This gluten-free vegan pumpkin chili is the BEST! Made with smoky tender tempeh, kidney beans, pumpkin puree, and seasonal spices, this soup screams fall! This healthy dinner recipe is a warm and comforting meal the entire family will enjoy!
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When the days get shorter and the weather gets colder, little else is more comforting than a warm bowl of vegan chili. And this chili recipe is the one you want. It is spicy. It is sweet. And it’s full of smoky delicious flavor.
If you’re looking for an easy dinner recipe that is full of protein and easy to throw together within minutes, then you’ve found the right recipe. This recipe is suitable for kids–just omit the jalapeños for a less spicy version.
In the mood for the easiest and tastiest gluten-free chili, ever?
Let’s get started!
Recommended Ingredients and Equipment
With some simple pantry ingredients and refrigerator staples, you will have a nutritious and filling chili ready in no time. Anything you don’t already have on hand should be easily found at your local grocery store.
Here is everything you need.
Ingredient Notes
- Bell Peppers: For this vegan pumpkin chili, I used a combination of yellow and red bell peppers for extra flavors and color.
- Jalapeño: You can adjust the jalapeño to your liking. Used either fresh or canned jalapeño and leave them out for a non-spicy version.
- Tempeh: Use your favorite storebought tempeh such as Lifelight or make your own.
- Pumpkin: Be sure to use pumpkin purée and not pumpkin pie filling! Canned pumpkin purée works because it is easy, but you can make your own.
- Kidney Beans: This recipe calls for one (15oz) can of kidney beans. That is about 1 ½ cup cooked or ¾ cup dried beans.
- Liquid Smoke – Liquid smoke is an excellent addition to any vegan flavor arsenal. It can be used to emulate the flavors you would find in smoked meats and fish. Be sure to look for a brand that is “all natural.” If you can’t find it at your local grocery store, pick some up online.
- Toppings (optional) – I like to top my chili with avocado, green onions, cilantro, and vegan sour cream.
Recommended Equipment
For this recipe, you will need some simple cooking materials such as a cutting board, chef’s knife, mixing bowls, kitchen utensils, measuring cups and spoons, and a medium saucepan. (<<affiliate links)
Step-by-Step Instructions
Step One – Prepare Vegetables
First, seed, slice, and prepare the onions, peppers, and garlic. Cut them into small uniform pieces. Crumbled the tempeh into small pieces so that it resembled ground beef. Set aside.
Step Two – Sauté the Veggies
Heat the oil in a large pan over medium heat. Once the pan is hot, add the prepared onions and garlic. Cook for about five minutes. Add the peppers, jalapeños (if using), and tempeh. Cook for five to seven minutes, stirring occasionally, until the tempeh is browned on all sides.
Step Three – Add Remaining Ingredients
Stir in the remaining ingredients. Bring to boil and then reduce heat to a low simmer. Reduce the heat to a low and allow the chili to simmer while covered
Simmer for 20 minutes, stirring occasionally. When the liquid has reduced by about 50%, your chili is ready. Remove from heat and taste and adjust seasonings.
Pro Tip: If your chili still has a lot of liquid after 20 minutes, remove the lid and let the liquid boil out for an additional 5-10 minutes.
Serving and Storing
Serving – Serve this chili immediately. Top with fresh cilantro, lime, and avocado.
Storing – Store the leftover vegan pumpkin chili in an airtight container in the refrigerator for up to four days. You can also freeze the chili in a freezer-safe container or bag in the freezer for up to three months.
Tips and Tricks
- Don’t want to use kidney beans? Use black beans, pinto beans, or omit them altogether.
- If your chili still has a lot of liquid after 20 minutes, remove the lid and let the liquid boil out for an additional 5-10 minutes. Keep a careful eye on the squash so that it doesn’t get too soft.
- Feel free to adjust the spices. The way this recipe is written, this chili is both smoky and spicy. Omit the liquid smoke for a more classic flavor.
- Instead of tempeh, use your favorite meatless crumbles or crumbled tofu.
Frequently Asked Questions
Vegan chili is made of a variety of different beans, plant-based proteins, aromatic spices, seasonings, tomatoes, and usually a few other ingredients. There are endless ways to prepare vegan chili.
Yes, vegan chili is usually very nutritious because it is filled with plant-based fiber, protein, vitamins, and more nourishing ingredients.
This vegan chili is definitely gluten-free!
Yes, you can make this soup in advance for an easy lunch or gathering the next day. If you are making it for a lunch, I recommend letting it cool completely before placing it in individual containers for easy grab options in the morning.
More Vegan Chili Recipes
Check out all my vegan soups and stews for more inspiration.
Vegan Pumpkin Chili with Smoky Tempeh
Ingredients
Chili
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2-3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeno, minced
- 8 ounces of tempeh, crumbled
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ tsp oregano
- pinch of cayenne
- 1 14.5-ounce can diced tomatoes, with liquid
- 1 15-ounce can pumpkin purée
- 1 cup veggie broth
- 1 can kidney beans
- 1 teaspoon liquid smoke
- 1 teaspoon salt, to taste
Toppings (optional)
- green onion, diced
- jalapeno, sliced
- avocado, cubed
- cilantro, chopped
Instructions
- Seed, slice, and prepare the onions, peppers, and garlic. Crumbled the tempeh into small pieces so that it resembled ground beef. Set aside.
- Heat the oil in a large pan over medium heat. Once the pan is hot, add the prepared onions and garlic. Cook for about five minutes. Add the peppers, jalapeños (if using), and tempeh. Cook for five to seven minutes, stirring occasionally, until the tempeh is browned on all sides.
- Stir in the remaining ingredients. Bring to boil and then reduce heat to a low simmer. Reduce the heat to a low and allow the chili to simmer while covered. Cook for 20 more minutes to allow the flavors to absorb, stirring occasionally. When the liquid has reduced by about 50%, your chili is ready. Remove from heat and taste and adjust seasonings. Serve immediately with green onions, jalapeno, and avocado.
Notes
- If your chili still has a lot of liquid after 20 minutes, remove the lid and let the liquid boil out for an additional 5-10 minutes. Keep a careful eye on the squash so that it doesn’t get too soft.
- Feel free to adjust the spices. The way this recipe is written, this chili is both smoky and spicy. Omit the liquid smoke for a more classic flavor.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Lisa says
Tasted delicious, thank you for sharing!