Vegetarian Pumpkin Chili is a winner for game days, weekdays and weekends. No matter the occasion, this pumpkin chili is a champion!
Vegetarian Pumpkin Chili with Quinoa
Thank you to Path of Life for sponsoring this post. We love that your products make dinner easier for our family!
This pumpkin chili is a beautiful earthly blend of ingredients. The pumpkin in this elevates the savory dish to another level. Typically, you see pumpkin featured in sweet dishes, but we wanted to weave that fall flavor into our savory dishes as well.
Honestly, what I love about this chili is that it is easy to make. Even if you aren’t a HUGE pumpkin lover (like me) you will like this chili. The pumpkin flavor in this chili is very subtle. You can certainly amp up the pumpkin flavor if you wish. I give you some tips on how to do that towards the bottom of the post!
The quinoa and kale base in this recipe comes to us from Path of Life. I LOVE all the tasty products that Path of Life has to offer. These products from Path of Life have really helped my busy family! You might remember the soul warming Quinoa Kale Soup that we posted a few months back? That soup featured a frozen product from POL!
Maybe you remember my Mediterranean Bruschetta from a few months back that featured a delicious product from POL? YUM!
So for this recipe, we used the quinoa and kale side dish. This steamable bag is a combination of cooked quinoa (white and red), kale, garlic, olive oil and some salt and pepper. Path of Life describes their products as “simple, wholesome, natural” and I couldn’t agree more.
Simple, yet delicious ingredients when they all come together! My friend Margaret at MI Gluten Free Gal loves Path of Life too!
Can I make this in a crockpot?
Yes, you can definitely make this a crockpot pumpkin chili. Be sure to saute the onion and bell peppers first, then place all ingredients into a slow cooker. (plus an addition 1.5 cups of broth or water) Cook on low for 6 hours and ENJOY!
Can I freeze this vegan pumpkin chili?
Yes, you can! Prepare as you typically would and then double the batch. Place into glass containers (affiliate ad link), let cool completely overnight in the fridge. Then transfer to the freezer the next day.
Can I use different beans and tomatoes in this chili?
Yes, if you prefer one type of bean over another, feel free to swap them out. If you prefer diced tomatoes over crushed tomatoes, you can make that change. Don’t love fire roasted tomatoes? That’s okay, you can use plain tomatoes! Make this fit your taste buds!
I need more pumpkin flavor!
This recipe is has a subtle pumpkin flavor! If you are in LOVE with the pumpkin flavor, you can UP the taste in this recipe by adding in a gluten-free pumpkin beer (hard to find) or add in some pumpkin pie spice!
I am not vegetarian or vegan!
That works too! You can adapt vegan pumpkin recipes anyway you like! You can enjoy this pumpkin chili for a Meatless Monday recipe or you can add in your own meat (ground beef or ground turkey) or use chicken broth instead of vegetable broth.
Diced green onions
Cheese (dairy or dairy free)
Sour cream (dairy or dairy free)
Looking for more chili recipes:
- Instant Pot Four Bean Chili
- Chili Mac
- Sweet Vegetarian Chili
- Spicy Vegetarian Chili
- Chili Cheese Dog Muffins
Looking for more pumpkin recipes:
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Get your vegetarian pumpkin chili recipe here:
Vegetarian Pumpkin Chili with Quinoa
- 1 T olive oil
- 1/2 cup red onion diced
- 1 1/2 cups bell pepper diced (pick your favorite color of bell pepper)
- 6 t chili powder
- 1/2 cup sugar
- 3 T balsamic vinegar
- 1 28 oz can of crushed tomatoes I like fire roasted
- 1 can black beans no liquid
- 1 can red kidney beans no liquid
- 1 can white beans no liquid (Use your favorite white bean)
- 15 oz can of pumpkin puree (not pie mix)
- 4 c vegetable broth
- 1 10 oz package of Quinoa and Kale (Path of Life)
- 1 cup of corn fresh niblets or frozen
- In a large stockpot, saute the onions and bell peppers until soft.
- Add remaining ingredients, except quinoa and kale mixture. Bring to a boil.
- Simmer for 25 minutes.
- Prepare quinoa and kale per the directions on the bad, add to chili. Stir to combine!
- Serve warm and enjoy!
Question: Are you a pumpkin lover? Have you ever tried pumpkin chili? Drop me a comment below!