pumpkin chili and I can’t believe I’ve never had it before!

I made a few adjustments to make this meal completely vegetarian, but you can always add ground beef or turkey if you want!

This recipe combines the comforting flavors of traditional chili with a twist of seasonal pumpkin, creating a rich, flavorful dish that’s both satisfying and nourishing.

This recipe works because it’s:

  • Full of nutrient-dense ingredients. Pumpkin is loaded with vitamins A and C, fiber, and antioxidants. Paired with protein-rich beans and lentils, this chili is as nutritious as it is delicious.
  • Easy to customize. You can easily adjust the level of spice, swap in different types of beans or vegetables, or even add toppings like avocado, cheese, or tortilla chips to make it your own.
  • Perfect for meal prep. Like most chilis, this one only gets better as the flavors meld over time, so it’s ideal for making ahead and reheating for quick meals throughout the week.

Step-by-Step Instructions

Pumpkin shaped bowl full of vegetarian pumpkin chili on table with plate of cornbread nearby.

Preheat your oven to 400 degrees.

Peel and cube ½ a sweet potato and ½ a butternut squash. Place on baking sheet and spray with avocado oil cooking spray. Cook for 30-35 minutes until the pieces are soft and tender.

While the vegetables are cooking, heat 1 Tablespoon of olive oil in a dutch oven or large soup pot over medium heat. Add 4 cloves of minced garlic and ¼ cup chopped onion to the pot and cook for 2-3 minutes. Season the onion and garlic with ½ teaspoon salt, ¼ teaspoon pepper, 2 Tablespoons chili powder, and ½ Tablespoon ground cumin.

Add 15 ounces pumpkin puree, 14.5 ounces fire roasted tomatoes, 15.5 ounces tri-bean blend, 1 cup beef broth, and 15.5 ounces lentils to the pot. Simmer for 10 minutes.

Add the roasted sweet potatoes and butternut squash to the pot and stir to combine. Serve warm with desired toppings.

Recipe Costs

Spoon rests in bowl of pumpkin chili with Greek yogurt, shredded cheese, and cilantro

This recipe costs $10.16 to make which is $1.27 a serving! This is a super affordable meal largely because it’s vegetarian. Beans and lentils are a great source of protein and fiber that are a much more affordable option to meat.

  • Sweet potato – $0.71
  • Butternut squash – $1.81
  • Cooking spray – $0.15
  • Olive oil – $0.20
  • Garlic – $0.20
  • Onion – $0.13
  • Salt and pepper – $0.05
  • Chili powder – $0.23
  • Cumin – $0.10
  • Pumpkin puree – $2.29
  • Fire roasted tomatoes – $1.79
  • Tri-bean blend – $1.00
  • Beef broth – $0.50
  • Lentils – $1.00

Serve This With

This recipe goes great with:

FAQs

A bowl of vegetarian pumpkin chili with toppings next to plate of cornbread and large bowl of extra chili.
How can I make this chili spicier?


For more heat, add extra chili powder, diced jalapeños, or a pinch of cayenne pepper. You can also add hot sauce or spicy chipotle peppers in adobo sauce for a smoky kick.

Can I make this chili in a slow cooker?


Absolutely! After sautéing the onion and garlic, transfer everything to the slow cooker (no need to roast the sweet potato and squash) and cook on low for 6-8 hours or on high for 3-4 hours. This lets the flavors blend even more.

Is this chili freezer-friendly?


Yes, this chili freezes well. Let it cool completely, then transfer to airtight containers or freezer bags. Freeze for up to 3 months, and reheat on the stove or in the microwave when ready to enjoy.

Can I add other vegetables to this chili?


Definitely! Bell peppers, carrots, or zucchini would all make great additions to this chili, adding extra flavor and nutrition.

Spoon rests in bowl of pumpkin chili with Greek yogurt, shredded cheese, and cilantro

Vegetarian Pumpkin Chili

The Ashcroft Family Table
Warm up with this hearty vegetarian pumpkin chili, packed with cozy fall flavors, protein-rich beans, and seasonal spices. Perfect for a meatless meal that satisfies!
No ratings yet
$10.16 per recipe / $1.27 per serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings
Calories 206 kcal

Ingredients
  

  • ½ sweet potato
  • ½ butternut squash
  • avocado oil cooking spray
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • ¼ cup chopped onion
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons chili powder
  • ½ Tablespoon cumin
  • 15 ounces pumpkin puree
  • 14.5 ounces fire roasted tomatoes, undrained
  • 15.5 ounces tri-bean blend (or black beans), drained and rinsed
  • 1 cup beef broth
  • 15.5 ounces canned lentils, drained and rinsed

Instructions
 

  • Preheat your oven to 400 degrees.
  • Peel and cube sweet potato and butternut squash. Place on baking sheet and spray with avocado oil cooking spray. Cook for 30-35 minutes until the pieces are soft and tender.
  • While the vegetables are cooking, heat olive oil in a dutch oven or large soup pot over medium heat. Add minced garlic, and chopped onion to the pot and cook for 2-3 minutes. Season the onion and garlic with salt, pepper, chili powder, and ground cumin.
  • Add pumpkin puree, fire roasted tomatoes, tri-bean blend, beef broth, and lentils to the pot. Simmer for 10 minutes.
  • Add the roasted sweet potatoes and butternut squash to the pot and stir to combine. Serve warm with desired toppings.

Nutrition

Calories: 206kcal | Carbohydrates: 37g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 594mg | Potassium: 770mg | Fiber: 12g | Sugar: 6g | Vitamin A: 16.07IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 5mg
Keyword pumpkin chili, vegetarian pumpkin chili
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