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vegetarian pumpkin chili

Vegetarian Chipotle Pumpkin Chili

Andrea Toole
When the cold weather comes, there is no better way to warm up than with a delicious, hearty bowl of soup. This pumpkin chili recipe is equal parts comfort & heat. Serve with some crusty bread for a hearty, plant based meal.
5 from 1 vote
Prep Time 25 mins
Cook Time 30 mins
Resting Time 10 mins
Course Main Course, Side Dish, Soup
Cuisine American
Servings 10


  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 package (200g) button mushrooms, halved

Chipotle Chili Spice

  • 1 tbsp chili powder
  • 1 tbsp chipotle chili powder *Or sub for 1 tbsp regular chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper


  • 1/2 of a 190ml can chipotles in adobo sauce, chopped if not pre cut *Use more/less to adjust to your spice preference.
  • 3 cans (19 oz each) beans, drained and rinsed (I used black, pinto, and white kidney beans)
  • cup pumpkin puree *Pure pumpkin, not pumpkin pie filling
  • 2 cans (28 oz each) diced tomatoes
  • 2 cups low sodium vegetable broth
  • 1-2 tsp apple cider vinegar Or sub lemon juice


  • Heat the olive oil in a large pot over medium heat. Once hot, add the garlic and onion and saute for 3-4 minutes until slightly softened.
  • Add in the bell pepper and mushrooms and saute for another 2-3 minutes. Add in the spices and mix to coat all the veggies, sautéing for about 30 seconds.
  • Add in the chipotles in adobo sauce, all 3 cans of beans, pumpkin puree, both cans of diced tomatoes and the vegetable broth.
  • Increase the temperature to medium high heat to bring to a boil. Once boiling, reduce to a simmer and cook for 25 minutes until the veggies are softened, stirring occasionally.
  • Once cooked, remove from heat and allow to sit for 10 minutes to cool slightly. Add in 1 tsp apple cider vinegar and stir. Taste and add more vinegar to brighten it up, or add more salt and pepper as needed.
  • Serve with crusty bread. Leave a star rating & review if you try it out!


Store in an airtight container refrigerated for up to 5 days. Freezer safe in an airtight container. 
Note on the chipotle peppers:
If you prefer less spice, add in 2-3 peppers only. Freeze the remaining chipotle peppers in a sealed container for later use. 
Chipotle chili powder- you can find this in most grocery stores, but if you'd rather keep your spice drawer minimal sub for more regular chili powder. 
Apple cider vinegar- sub for lemon juice if you don't have it on hand.
Keyword chili recipe, chipotle chili, pumpkin chili, vegan chili, vegetarian chili