• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Food on the Table
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
×
Home » Recipes » Soups

30-Minute Vegetarian Pumpkin Chili

By: Kathryn Doherty | Last Updated: Mar 5, 2025 | Published: Oct 27, 2015
This post may contain affiliate links. See my 
disclosure policy.

Jump to Recipe
Pin

Vegetarian pumpkin chili is an easy, gluten-free recipe that comes together in just 30 minutes and has both pumpkin puree and pumpkin beer!

Two bowls of a pumpkin white bean chili with a pie pumpkin in the background.


 

It’s my birthday! And I made you some chili!

It’s got pumpkin in it. ❤️

Because it’s October and I can’t stop with the pumpkin food.

But this time I brought it to you in savory form, to switch it up a bit. Gives me more ways to eat pumpkin. As if breakfast, snack and dessert weren’t enough, now it’s dinner too!

Happy birthday to me!

This may be the extent of my celebration... cause, you know, I'm a mom with two little kids and it's hard to do much else. At least this year it is.

A bowl of a pumpkin chili with bowls of oyster crackers and sour cream to the side.

But I can kick back tonight with this vegetarian pumpkin chili and feel warm and cozy and festive!

This is light but filling - the beans help bulk it up and it’s got so much flavor from the pumpkin (both in puree and beer form), the chilies and the seasonings.

It's also vegan and gluten-free (check your beer) and dairy-free, so it works for most everyone!

So let's get cooking!

A bowl of a vegetarian pumpkin chili with white beans set on a small plate with a spoon to the side and a sprig of parsley for garnish.

Now, I’ve got some notes and substitutions coming up for this recipe. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

  • Beans: I use white Northern beans in this recipe, but I think it would work well with cannellini beans too. You could even try black beans for a different flavor.
  • Pumpkin: Be sure you use pure pumpkin puree and NOT pumpkin pie filling.
  • Beer: You can substitute a regular beer or another 1 ½ cups of vegetable broth for the pumpkin beer if you’d prefer or if you need it to be alcohol-free.
  • Want to make it spicy? You can add a chopped jalapeño with the onion or stir in some red pepper flakes with the other seasonings. You can also serve it with sriracha or hot sauce.
  • Method: You can also make this in the slow cooker. Add all of the ingredients and let it cook for 3-4 hours on low.

We find it’s hearty enough on its own but you could certainly add some cornbread, biscuits or crusty bread - whatever you fancy.

My cheesy cornbread muffins or jalapeño cheese drop biscuits would be great! Oyster crackers also seem to go with any chili.

Pumpkin white bean chili served in a small white bowl with toppings in the background

And while this really is very flavorful all on its own, you know I want to share some topping ideas for you!

Can't help myself when it comes to thinking about toppings!

Topping Ideas:

  • Shredded cheese: cheddar, Monterey Jack or pepper Jack would all be great
  • Sliced or diced avocado (or a dollop of guacamole)
  • Sour cream or Greek yogurt
  • Sliced green onions or chopped fresh cilantro
  • Pickled jalapeños or pickled red onions
  • Hot sauce or sriracha
  • Oyster crackers
A bowl of white bean chili with pumpkin puree and pumpkin beer with bowls of sour cream and oyster crackers in the background.

Last thing, what to do with any leftovers.

Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat.

I hope you give this vegetarian pumpkin chili a try soon. It'll warm you up on a cold night.

Enjoy!

XO,

Kathryn

P.S. You should also check out my vegetarian quinoa chili and my white turkey chili for more healthy, delicious chili in your life.

A bowl of a vegetarian pumpkin chili with white beans set on a small plate with a spoon to the side and a sprig of parsley for garnish.
PRINT PIN SaveSaved!
No ratings yet

Vegetarian Pumpkin Chili

Vegetarian pumpkin chili is an easy, gluten-free recipe that comes together in just 30 minutes and has both pumpkin puree and pumpkin beer!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Yield: 4 servings

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 (15 oz.) cans white Northern beans, rinsed and drained
  • 1 (15 oz.) can pumpkin puree
  • 2 (4.5 oz) cans chopped green chiles
  • 1 (12 oz) pumpkin ale (see notes)
  • 1 cup low-sodium vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • kosher salt and black pepper, to taste

Optional toppings:

  • Sour cream/Greek yogurt, shredded cheese, chopped fresh cilantro, green onions, sliced avocado, hot sauce, oyster crackers, etc.

