Vegan Pumpkin Chili

Vegan Pumpkin Chili title imageAlthough temperatures are back in the 80’s we had a few cooler days in LA… Typical fall days where the air is crisp and fragrant, and you step out in a cozy sweater, a pair of leggings and riding boots… The kind of weather that is perfect for a nice hot bowl of chili!

Ah yes!!!

I love a bowl of traditional chili, with beef browned to perfection, kidney beans, a rich tomato base and lots of spices. My maternal grandmother was of Mexican decent after all and I enjoyed many delicious bowls of homemade chili growing up.

Today, the delicious aroma that fills the air as my chili cooks fill me with a special warmth as I am transported back to those special times in grandma’s kitchen.

With a vegan daughter in the house, however, I wanted to make a scrumptious comfort food we could all enjoy together so I decided to try my hand at making a Pumpkin chili.

Pumpkin is such a delightful superfood with great texture and pairs so beautifully with all sorts of beans…

The result was truly fantastic! The pumpkin was cooked to perfecation and the flavors blended so beautifully and I just had to share my recipe 🙂

I like a chili that is rich in flavor so I used a good amount of spices so make sure to adjust to your personal preference.

Bowl of vegan pumpkin chili with corn and cilantro

Serve this chili with fresh corn and fresh cilantro, warm tortillas or crispy tortilla chips, guacamole, salsa … Whatever you would naturally serve with chili.


4.8 from 5 reviews
Vegan Pumpkin Chili
Prep time
Cook time
Total time
Serves: 8
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 8 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 large parsnip, cubed (about 1 cup)
  • 1 sugar pumpkin, peeled, seeded and cubed
  • 3 cups cooked navy beans or black eyed peas
  • 3 to 4 cups vegetable broth
  • 16 oz stewed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 2 tbsp red pepper flakes
  • fresh ground salt and pepper to taste
  • fresh corn and cilantro for garnish
  1. Heat olive oil in a large crock pot.
  2. Add onion and garlic and cook for 1 to 2 minutes until onion is translucent.
  3. Add peppers, parsnip and pumpkin and cook until almost tender, about 7 minutes.
  4. Add vegetable broth, stewed tomatoes with their juice, tomato paste and spices and bring to a boil
  5. Reduce heat and allow to simmer for 20 minutes or until pumpkin is tender.
  6. Serve hot with fresh corn and a garnish of cilantro along with warm tortillas or rice.


About Valerie 

Valerie Remy-Milora is the mother of 3 amazing girls, an author, public speaker, coach and founder of Scrumptious Moms. She is passionate about empowering moms to embrace self care and live a vibrant, joyful life with their loved ones. A health and fitness nut, she is an advocate for chemical-free living, real food and GMO labeling. She believes in the sanctity of life from conception to natural death.

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  1. (Vegan Pumpkin Chili) This chili recipe sounds really good to me. I will have to wright this one down and make it for myself sometime.

  2. Sounds yummy, I love pumpkin and chili but never tried this combination.

  3. alicia szemon says:

    never heard of a recipe like this. sounds very interesting

  4. Sarah Phillips says:

    I’ve never had Pumpkin Chili before, but I have to say this sounds fantastic. I love that it’s Vegan and healthy. It sounds super comforting as well…perfect for a chilly Fall or Winter afternoon.

  5. This pumpkin chili looks delicious.

  6. This sounds delicious and thank you for sharing with us.

  7. Kara Marks says:

    This looks wonderful–ty for the recipe!

  8. I’ve never heard of pumpkin chili before. This sounds awesome! I am definitely trying this!

  9. laurie damrose says:

    can t wait to make this!

  10. Molli vandehey says:

    i make a pumkin chili with cocoa and meat, but never made it as vegetarian… sounds good!

  11. clojo9372 says:

    I am not a vegan – so for me chili always screams meat, but this looks really good. Adding pumpkin to the mix must really change up the flavor. I think I want to try this. 🙂

    • I grew up with real texan chili Clojo, and that meant meat as well. I still love that hardy, traditional chili, but I have to say, I am grateful to my daughter for having decided to eat a vegan diet as it has taken me on a wonderful culinary adventure… 🙂

  12. I love pumpkin so I am definitely going to try this recipe.

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