organic pumpkins- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Vegan Pumpkin Chili

October is here, so Halloween is just around the corner. When we think of October we think of changing leaves, cool autumn air, and of course pumpkins. What better way to welcome the month than by incorporating pumpkin into homemade, delicious recipes. Chili is an easy-to-make, cozy meal for the cooler months and, better yet, it goes great with pumpkin! Try this vegan recipe to get tasty chunks of our favorite orange fall veggie with the classic flavors of a comfy chili.

  • Prep time: Ten Minutes
  • Cook Time: Thirty Minutes
  • Yield: 4-6 Servings
organic pumpkins- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice


  • 8 ounces cremini mushrooms, quartered

  • 1 tablespoon avocado oil (Optional)

  • 1 small red onion, diced

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 1 teaspoon ground cumin

  • 1/2 – 1 teaspoon chipotle powder (reduce if sensitive to heat)

  • 1 teaspoon fresh thyme leaves

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon salt, plus more to taste

  • 1 14.5 ounce (410 g) can diced tomatoes

  • 1 15 ounce can (425 g) pumpkin puree (not pie mix)

  • 2 15.5 ounce (440 g) cans pinto beans, drained and rinsed well

  • 1 1/2 cups (350 ml) vegetable broth (store-bought or homemade)

  • Optional, for serving: chopped chives, avocado, dairy-free cheese, etc.


  1.  Add the quartered mushrooms to a food processor and pulse until finely ground; you can also dice the mushrooms with a knife, but this will take a lot longer. Set aside. Add the avocado oil to a large pot over medium-high heat and allow to warm.
  2. Add the onion and bell pepper to the pot and sauté for 3 to 5 minutes, until the onion is translucent. Add the diced mushrooms, garlic, cumin, chipotle, thyme, paprika, and salt to the pot and mix well; sauté for an additional 3 to 5 minutes, until the spices become fragrant and the mushrooms reduce in volume.
  3. add the tomatoes, pumpkin, beans, and vegetable broth to the pot and stir well. Cover the pot and bring the mixture to a boil over high heat; once boiling, remove the lid, reduce the heat to medium-low, and simmer for 10-12 minutes.
  4. Optional Blend: For a creamier chili, take an immersion blender and blend approximately 1/4 to 1/3 of the mixture, to make a thicker, heartier base. You can also carefully transfer 2 cups of the chili into an upright blender, process until smooth, and return to the pot.
Serve it up: warm; leftovers can be kept for 5 days or frozen for up to 2 months.
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