Vegan Pumpkin Chili with Acorn Squash and Two Beans

This vegan pumpkin chili is thick, hearty, and full of savory fall flavors. Pumpkin puree gives the tomato-based sauce a naturally creamy texture, while tender acorn squash, beans, and sweet corn make it a satisfying meal. Warming spices add depth, and a touch of chili pepper brings just enough heat. It’s a flavorful plant-based chili, and is naturally gluten-free ingredients.

Why you’ll love this vegan pumpkin chili

Key ingredients and swaps

• Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree also works.

• Acorn squash: Adds sweetness and texture. Butternut squash is a good substitute.

• Black beans and kidney beans: Together they make the chili hearty and provide plant-based protein and fiber. Pinto beans are another option.

• Corn: Adds sweetness that balances the savory spices. Fresh or frozen corn both work.

• Bell pepper and chili pepper: Bell pepper adds sweetness, while fresh chili or jalapeño provides heat. Adjust the amount to your preference.

• Spices: Chili powder, cumin, cinnamon, cloves, and bay leaf give this chili its distinctive flavor.

• Vegetable broth: Use gluten-free vegetable broth or try my homemade 4-ingredient mushroom broth.

• Apple cider vinegar: Added at the end to brighten the flavors. Fresh lime or lemon juice also works.

Gluten-free reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer. Shop my favorite gluten-free products and baking essentials in my Amazon Store.

Tips for the best pumpkin chili

How do you cut acorn squash more easily?

Acorn squash can be difficult to cut when raw. Pierce the skin several times with a fork and microwave the whole squash for 2–3 minutes. Let it cool slightly before cutting in half, removing the seeds, and cubing. Leave the skin on.

Can you eat acorn squash skin?

Yes. Acorn squash skin becomes tender during cooking and is perfectly edible. It also adds texture to the chili.

How can you adjust the thickness?

For thicker chili, simmer uncovered for the last 5–10 minutes. If it becomes too thick, add a little vegetable broth.

How can I make homemade pumpkin puree?

Roast a sugar pumpkin at 375°F until tender, remove seeds, scoop out the flesh, and puree until smooth. Make sure the puree isn’t watery.

Homemade pumpkin puree is a fantastic base for making pumpkin soups, pies, muffins, pancakes, and more. Check out our selection of gluten free pumpkin recipes to get you inspired.

Delicious toppings for vegan pumpkin chili

Toppings add texture and allow everyone to customize their bowl.

• Roasted pepitas: Add a nutty flavor and crunchy texture.

• Avocado: Provides a creamy contrast to the spicy chili.

• Fresh cilantro: Adds freshness and brightness.

• Pickled jalapeños: For extra heat and a little tang.

• Vegan sour cream: Adds a creamy finish.

• Corn tortilla strips: Provide a satisfying crunch.

• Nutritional yeast: Adds a savory, cheesy flavor.

What to serve with vegan pumpkin chili

This hearty pumpkin chili is delicious on its own, but it also pairs beautifully with gluten-free sides. Try serving it with gluten-free vegan sweet cornbread, crunchy gluten-free tortilla chips, or vegan dirty rice.

For something more substantial, serve it alongside roasted sweet potato halves or gluten-free cheddar corn biscuits.

How to store and reheat pumpkin chili

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze in individual portions for up to 3 months.