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

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…

It’s the middle of the week, I’ve got little ones, and birthdays are not quite the occasion they used to be.

In fact, I’m taking my youngest to the dentist today. He fell at preschool a month ago, hitting his mouth on a push toy on the way down and his front teeth are now a little discolored as if they were injured and may be going south.

Yikes. So we’ve got to check that out.

I know, you’re jealous of my birthday plans. 😂

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!

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.

Notes on vegetarian pumpkin chili:

• 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.
• You can substitute a regular beer or another 1 1/2 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. 🌶
• 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! My husband also loves oyster crackers with any chili.

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!

Toppings for pumpkin white bean chili:

– 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 🌶

– Crushed tortilla chips or oyster crackers

I’ll hold off tonight and hope for some cake. 🎂

Oooh, maybe my chocolate pumpkin cake. Pumpkin with my pumpkin please. (I promise I’ll stop with the pumpkin soon. But not today.)

And since my husband doesn’t bake, I’d better get to making that cake!

But first, vegetarian pumpkin chili. Mmm! Hope this warms 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. ❤️

Yield: 4 servings

Vegetarian pumpkin chili

Print

An easy vegetarian chili ready in just 30 minutes with both pumpkin puree and pumpkin beer!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

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 12oz pumpkin ale (see notes)
• 1 cup low-sodium vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 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

Instructions

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

Notes

You can substitute a regular beer or another 1 1/2 cups of vegetable broth for the pumpkin beer if you’d prefer.

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.

You can also make this in the slow cooker. Add all of the ingredients and let it cook for 3-4 hours on low.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 427 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 7mg Sodium: 278mg Carbohydrates: 62g Fiber: 18g Sugar: 8g Protein: 20g