Fall just isn’t fall without pumpkin-related things permeating every part of your life – from the flavored spice blend in your morning latte to the décor outside your front door, you can’t escape the power of pumpkin. But why would you want to? Especially when the vegetable itself is such a creamy, vibrant powerhouse of vitamins, minerals and fiber.

So go ahead and embrace the pumpkin by making this vegan, fall-inspired chili. When it’s melded with creamy coconut milk, corn, diced tomatoes and a smattering of spices, you’ll find that eating actual pumpkin is an exceptionally pleasant way to enjoy the season!

Homemade vegan chili with pumpkin puree

Homemade vegan chili with pumpkin puree
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Easy Vegan Pumpkin Chili

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 32 kcal



  1. In a large pot, add tomatoes, pumpkin, coconut milk and corn. Bring to a boil.
  2. Stir in pepper, onion powder and garlic powder. Bring back to a boil, then reduce heat and simmer for at least 10 minutes (or longer, if desired).

  3. Serve topped with pumpkin seeds and parsley.

Recipe Notes

Add any additional vegetables to the chili to suit your preferences; suggestions include bell peppers, onions, zucchini and/or carrots. Simply chop them up and add them to the pot in step one, then allow to cook until softened.

Grab the ingredients you need to make this now!

Nutrition Facts
Easy Vegan Pumpkin Chili
Amount Per Serving
Calories 32 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 102mg4%
Potassium 178mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 521IU10%
Vitamin C 13mg16%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

In a chili mood? Try these Vegan Chili Bowls.

Looking for more plant-based pumpkin dishes? We recommend Vegan Pumpkin Curry or Vegan Pumpkin Pasta Bake!