Last Updated on December 17, 2024 by Christin Gillespie

This Black Bean & Quinoa Pumpkin Chili is the ultimate healthy vegan recipe to serve up a fall day. It features protein-rich black beans, nutty quinoa, sweet pumpkin puree, diced tomatoes, and a homemade chili blend. Top it off with creamy avocado and fresh cilantro, for a delicious weeknight meal!

Black Bean & Quinoa Pumpkin Chili recipe topped with sliced avocado and fresh cilantro, sitting on a cutting board, with a spoon in it, and a pumpkin in the background.

Hearty, protein-packed, & full of pumpkin essence, this vegan chili is a recipe that will please all.

Honestly, pumpkin puree is the most underrated addition to chilis. Not only does it provide some extra bera-cartone, but the consistency is chef’s kiss.

This Black Bean & Quinoa Pumpkin Chili recipe will definitely be a go-to, as it’s on the table in about 30 minutes, requires one-pot, & is perfect for healthy leftovers!

Why You’ll Love This Vegan Pumpkin Chili Recipe

Quick & Easy: This vegan chili recipe comes together in about 30 minutes & requires one-pot.
Comfort Food Made Vegan: Even though this chili recipe doesn’t include any meat, it still contains the authentic chili spices.
Great for Meal Prep: This Black Bean & Quinoa Pumpkin Chili stores well in the fridge, making it a great recipe to meal prep for healthy dinners throughout the week.

Healthy Vegan Black Bean & Quinoa Pumpkin Chili recipe topped with sliced avocado and fresh cilantro, sitting on a cutting board, with a spoon in it, and a pumpkin in the background.

Ingredients

Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.
Organic Onion: A staple for any chili! I used a medium yellow onion, but use what you have on hand!
Organic Bell Pepper: I used red, but any color will do!
Organic Jalapeños: If you like all things spicy, feel free to add more, but if you can’t handle the heat, swap with a green bell pepper.
Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
Organic Beans: The beans are the staple for this chili and they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic red kidney beans or organic black beans
Organic White Quinoa: To provide this chili with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this recipe.
Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin!
Organic Diced Tomatoes + Organic Tomato Paste: The diced tomatoes, along with the tomato paste, adds texture and extra juiciness.
Organic Low-Sodium Vegetable Broth: Any broth truly works and even spring water, if you’re in a pinch!
Organic Spices: Chili powder, ground cumin, smoked paprika, dried oregano, ceylon cinnamon, sea salt, and black pepper, are the spices used.
Organic Toppings: Sliced avocado and fresh cilantro – the perfect toppings!

How To Make

Sauté. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion, bell pepper, jalapeño, and minced garlic. Cook for 3 minutes.
Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of spring water, as needed.
Cook. Add the beans, quinoa, pumpkin, canned tomatoes, tomato paste, and low-sodium vegetable broth or spring water. Bring to a light boil, string everything together. Reduce the heat to medium-low and let cook for 20 – 25 minutes covered.
Serve. Ladle into bowls. Serve as is or top with avocado and fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Pumpkin Chili Perfectly

Organic Beans: Black beans, red kidney beans, or pinto beans, pair deliciously with this vegan chili.
Organic Vegetables: Use your favorite type of onion & bell pepper!
Organic Tomatoes: If you don’t have diced, feel free to use crushed tomatoes.
Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin!
Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado and fresh cilantro!

Storing & Reheating

As mentioned above, this Black Bean & Quinoa Pumpkin Chili is the perfect healthy recipe for leftovers & meal prep!

Fridge Storage. Transfer chili to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Healthy Vegan Black Bean & Quinoa Chili recipe topped with sliced avocado and fresh cilantro, sitting on a cutting board, with a spoon in it, and a pumpkin in the background.

More Healthy Vegan Chili Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Black Bean & Quinoa Pumpkin Chili

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

This Black Bean & Quinoa Pumpkin Chili is the ultimate healthy vegan recipe to serve up a fall day. It features protein-rich black beans, nutty quinoa, sweet pumpkin puree, diced tomatoes, and a homemade chili blend. Top it off with avocado and fresh cilantro, for a delicious weeknight meal!

Ingredients

Scale

Always opt for organic ingredients.

1 tsp avocado oil
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, de-seeded & chopped, optional
3 garlic cloves, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp ceylon cinnamon
Sea salt & black pepper, to taste
½ cup dry quinoa
1 (15-oz) can black beans, drained
1 (15-oz) can pumpkin puree
1 (14.5-oz) can diced tomatoes (with juices)
2 tbsp tomato paste
2 cups low-sodium vegetable broth or spring water

SERVINGS

Avocado(s)
Fresh cilantro

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Instructions

Sauté. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion, bell pepper, jalapeño, and minced garlic. Cook for 3 minutes.
Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of spring water, as needed.
Cook. Add the beans, quinoa, pumpkin, canned tomatoes, tomato paste, and low-sodium vegetable broth or spring water. Bring to a light boil, string everything together. Reduce the heat to medium-low and let cook for 20 – 25 minutes covered.
Serve. Ladle into bowls. Serve as is or top with avocado and fresh cilantro, if desired. Enjoy!

Notes

Organic Beans: Black beans, red kidney beans, or pinto beans, pair deliciously with this vegan chili.

Organic Vegetables: Use your favorite type of onion & bell pepper!

Organic Tomatoes: If you don’t have diced, feel free to use crushed tomatoes.

Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin!

Organic Toppings: Don’t forget them! Top with your favorites. I love chilled avocado and fresh cilantro!

Storing & Reheating: Transfer chili to an air-tight glass container & refrigerate for up to 4 days. To reheat, simply transfer the chili to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.