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One Pot Black Bean & Pumpkin Chili (Vegan, Gluten-Free)

“I’ve never heard of pumpkin chili.”

That’s what my friend said to me when I told her what I cooked up this week. I never heard of it either.

But I really wanted to make something savory from the popular fall item. I already made pumpkin spice overnight oats, so I wanted to branch out. And this creamy, hearty vegan pumpkin chili was born.

pumpkin vegan chili

To be honest, this chili doesn’t have a very strong pumpkin flavor. It’s not like a pumpkin spice latte in chili form (gross) at all.

Instead, the pumpkin adds a creamy texture to it and a warmth in taste that’s WAY more comforting than regular chili.

Like most chili recipes, you can easily mix up the veggies and beans. I happened to have black beans, corn, a bell pepper and kale on hand. But this recipe could easily work with other beans and veggies.

The only thing I wouldn’t omit is the cayenne and cinnamon, which give this chili a nice, cozy kick.

Trust me on this. If you like chili you’re going to LOVE this batch.

Another thing I love about chili? It’s SUPER versatile.

vegan pumpkin chili

In the photo above, I added shredded cheese after warming it up (so good) and avocado.

Other ways to repurpose chili if you’re prone to suffering from food boredom:

  • Make tacos!
  • Use it as burrito filling!
  • Bake it into a casserole!
  • Make nachos!
  • Freeze it for later!

You can 100% freeze this vegan pumpkin chili.

This recipe will keep in the freezer for up to three months. Make sure you let it cool to room temperature before sealing it in a freezer-safe airtight container and placing it in the freezer. When you’re ready to reheat it (maybe later in the year when you miss fall?!), let it thaw out in the fridge overnight and then heat it up on the stove.

But if you’re not freezing it, just make sure to enjoy it within five days of cooking it. This meal reheats well in the microwave and on the stove.

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Print Recipe
One Pot Pumpkin Black Bean Chili (Vegan, Gluten-Free)
Not sure about pumpkin in chili? Trust me on this. This vegan pumpkin chili recipe is hearty, cozy and has the perfect chili texture. It comes together in 40 minutes and you only have to use one pot!
Course Main Dish
Prep Time 10 mins
Cook Time 30 mins
Servings
meals
Ingredients
Course Main Dish
Prep Time 10 mins
Cook Time 30 mins
Servings
meals
Ingredients
Instructions
  1. In a large pot, heat oil over a medium flame. Add the red onion, stir and let cook for a minute.
  2. Add garlic, pumpkin, veggie stock/water and tomatoes with juices. Stir.
  3. Add black beans, corn, bell pepper and all the spices. Stir well. Bring to a boil, then turn the heat down to a simmer.
  4. Let cook for 15 mins, then add the kale and stir until it starts to soften. Taste and adjust spices if needed.
  5. Cook for 15 more minutes before removing from heat and adding the chili to your containers.
  6. Let the chili cool in the containers for 30 minutes before covering and placing in the fridge or freezer. Chili will last in the fridge for up to 5 days and in the freezer for 3 months.
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