This Vegan Pumpkin Chili is warm, comforting and needs only 10 minutes of prep then right into the slow cooker! It results in a thick, filling and delicious chili!
Three things in specific get me really excited about fall:
- Pumpkins
- Wearing cool light jackets
- Warming/comforting foods
Who else is with me? I love pumpkins all year round, I feel super stylish in light seasonal jackets, and warming and comforting foods make me feel so cozy. Lucky for me (and us), this recipe hits two of those in one. Plus, I could eat this wearing some fashionable clothing, so I’d already say that it’s a complete win. Welcome to your new favorite chili of the season: Vegan Pumpkin Chili.
For another cozy pumpkin recipe, try my creamy pumpkin soup !
Why You’ll Love This Pumpkin Chili
Every year when I ask, “what recipes do you want to see this fall?” I get “chili!” as a resounding response. The addition of pumpkin and quinoa makes it a runaway hit for the following reasons:
- Perfect for fall with seasonal ingredients. Take advantage of all things pumpkin while it’s at the height of harvest! Pumpkin works just as beautifully in sweet recipes as it does in savory.
- Incredibly hearty and filling. Between the beans, whole grains, and abundance of fresh vegetables, you have a power-packed combination of fiber and protein that will keep you full and focused for hours.
- Practically cooks itself. After a few minutes of prep, your slow cooker will do all the work for you! It’s a life saver on busy days when there’s no time to spend in the kitchen.
Notes on Ingredients
What separates good chili from great chili are quality ingredients. Here’s what you need for the very best results. Scroll down to the recipe card below for exact measurements.
- Vegetable broth – Low sodium is best to keep the salt levels in check.
- Quinoa – You can use white, red, black, or all three for a more colorful mix.
- Black beans – Feel free to mix and match beans based on what’s in your pantry. Pinto beans, kidney beans, and black-eyed peas are other great choices.
- Diced tomatoes or fire roasted tomatoes – Use fire roasted tomatoes for a deeper, subtly smoky flavor.
- Pumpkin puree – Make sure this is 100% solid packed pumpkin puree, NOT pumpkin pie filling which is spiced and sweetened.
- Red & green bell pepper
- Shredded carrot – You’ll need roughly 1/3 cup of shredded carrots if you buy it already prepared.
- Onion
- Garlic
- Chili pepper – This could be anything from a mild jalapeno to a blazing hot ghost pepper, depending on your spice preference.
- Spices – This pumpkin chili recipe is spiced with chili powder, cayenne pepper, sea salt, black pepper, cumin, and oregano.
How to Make Pumpkin Chili
This pumpkin chili recipe is prepared in a few simple steps. Scroll down to the recipe card for more detailed instructions.
- Combine the ingredients. Add the broth, quinoa, black beans, tomatoes, and pumpkin. Stir to combine. Then mix in the peppers, carrot, onion, and garlic.
- Cook on high for 2 ½ to 3 hours or on low for 5 to 6 hours. Keep an eye on it during the final 30 minutes of cooking to reach your ideal texture and thickness.
- Enjoy! Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sor cream, and parsley. Enjoy!
Tips for the Best Chili with Pumpkin
- For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
- If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
- For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.
Serving Suggestions
The beauty is chili is that it’s a complete meal in a bowl. All you need is a spoon, and maybe a cozy blanket to snuggle under! If you want to dress it up though, there are lots of ways to use your pumpkin chili as the ultimate topper:
- Chili cheese dogs (vegan dogs, of course!)
- Chili cheese fries
- Chili loaded potatoes
- Chili mac and cheese
- Chili spaghetti
- Chili stuffed peppers
Pumpkin chili is also great with some simple sides, such as cornbread , biscuits , tortilla chips, crackers, and rice.
How to Store Leftovers
- Fridge. Let the pumpkin chili cool completely before transferring it to an airtight container. Leftovers will keep in the fridge for up to 7 days.
