Creamy Vegan Pumpkin Chickpea Chili

Last Updated on October 20, 2025 by Christin Gillespie

This Creamy Vegan Pumpkin Chickpea Chili is a healthy, hearty, and easy recipe that’s perfect for fall. Made with classic chili spices, canned pumpkin, rich cashew cream, and protein-packed chickpeas, it’s a cozy dinner that’s naturally dairy-free and plant-based. Great for cooler evenings, this chili is warm, filling, and full of wholesome ingredients!

The chili recipe you didn’t know you needed this fall! Cozy, creamy, totally vegan, dairy-free, and full of flavor. Say hello to this Creamy Vegan Pumpkin Chickpea Chili—the fall recipe that just might surprise you! No tomatoes, no meat, but all the classic chili spices, hearty veggies, and tender chickpeas you love.

What really makes this chili extra special is the cashew cream—my not-so-secret ingredient that brings rich, dreamy creaminess without a single drop of dairy. Just blend raw cashews and water—easy peasy! Whether you enjoy it straight up or pile on your favorite toppings (hello, avocado, lime slices, fresh cilantro, and pumpkin seeds!), this chili will warm you up and satisfy you on those crisp autumn evenings.

If you’re up for a cozy, tasty change, let’s jump into this plant-based pumpkin chili!

Your New Favorite Fall Recipe: Pumpkin Chickpea Chili

• Nutrient-Packed & Wholesome: This chili is loaded with protein-rich chickpeas, vitamin-packed pumpkin, and antioxidant-rich spices—perfect for supporting your immune system (because who’s got time to get sick this season?).
• Rich & Creamy Without Dairy: Made with cashew cream, it’s a plant-based alternative that’s gentle on digestion and packed with healthy fats.
• Meal Prep Friendly: This chili stores beautifully, making it a fantastic option for meal prep. Prepare a big batch & enjoy it throughout the week—just reheat & dig into a delicious, homemade dinner any night you want with minimal effort.

Ingredients

• Organic Chickpeas: Packed with plant-based protein and fiber to keep you full and energized.
• Organic Onion: When cooked down, it adds a sweet and savory base—a total flavor booster.
• Organic Green Bell Pepper: Adds a fresh crunch and vibrant color, balancing the warm spices perfectly.
• Organic Garlic: Fresh garlic is a must! It brings a punch of flavor that makes every bite better.
• Organic Pumpkin Puree: Always choose pure organic pumpkin puree—not pumpkin pie filling, which often contains sugar and preservatives. I personally love the Farmers Market Foods brand!
• Organic Cashew Cream: Made with just raw cashews and spring water, blended until silky smooth. This simple combo makes the chili super creamy without any dairy.
• Organic Spices: Classic chili powder, ground cumin, dried oregano, sea salt, and black pepper bring warming flavors to every spoonful.
• Organic Toppings: Fresh, chilled avocado, lime slices, vibrant cilantro, and crunchy pumpkin seeds, add the perfect finishing touch!

How to Make

1. Sauté the Veggies. Heat a skillet over medium-high heat. Add the chopped vegetables and sauté for 5–7 minutes until they’re soft and fragrant. Stir in the spices and fresh garlic, cooking for another minute.
2. Add the Main Ingredients. Stir in the drained chickpeas, pumpkin puree, and water.
3. Simmer. Reduce the heat and let the chili simmer gently for 10–15 minutes, stirring occasionally, until everything is heated through and the chili thickens.
4. Prepare the Cashew Cream. While the chili simmers, make the cashew cream. Blend the pre-soaked cashews with fresh spring water in a high-speed blender until smooth and creamy.
5. Combine. Pour the cashew cream into the chili and cook for an additional 2–3 minutes to let the flavors meld.
6. Optional: Blend for Extra Creaminess. For an even thicker chili, pulse it a few times with an immersion blender right in the pot. Or, scoop out a few ladles, blend until smooth in a high-speed blender, then stir it back into the chili.
7. Serve. Ladle the chili into bowls and top with chilled avocado, lime slices, fresh cilantro, and pumpkin seeds, if you like. Enjoy!

Secrets to the Best-Ever Plant-Based Pumpkin Chili Recipe

• Use Fresh Ingredients: Use fresh, organic ingredients whenever possible for the best flavor & nutrition.
• Sauté Slowly: Don’t rush the sauté—allow the veggies to soften & caramelize for deep taste.
• Soak Cashews: Soak your organic raw cashews in hot filtered water for about 10 minutes to soften them up. This simple step ensures your cashew cream blends into a silky, smooth texture every time.
• Blending Chili: While optional, I highly recommend blending about one-third of the chili. This step adds the perfect amount of thickness and heartiness, taking your chili to the next level of creamy comfort!

Storing & Reheating

Great for meal prep and packed with plant-based goodness, this Creamy Vegan Pumpkin Chickpea Chili keeps well as leftovers!

Storing. Transfer any leftovers to an airtight glass container and refrigerate for up to 4 days.

Reheating. To reheat, warm your portion on the stove over low to medium heat, stirring occasionally. If the chili becomes too thick or dry, add a splash of spring water to loosen it up.

Even More Plant-Based Pumpkin Recipe Goodness

• Vegan Sweet Potato, Black Bean & Pumpkin Chili
• Vegan Marry Me Pumpkin Chickpeas
• Pumpkin White Bean Curry
• Cheesy Vegan Pumpkin Quinoa Enchilada Bake

Sharing Is Caring!

If you try this Creamy Vegan Pumpkin Chickpea Chili, I’d love to hear what you think! Leave a rating and review below—it not only supports the blog, but also helps others discover and enjoy the recipe too. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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