Soul – Warming Pumpkin Chili

The ultimate hearty pumpkin chili, packed with mixed beans & veggies and simmered in warming spices.

Chili is a year-long favourite dish in my house. During the year, I add some seasonal twists to my chili. As the weather gets cooler, it’s time for my ultimate soul warming pumpkin chili! Cause we all know, nothing warms the body like a good bowl of chili, and this chili recipe will do just that!

This comforting chili is packed with beans, veggies and just the right amount of spice. It’s full of protein, fibre and healthy nutrients to keep your body going on a cold day. It’s simply the prefect cosy winter meal.

This pumpkin chili is made in no time, happily bubbling on the stove top. It can even be made ahead for your weekly meal prep. The chili will stay good in the fridge for all week. And like we all know, it gets better as it sits. The chili also freezes perfectly. I love to portion my chili into separate containers, ready to grab and heat up a serving for lunch or dinner on busy days.

And it’s easy to adjust to your personal dietary preferences or what you have on hand. Not a fan of kidney beans? Substitute with your favourite beans. Or add some vegan mince. You can also adjust the spice level to your liking.

Garnish the chili with your favourite toppings; vegan sour cream or grated cheese, cilantro, avocado, jalapenos,… The choice is yours!

Like our warming winter recipes? Be sure to check out our index page for more Mexican recipes.

This pumpkin chili is bursting with big, smoky and bold flavours everybody will love. The perfect meal for the cold season, curling up on the sofa.

… the pumpkin adds a sweet soul-warming element, and the rest of the ingredients make up what we all love about chili…

If you make this pumpkin chili, tag me on Instagram @chillies_for_chocolate, I love to see your creations!

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Soul – Warming Pumpkin Chili

vegan, gluten free, soy free, nut free



Oil for frying

1 onion, chopped

4 cloves garlic, chopped

3 tsp chili powder

1 tsp chipotle powder

1 tsp cumin powder

½ tsp cinnamon*

1 red bell pepper, roughly chopped

1 medium butternut squash, roughly chopped

1 tin diced tomatoes

1 tin black beans, rinsed & drained

1 tin black eyed beans, rinsed & drained

1 tin kidney beans, rinsed & drained

1 ½ cups veggie stock

Pepper & salt, to taste



Heat some oil in a pot, sauté the onion and garlic until translucent. Add the spices and cook for another minute.

Add the bell pepper and pumpkin and sauté for a few minutes, adding a splash of water to prevent the spices from burning.

Add diced tomatoes, veggie stock and beans. Bring to a boil, cover with a lid and simmer on low for 1 hour, stirring regularly. Add extra water if needed or depending on the desired thickness of the chili. Season with salt and pepper to taste. Taste and adjust to personal preference if needed.

Serve with your favourite sides and toppings. Enjoy!



*Add pumpkin spice mix instead of cinnamon.

Use other beans of choice.

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