- Reheat. To reheat, simply microwave individual servings for 1 to 2 minutes, until hot all the way through.
Can I Freeze Vegan Pumpkin Chili?
Yes, chili with pumpkin is a great meal to freeze for safe keeping! Stored in an airtight container, it will keep in the freezer for up to 6 months.
To reheat, microwave for 4 to 6 minutes, stirring every minute or so, until thawed and hot all the way though.
More Vegan Chili Recipes
- One Pot Red Lentil Chili
- Vegan Sweet Potato and Black Bean Quinoa Chili
- Vegan Chili
- Vegan Chili Cornbread Casserole
Ingredients
- 3 1/4 cups vegetable broth
- 1/2 cup uncooked quinoa
- 1 (15 oz) can black beans , drained and rinsed
- 14 oz diced tomatoes , or can of fire roasted tomatoes
- 1 (15 oz) can pumpkin puree
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 shredded carrot
- 1/2 onion , chopped
- 2 cloves garlic , chopped
- 1/2 small chili pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Instructions
- Turn your slow cooker to warm. Add in the broth, quinoa, black beans, tomatoes and pumpkin puree to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the ingredients and seasonings and stir a few times to combine.
- Set the slow cooker to high for 2 ½ to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like your chili thick but with more liquid, do the 2 ½ on high, and 5 on low. If you like it thicker with just a little bit it liquid, go with the higher number for each option.
- Remove chili and stir to combine. Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sour cream and parsley. Enjoy!
Notes
- For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
- If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
- For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.
This Vegan Pumpkin Chili is warm, comforting and needs only 10 minutes of prep then right into the slow cooker! It results in a thick, filling and delicious chili!
Three things in specific get me really excited about fall:
- Pumpkins
- Wearing cool light jackets
- Warming/comforting foods
Who else is with me? I love pumpkins all year round, I feel super stylish in light seasonal jackets, and warming and comforting foods make me feel so cozy. Lucky for me (and us), this recipe hits two of those in one. Plus, I could eat this wearing some fashionable clothing, so I’d already say that it’s a complete win. Welcome to your new favorite chili of the season: Vegan Pumpkin Chili.
For another cozy pumpkin recipe, try my creamy pumpkin soup !
Why You’ll Love This Pumpkin Chili
Every year when I ask, “what recipes do you want to see this fall?” I get “chili!” as a resounding response. The addition of pumpkin and quinoa makes it a runaway hit for the following reasons:
- Perfect for fall with seasonal ingredients. Take advantage of all things pumpkin while it’s at the height of harvest! Pumpkin works just as beautifully in sweet recipes as it does in savory.
- Incredibly hearty and filling. Between the beans, whole grains, and abundance of fresh vegetables, you have a power-packed combination of fiber and protein that will keep you full and focused for hours.
- Practically cooks itself. After a few minutes of prep, your slow cooker will do all the work for you! It’s a life saver on busy days when there’s no time to spend in the kitchen.
Notes on Ingredients
What separates good chili from great chili are quality ingredients. Here’s what you need for the very best results. Scroll down to the recipe card below for exact measurements.
- Vegetable broth – Low sodium is best to keep the salt levels in check.
- Quinoa – You can use white, red, black, or all three for a more colorful mix.
- Black beans – Feel free to mix and match beans based on what’s in your pantry. Pinto beans, kidney beans, and black-eyed peas are other great choices.
- Diced tomatoes or fire roasted tomatoes – Use fire roasted tomatoes for a deeper, subtly smoky flavor.
- Pumpkin puree – Make sure this is 100% solid packed pumpkin puree, NOT pumpkin pie filling which is spiced and sweetened.
- Red & green bell pepper
- Shredded carrot – You’ll need roughly 1/3 cup of shredded carrots if you buy it already prepared.
- Onion
- Garlic
- Chili pepper – This could be anything from a mild jalapeno to a blazing hot ghost pepper, depending on your spice preference.
