Pumpkin chili? Say what?! This vegan chili is packed full of creamy goodness, even though it's dairy-free. Loaded with a variety of beans, quinoa and veggies, this dish is an amazing source of plant-based protein. This chili is easy to make, and, due to the pumpkin, is also an amazing source of vitamin A. 

PREP TIME: 15m  |  COOK TIME: 30m  |  TOTAL: 45m  |  YIELD: 20 SERVINGS

Creamy vegan pumpkin chili that is so filling it's an entire meal all on its own.


This vegan chili recipe makes enough for a feast! My intention with this one was to add it to the Thanksgiving menu so that I would have something delicious and filling to enjoy and share. This plant-based Easy Sandwich Bread tastes amazing dipped in this vegan chili.

Only Eats


  • 1 tablespoon olive oil
  • 2 cups red onion, diced
  • 8 cloves garlic, minced
  • 2 inches fresh ginger, minced
  • 5 cups water + vegetable bouillon
  • 4 cups pumpkin, pureed
  • 2 red bell peppers, diced
  • 1 14 ounce can sweet corn, rinsed
  • 1 1/2 cups black beans, cooked
  • 1 1/2 cup great northern beans, cooked
  • 1 1/2 cups garbanzo beans, cooked
  • 2 1/2 cups quinoa 
  • 1 28 ounce can crushed tomatoes
  • 1 inch jalapeño, minced
  • 1 teaspoon cumin
  • 1 1/2 teaspoon Himalayan salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons chili powder
  • 3 green onions, diced (for topping)


  1. In a large pot, warm olive oil over medium heat, then add onions and cook until onions are semi-translucent.
  2. Add water, vegetable bouillon, jalapeño, garlic, ginger, cumin, salt, black pepper, and chili powder. Bring to a boil. 
  3. Turn down to a simmer and add pumpkin, tomato, corn, great northern beans, black beans, garbanzo beans, quinoa and red bell pepper. 
  4. Let simmer for 15 minutes.
  5. Scoop into bowls and sprinkle green onion over top.
  6. Enjoy!

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