Last Updated on December 17, 2024 by Christin Gillespie

This Pinto Bean & Quinoa Pumpkin Chili is the perfect healthy vegan recipe to serve up a chilly fall day. It features protein-rich pinto beans, nutty quinoa, sweet pumpkin puree, fire-roasted tomatoes, and a homemade chili blend. Top it off with sliced avocado and fresh cilantro, for a delicious 30 minute meal!

Pumpkin season is here & that means everything is infused with pumpkin goodness with no shame! 

While I have created a few pumpkin chili recipes in the past, I thought it was time to pumpkin spice things up & do another one. 

This Pinto Bean & Quinoa Pumpkin Chili recipe is one of my new favorite healthy vegan creations. It’s filling, nutty, sweet, & smoky. Basically, every bite is full of flavor.

So grab your dutch oven, throw on your cozy sweater, and get ready to make the best 30 minute meal.

Why You’ll Love This Vegan Pumpkin Chili Recipe

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

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 red onion, but use what you have on hand!
• Organic Bell Pepper: I used green, but any color will do!
• 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 pinto 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 Fire-Roasted Diced Tomatoes + Organic Tomato Paste: The diced tomatoes, along with the tomato paste, adds texture and extra juiciness. I highly recommend using fire-roasted tomatoes for the added smoky flavor, but you can use any diced tomatoes that you have on hand.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even 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 to season this vegan chili. 
• Organic Toppings: Sliced avocado and fresh cilantro – the perfect toppings! 

How To Make

1. Sauté. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion, bell pepper, and minced garlic. Cook for 3 minutes.
2. 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.
3. Cook. Add the beans, quinoa, pumpkin, canned tomatoes, tomato paste, and low-sodium vegetable broth. Bring to a light boil, string everything together. Reduce the heat to medium-low and let cook for 25 minutes covered, stirring every so often.
4. Serve. Ladle into bowls. Serve as is or top with sliced avocado and fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Pumpkin Chili Perfectly

• Organic Beans: Pinto beans, red kidney beans, or black beans, pair deliciously with this vegan chili.
• Organic Vegetables: Use your favorite type of onion & bell pepper! 
• Organic Tomatoes: I highly recommend using fire-roasted tomatoes for the added smoky flavor, but you can use any diced or crushed tomatoes that you have on hand.
• 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 Pinto Bean & Quinoa Pumpkin Chili recipe is perfect for healthy + vegan leftovers & meal prep!

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

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

More Healthy Vegan Recipes You’ll Love

• Pumpkin Mash Burrito Bowl
• Sweet Potato & Black Bean Quinoa Chili
• Vegan Cream of Pumpkin Soup
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Vegan Pumpkin Dal

Sharing Is Caring!

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.

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