Autumn-Inspired Vegan Pumpkin Chili

Fall has arrived with characteristic splendor: leaves burst into vibrant hues and temperatures begin to drop. Now is the time to grab a sweater, get cozy, and enjoy a clean fall recipe with autumn’s poster boy: the pumpkin. Below is a delicious vegan chili that takes just 30 minutes to whip up. 

Servings: 4-6

Prep Time: 10 min

Cook Time: 20 min

vegan pumpkin chili- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice


  • 2 tablespoons organic extra virgin olive oil
  • 1 onion, finely chopped
  • 1 teaspoon salt
  • 1 green pepper, cored and finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 (15-ounce) can organic pumpkin puree
  • 1 (15-ounce) can organic pinto beans, drained
  • 1 (15-ounce) can organic black beans, drained
  • 1 (15-ounce) can organic diced tomatoes with their juices
  • 1 cup organic frozen corn kernels
  • 1/2 cup organic vegetable broth
  • Organic avocado, sour cream, cilantro and green onion for topping


In a large deep pot, warm the olive oil over medium heat. Add the onion with 1 teaspoon salt and cook for about 3 minutes, until translucent. Add the pepper and garlic then continue to cook for 2 more minutes.

Next add the spices and tomato paste. Stir together and cook for 2 minutes. Add the pumpkin puree, diced tomatoes, drained beans, corn and vegetable broth. Bring to a low boil and cook for about 10 minutes, until heated through. Add salt to taste, if desired.

Serve warm with your favorite toppings and enjoy!

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