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Vegetarian Pumpkin Chili

Vegetarian Pumpkin Chili

I have wanted to try making a version of pumpkin chili ever since I saw it on a restaurant menu a few months ago.  That version had meat in it so I didn’t try it but someone dining with us tried it and said it was delicious.  I put it on my list of recipes to work on.

After some experimentation I came up with this chili.  It  has a bit of sweetness to it with a spicy kick.  You can’t really taste the pumpkin flavor a lot, it merely lends a depth of flavor.

I made this in the slow-cooker which is how I usually make my chili.  The slow cooking really develops the flavors.  Besides, what is better than coming home to a warm bowl of chili on a cold fall or winter day?

Vegetarian Pumpkin Chili

Yield: A lot!


  • 1 bell pepper, diced
  • 2 small onions, diced
  • 2 celery ribs, diced
  • 4 cups black beans or 2 15 oz cans
  • 28-32 oz diced or stewed tomatoes (I used a quart of Mom's home canned)
  • 2 cups pumpkin puree
  • 1 cup bulgur crumbles
  • 1 quart vegetable stock
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • 1 Tbs smoked paprika
  • 1 Tbs cocoa powder
  • 2 Tbs brown sugar
  • 1/4 cup balsamic vinegar
  • 2 Tbs chipotle in adobo
  • 2 tsp salt (might want to use less if you use canned beans or salt added tomatoes)
  • pinch of cinnamon


  1. Saute the bell pepper, onions, and celery in skillet until slightly softened and they start to release their moisture.
  2. Place all the ingredients in slow cooker. Mix well. Cook on low for 8-10 hours.

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  1. Sounds delicious, but how much pumpkin did you use?

    • Sorry! Missed a line in my recipe. 2 cups of pumpkin

  2. Thanks! :)

  3. This looks like the perfect fall night dinner – yum!!!

    • Thank you! Hope you have a great weekend.


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