- Spices – This pumpkin chili recipe is spiced with chili powder, cayenne pepper, sea salt, black pepper, cumin, and oregano.
How to Make Pumpkin Chili
This pumpkin chili recipe is prepared in a few simple steps. Scroll down to the recipe card for more detailed instructions.
- Combine the ingredients. Add the broth, quinoa, black beans, tomatoes, and pumpkin. Stir to combine. Then mix in the peppers, carrot, onion, and garlic.
- Cook on high for 2 ½ to 3 hours or on low for 5 to 6 hours. Keep an eye on it during the final 30 minutes of cooking to reach your ideal texture and thickness.
- Enjoy! Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sor cream, and parsley. Enjoy!
Tips for the Best Chili with Pumpkin
- For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
- If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
- For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.
Serving Suggestions
The beauty is chili is that it’s a complete meal in a bowl. All you need is a spoon, and maybe a cozy blanket to snuggle under! If you want to dress it up though, there are lots of ways to use your pumpkin chili as the ultimate topper:
- Chili cheese dogs (vegan dogs, of course!)
- Chili cheese fries
- Chili loaded potatoes
- Chili mac and cheese
- Chili spaghetti
- Chili stuffed peppers
Pumpkin chili is also great with some simple sides, such as cornbread , biscuits , tortilla chips, crackers, and rice.
How to Store Leftovers
- Fridge. Let the pumpkin chili cool completely before transferring it to an airtight container. Leftovers will keep in the fridge for up to 7 days.
- Reheat. To reheat, simply microwave individual servings for 1 to 2 minutes, until hot all the way through.
Can I Freeze Vegan Pumpkin Chili?
Yes, chili with pumpkin is a great meal to freeze for safe keeping! Stored in an airtight container, it will keep in the freezer for up to 6 months.
To reheat, microwave for 4 to 6 minutes, stirring every minute or so, until thawed and hot all the way though.
More Vegan Chili Recipes
- One Pot Red Lentil Chili
- Vegan Sweet Potato and Black Bean Quinoa Chili
- Vegan Chili
- Vegan Chili Cornbread Casserole
Ingredients
- 3 1/4 cups vegetable broth
- 1/2 cup uncooked quinoa
- 1 (15 oz) can black beans , drained and rinsed
- 14 oz diced tomatoes , or can of fire roasted tomatoes
- 1 (15 oz) can pumpkin puree
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 shredded carrot
- 1/2 onion , chopped
- 2 cloves garlic , chopped
- 1/2 small chili pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Instructions
- Turn your slow cooker to warm. Add in the broth, quinoa, black beans, tomatoes and pumpkin puree to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the ingredients and seasonings and stir a few times to combine.
- Set the slow cooker to high for 2 ½ to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like your chili thick but with more liquid, do the 2 ½ on high, and 5 on low. If you like it thicker with just a little bit it liquid, go with the higher number for each option.
- Remove chili and stir to combine. Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sour cream and parsley. Enjoy!
Notes
- For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
- If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
- For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.
Vegan Pumpkin Chili
Ingredients
- 3 1/4 cups vegetable broth
- 1/2 cup uncooked quinoa
- 1 (15 oz) can black beans drained and rinsed
- 14 oz diced tomatoes or can of fire roasted tomatoes
- 1 (15 oz) can pumpkin puree
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 shredded carrot
- 1/2 onion chopped
- 2 cloves garlic chopped
- 1/2 small chili pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
Instructions
- Turn your slow cooker to warm. Add in the broth, quinoa, black beans, tomatoes and pumpkin puree to the slow cooker. Stir to combine.
- Next add the peppers, carrot, onion and garlic, and stir, then add the rest of the ingredients and seasonings and stir a few times to combine.
- Set the slow cooker to high for 2 ½ to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like your chili thick but with more liquid, do the 2 ½ on high, and 5 on low. If you like it thicker with just a little bit it liquid, go with the higher number for each option.
