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Bowl of 30-minute vegetarian pumpkin chili topped with cilantro

30-Minute Vegetarian Pumpkin Chili

This 30 Minute Vegetarian Pumpkin Chili is hearty, flavorful, and packed with plant-based protein. Pumpkin puree adds natural sweetness and creaminess, while fire-roasted tomatoes, beans, and warming spices create a comforting, nutrient-rich meal perfect for fall or any cozy evening.

  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 1 tbsp vegetable oil (coconut or olive oil preferred)
  • 1 ½ cups (200g) yellow onion, diced
  • 1 cup (125g) poblano chili pepper, diced
  • 1 tsp ground cumin
  • 1 ½ tbsp chili powder
  • 2 tsp smoky paprika
  • 1 tsp sea salt
  • 1 minced chipotle chili (optional)
  • 1 tbsp adobo sauce (optional)
  • 2 cups (465g) vegetable broth
  • 1 can (14 ½ oz / 411g) fire-roasted tomatoes, with juice
  • 1 can (15 ½ oz / 440g) cooked black beans, drained and rinsed
  • 1 can (15 oz / 425g) cooked pinto or kidney beans, drained and rinsed
  • 1 cup (270g) pumpkin puree
  • 3 cloves garlic, minced
  • 2 tsp ground black pepper
  • 1 tsp dried oregano

Instructions

  1. Heat oil: In a large pot or Dutch oven, heat vegetable oil over medium heat until shimmering.
  2. Sauté vegetables: Add diced onion and poblano pepper. Cook 8–10 minutes over medium-low heat until softened, with slight charring on edges for flavor.
  3. Add spices: Stir in cumin, chili powder, smoked paprika, and sea salt. Add chipotle chili and adobo sauce if using. Cook for 1 minute until fragrant.
  4. Add liquids & main ingredients: Pour in vegetable broth, then add fire-roasted tomatoes (with juice), black beans, pinto beans, pumpkin puree, garlic, black pepper, and oregano. Stir to combine.
  5. Simmer: Bring to a simmer, then reduce heat to low. Cook 10–20 minutes, allowing flavors to meld and chili to thicken.
  6. Serve: Ladle into bowls and top with optional cilantro, avocado, jalapeños, or sour cream.
  7. Store: Refrigerate leftovers in a covered container for up to 3 days, or freeze up to 3 weeks. Reheat gently on the stovetop before serving.

Notes

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  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegetarian, American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 6g
  • Sodium: 680mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 52g
  • Fiber: 12g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: vegetarian pumpkin chili, pumpkin chili recipe, 30 minute chili, easy vegan chili, fall chili recipes