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Pumpkin Vegetarian Chili Recipe


There is a chill in the air, which only means one thing- soup season! One of my favorite hearty cold weather dishes is a wholesome thick chili. With a garnish of cheddar, chopped chives and a side of corn bread, I can't imagine a better way to warm up from a day of apple picking. Here is my to-go recipe for delicious vegetarian chili, featuring pumpkin and smoked harissa.


People often enjoy meat with their chili, and while it tastes delicious; I prefer to eat chili vegetarian for an easier digestive experience. Adding ground beef to just a starch and spice heavy dish usually leaves me with a heavy feeling.

Whether you follow food combining or not, or you want to add meat or not; the pureed pumpkin really holds the dish together where beef is commonly used for. The pumpkin not only boosts the nutrient intake of vitamins and antioxidants, it makes a great thickener.


This pumpkin chili goes perfect with a a dollop of Vegan Dairy-Free Sour Cream on top!


Looking for more amazing plant-based soup recipes? Here's a few others flavors to try out!


Help support Assuaged and SAVE on great vegan organic products and more at Thrive! 🌱


Please feel free to share with us your chili ideas and creations with us. We’d love to hear from you! You can also share your own plant-based recipes with the Assuaged community on our ➡️Share Your Recipe⬅️ page!

Pumpkin Vegetarian Chili

Pumpkin Vegetarian Chili

Yield: 4
prep time: 10 M cook time: 1 H 15 M total time: 1 H 25 M


  • 3 cups mixed dry beans (10 bean soup mix)
  • 4 cups water
  • 2 cups vegetable stock
  • 2 large onions, finely chopped
  • 6 cloves garlic
  • 1-2 bell peppers
  • 1 jalapeño, seeded for heat
  • 1 cup organic corn
  • 2 tbsp chili powder
  • 1 tbsp smoked harissa
  • 1 tsp onion powder
  • 1 tsp curry (red or yellow)
  • 1 tsp paprika
  • 16 oz pumpkin puree
  • 2 cups stewed tomatoes (organic, canned)
  • 1 cup organic corn, fresh or frozen


How to cook Pumpkin Vegetarian Chili

  1. Place water in a stockpot and bring to a boil.
  2. Combine the dry beans once the water reaches a boil, then lower down to a simmer.
  3. Chop onions and garlic, and add to stockpot with the vegetable stock.
  4. Simmer for 40-60 minutes on low heat. Once the beans are mostly tender, add the pumpkin, stewed tomatoes, corn, spices, peppers, and smoked harissa.
  5. Cook under low heat, stirring occasionally. Chili is ready once the beans and vegetables are tender with the base at your desired consistency.
Meatless Chili, Pumpkin, Protein
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Created using The Recipes Generator


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