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4.96 from 24 votes

Vegan Roasted Sugar Pie Pumpkin 3-Bean Chili Recipe

Looking for the perfect fall-inspired, hearty, healthy, delicious freezer-friendly meal? Look no further! This pumpkin chili recipe is loaded with protein, full of antioxidants and vitamin A, and bursting with rich and savory flavors. This easy-to-make meal also happens to be vegan, though you can doll it up with cheese at the end if you prefer. It is easy to customize to your taste buds by increasing or decreasing the amount of chili powder added! Using whole, fresh roasted pumpkins bring this chili up a notch.
Prep Time20 mins
Cook Time30 mins
Pumpkin Roasting Time45 mins
Total Time1 hr 35 mins
Course: Main Course
Keyword: Chili, Pumpkin Chili, Vegan, Vegan Chili, Vegetarian
Servings: 3 quarts


Pumpkin Chili Base

  • 1 whole sugar pie pumpkin (about 2.5 pounds) *Substitute with 1 can pumpkin puree, or other hard squash such as butternut, delicata, or hubbard
  • 3 cans beans, drained and rinsed. Kidney, black, and pinto is an excellent combo! (standard 14-16 ounce cans) *Substitute with dry beans, approximately 5 cups cooked
  • 1 can roasted crushed or diced tomatoes, juices included (14.5 ounce can)
  • 1 large white or yellow sweet onion diced
  • 3-4 large cloves of fresh garlic peeled and minced
  • 2 cups low-sodium vegetable broth
  • 1 large bell pepper of choice diced
  • 2 cups brown crimini mushrooms (just under an average 8-ounce package) diced

Pumpkin Chili Seasonings

  • 1 tsp cumin
  • 1-2 tsp chili powder (sliding scale based on personal spice preference)
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 Tbsp soy sauce
  • 1 Tbsp fresh oregano, minced *Substitute with 1 tsp dried oregano
  • Tiny pinch Nutmeg and ground clove
  • 1 Tbsp onion powder optional


  • Cut the sugar pie pumpkin in half, and scoop out the guts and seeds. Very lightly drizzle the pumpkin “bowl” with olive oil plus a sprinkle of salt and pepper. Then place the pumpkin halves on a baking sheet, flesh side down. Poke the back skin side of the pumpkin with  a sharp knife in a few places.
  • Roast the pumpkin on 400F for approximately 40 to 45 minutes, until soft. If you’re using canned pumpkin, skip right to Step 4.
  • Once the pumpkin has finished roasting and cooled slightly, remove the skin and discard.
  • Combine diced onion, mushrooms, bell pepper, salt and black pepper in a large pot on the stovetop - along with a good splash of olive oil. Over medium-high heat, cook until everything softens and the onions are translucent - about 5 minutes. Stir occasionally.
  • Next, add diced garlic, oregano, soy sauce, and other seasonings listed above to the pot. Mix well to coat. Allow to cook for another few minutes.
  • Pour in the called-for veggie broth, tomatoes (with juices), and beans (strained, without the can liquid) into the pot. If your pumpkin is thoroughly cooked and very soft, you can toss it into the pot in large chunks. If it still seems a little firm, mash it up in a bowl first to break it apart. Mix well.
  • Once everything is combined, bring the pot to a boil. Thereafter, reduce the heat to simmer for a final 15 to 20 minutes, until it has thickened and reduced to your liking.
  • Serve and enjoy! Delicious and popular chili toppings include crunched tortilla chips, avocado, grated cheese, fresh cilantro, pumpkin seeds, sour cream, or even microgreens. It is also amazing with homemade sourdough bread.
  • Enjoy within one week if stored in the refrigerator, or freeze some to enjoy for months to come! Allow the chili to cool slightly before packaging. Defrost frozen pumpkin chili in the refrigerator a day or two before you want it, and simply reheat on the stovetop in a pot.