This vegan pumpkin chili is everything that you want for the fall! One of the easiest vegan crockpot chili recipes that you will taste! Top 8 Allergen Free and Oil Free!
It’s pumpkin season, which means we convert all our favorites and make them pumpkin spiced in some way. Today, we’re sharing with you this amazing and delicious vegan pumpkin chili recipe.
Pumpkin spiced things are not only great for sweet things but savory options too and this chili proves it.
But we aren’t stopping at the spices. We are adding fresh cubed pumpkin for an even more perfect vegan chili recipe.
Chili is one of those dish that you make for two reasons. It’s either freezing outside or you are trying to feed a crowd. Whatever your reason, people are going to line up to ask you what the secret is to making this delicious vegan chili recipe!
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Frequently Asked Questions
What type of pumpkin is best for this vegan pumpkin chili?
It may seem cheaper to buy the extra large pumpkins that you usually carve or paint; however, those are not the pumpkins that you want to use for baking or cooking recipes.
You want to use a sugar pumpkin or a pie pumpkin. These are small and round.
Can I replace the pumpkin with anything else?
Yes. The pumpkin can be replaced with 2 large sweet potatoes or butternut squash. You want approximately 2lbs of whatever you swap
Can I sub with pumpkin puree?
Yes you could. It will be creamier so you may want to add in an extra 1/2 to 1 cup of vegetable stock. Swap with 2 15oz cans of pumpkin puree.
Can I make this a Top 8 Allergy Friendly Pumpkin Chili recipe?
This recipe as written is already Top 8 Allergen Free. No changes need to. be made to make this a top 8 allergy friendly chili.
How do you tone down vegan chili that’s too spicy?
Typically, when someone has something too spicy, they reach for dairy. Obviously, we aren’t doing that here. We don’t think this vegan chili recipe is too spicy, but everyone is different.
Still, there are some ways that you can tone down chili if you made it too spicy. Some ways you could do that here are:
- Add more vegetable stock – thinning out the recipe can help
- Put more tomatoes in – tomatoes are acidic and balances out spice.
- Throw in another can of beans. More ingredients tend to spread out the heat, so it can help. You may need more liquid if too thick after adding
- Add in some sugar – sweetness can tame spiciness, but be careful of adding too much. No more than a tablespoon.
Can I make vegan crockpot chili on the stove instead?
Yes! Whether you don’t have a crockpot or you need to make this easy vegan chili recipe in a shorter amount of time, you may need to make on the stove. To do that you need just a few different changes to the recipe.
To start, add 1 tbsp oil or stock to a heavy bottomed pot over medium heat. Add onion and cook 3 minutes until translucent. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
If the chili is too thin after 30 minutes, turn the heat up slightly and let evaporate until desired thickness is achieved.
Can I make vegan pumpkin chili in the Instant Pot?
Yes! Add a little of the stock into the bottom of the Instant Pot and hit the Saute method. Add the onions and peppers and let saute for 3 minutes. Then, add garlic and cook 1 more minutes. Turn off the saute function.
Add all the remaining ingredients + an extra 1/2 cup vegetable stock and stir together well. Push down the ingredients into the broth.
Place the lid on, making sure the valve is set to seal. Cook on High Manual Pressure for 15 minutes.
When done let naturally release for 15 minutes, then quick release the rest of the pressure.
What do I serve with this easy vegan chili?
The very best thing to pair with this vegan pumpkin chili is our vegan pumpkin dinner rolls.
Honestly, this vegan chili is literally delicious all on its own, but there’s also a variety of ways to serve otherwise.
Pin this Vegan Pumpkin Chili Recipe for later:
Vegan Pumpkin Chili
- 2 lbs fresh pumpkin, peeled, sliced and cubed (1 small sugar pumpkin)
- 1 green pepper, diced
- 1 sweet onion, diced
- 6 cloves garlic, minced
- 1 15oz can pinto beans
- 1 15oz can chickpeas
- 1 15oz kidney beans
- 1 15oz can of fire roasted tomatoes
- 2 cups vegetable stock
- 2 tbsp chili powder
- 1/2 tbsp cacao powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper, optional
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- salt and pepper to taste
- vegan sour cream
- vegan shredded cheese
- avocado slices
- crackers or bread
- Chop all the vegetables.
- Put everything into a crockpot.
- Stir to combine and then put the lid on top.
- Cook on low for 3-4 hours.
- Serve with any optional toppings.
- Any leftovers can be stored In the fridge or freezer.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!