Instructions

  • Heat the olive oil in a large sauce pan over medium heat.
  • Add onion and sauté for 4-5 minutes, until translucent. Add garlic and sauté for another 30 seconds.
  • Add remaining ingredients, bring to simmer, then reduce heat (to medium low or to maintain a simmer) and let cook for 20-30 minutes.
  • Serve hot with desired toppings. Enjoy!

Notes

Beans: I use white Northern beans in this recipe, but I think it would work well with cannellini beans too since both have a good creaminess to them.
Pumpkin: Be sure you use pure pumpkin puree and NOT pumpkin pie filling.
Beer: You can substitute a regular beer or another 1 ½ cups of vegetable broth for the pumpkin beer if you’d prefer or if you need to make this non-alcoholic.
Want to make it spicy? You can add a chopped jalapeño with the onion or stir in some red pepper flakes with the other seasonings. You can also serve it with sriracha or hot sauce.
Method: You can also make this in the slow cooker instead of stove top. Add all of the ingredients and let it cook for 3-4 hours on low.
Leftovers: Once cooled, leftovers can be stored in a covered container in the refrigerator for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months in a freezer-safe container. Thaw overnight and then reheat.

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 32g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 249mg | Fiber: 10g | Sugar: 6g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
Pin

More Soups

  • Close up of a spoon resting in a bowl of loaded potato soup with bacon and green onions on top.
    Crock Pot Loaded Potato Soup
  • Close up of a bowl of French onion soup topped with bread and melty cheese with a spoon resting in it.
    Simple French Onion Soup
  • Close up of a stack of cornbread waffles served with a pat of butter on top.
    Cornbread Waffles
  • Close up of a spoon resting in a white soup bowl of potato leek soup with bacon and herbs and a swirl of heavy cream, set on a wooden cutting board.
    Potato Leek Soup

Reader Interactions

Comments

  1. karrie @ Tasty Ever After

    October 28, 2015 at 5:38 pm

    HAPPY BIRTHDAY KATHRYN! I am insanely jealous of your birthday plans of taking your son to the dentist (hope all went well and he is okay). Yes, birthdays as adults can be a little bit of a bummer, especailly when they fall on a "school" night. Nevertheless, I'm sure you lived it up at home with this chili, drinking a bourbon (or two), and then partaking in that yummy chocolate pumpkin cake. I am jealous (for reals this time) of all your good eats last night and I'm going to have to drink a bourbon tonight to celebrate your bday. Cheers my friend 🙂

    Reply
    • Kathryn

      October 28, 2015 at 9:20 pm

      That is a true friend who will drink some bourbon on a weeknight to celebrate your birthday 😉 Happy to have given you an excuse! J is just fine... it was interesting trying to get a dental x-ray of a 2-year-old but otherwise, an uneventful visit. Thankfully. And you KNOW I had a bourbon cocktail for my birthday. OK, two. And I'll be having more this weekend when we get out to celebrate for real. Cheers! XXOO

      Reply
  2. Katie Crenshaw

    November 09, 2015 at 7:22 am

    Happy Belated Birthday! This is the first chili recipe I have seen with pumpkin in it! It looks so good! So clever!!!! I wish I thought of it. I can't wait to give this one a try!

    Reply
    • Kathryn

      November 09, 2015 at 8:36 pm

      Thanks Katie! I'm obsessed with pumpkin but it really does go so well in chili - meat and meatless versions alike. Hope you give it a try!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

More about me →

Popular Recipes

  • A cream cheese chicken and mushroom mixture in a large pan with a wooden spoon resting in it.
    Easy Cream Cheese Chicken
  • Close up of honey garlic chicken served in a blue and white bowl with sliced green onions on top.
    Slow Cooker Honey Garlic Chicken
  • Close up of a whole roasted chicken on a large white serving platter with veggies and fresh parsley to the side.
    Easy Whole Roasted Chicken
  • Close up of a fork resting in a bowl of rice and curried ground turkey with peas.
    Curry Ground Turkey with Rice and Peas
  • Close up of a wooden spoon drizzling pan gravy over seared pork chops.
    Easy Skillet Pork Chops with Gravy
  • Close up of a dark skillet with a saucy honey garlic chicken dish with sesame seeds and sliced green onions sprinkled on top.
    15-Minute Honey Garlic Chicken

Footer

↑back to top

About

  • Contact
  • Work With Me

Newsletter

  • Sign up for emails!

Legal

  • Privacy Policy
  • Copyright
  • Accessibility

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Family Food on the Table

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required