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Vegetarian Pumpkin Chili with Quinoa shown in pot.

Vegetarian Pumpkin Chili with Quinoa

Vegetarian Pumpkin Chili is a winner for game days, weekdays and weekends. No matter the occasion, this pumpkin chili is a champion!
Course Main Course
Cuisine American
Keyword pumpkin chili
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 10 servings
Calories 155kcal
Author Cindy Gordon


  • 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!


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 pumpkin 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.


Calories: 155kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Sodium: 408mg | Potassium: 363mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1405IU | Vitamin C: 30.1mg | Calcium: 39mg | Iron: 1.9mg