- Remove chili and stir to combine. Taste and add more salt if needed. Serve in bowls and top with avocado, cheese, vegan sour cream and parsley. Enjoy!
Notes
- For those not crazy about spicy foods or cooking for picky kids, it’s easy to dial back the heat to taste. Simply omit the chili pepper and cayenne to make a milder version.
- If you don’t have a slow cooker, you can make this chili on the stovetop instead. Sauté the vegetables first in a splash of water or oil over medium heat until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to a simmer. Let simmer, covered, for 15 to 20 minutes, until the vegetables are tender, and the quinoa is fully cooked.
- For those craving a conventional meaty chili, “beef” things up with plant-based grounds. Add 12 to 16 ounces of your favorite vegan ground beef in the first step, cooking until lightly browned.
Nutrition
Vegan Pumpkin Chili https://jessicainthekitchen.com/slow-cooker-pumpkin-quinoa-chili/ November 11, 2022
This recipe for Vegan Stuffed Shells is a guaranteed hit for the whole family! Tender pasta shells filled to the brim with creamy vegan ricotta and Parmesan are a foolproof way to bring everyone together around the table. Each savory bite is bathed in rich marinara sauce as a timeless comforting classic.
Traditional stuffed shells are a true labor of love. Between the sauce, pasta, and filling, it could take all day to get the whole dish assembled and baked! Cut out all the hassle and headache with an easier, quicker, and healthier approach that still satisfies all those nostalgic cravings.
Hearty yet elegant, Vegan Stuffed Shells are a versatile entrée that fits the bill any day of the year. From low-key weeknight dinners to elaborate holiday meals, kids and adults alike will enthusiastically dish out seconds- and possibly thirds! You’ll look like a master chef after spending mere minutes in the kitchen.
Why You’ll Love this Vegan Stuffed Shells Recipe
What’s not to love about cheesy baked pasta smothered in savory red sauce? In case you’re not already sold by that description alone, here are some other winning attributes to consider:
- Super-fast prep . How many things can you do in just 5 minutes? You’ll spend more time on hold if you call your nearest Italian restaurant for takeout! That’s all it takes to assemble these stuffed shells and slide them into the oven; they practically cook themselves.
- Great for a crowd . If you need to feed a hungry family or the whole soccer team, it’s a snap with this simple formula! Easily double, or even triple, as needed, baking off as many pans as will fit in the oven.
- Ideal make-ahead meal . Prep for success and have stuffed shells ready to go before stomachs begin to growl. You can assemble it for up to a day in advance, and leftovers will keep for 5 to 7 days.
- High in protein and fiber . Vegan ricotta contains a serious serving of plant protein, while spinach adds fiber and nutrients that even picky eaters will gobble down. It’s perfect for sneaking in some leafy greens, hidden in plain sight!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Pasta shells – Look for jumbo shells in the dry pasta aisle. They’re typically sold in 12- or 16-ounce boxes, which is handy since there’s often a number that are broken and unusable for this recipe. Save the pieces for making noodle soup!
- Marinara sauce – You can go all out and use my homemade marinara in this recipe, but ready-made marinara is an ideal pantry staple to keep on hand for effortless meal prep. Use any brand you prefer.
- Olive oil
- Garlic
- Spinach
- Vegan ricotta – Homemade ricotta is my favorite cheesy filling for stuffed shells. You can always grab a tub of vegan ricotta at the grocery store instead.
- Vegan Parmesan – I recommend Violife Just like Parmesan or Follow Your Heart Dairy-Free Parmesan-Style Shreds.
- Kosher salt
- Nutmeg
How to Make Vegan Stuffed Shells
- Preheat the oven to 375 degrees . Lightly grease your baking dish and set aside.
- Cook the pasta al dente. Drain and rinse.
- Spread marinara sauce in the bottom of the dish.
- Sauté the garlic and spinach. Cook until the greens are wilted and the whole mixture is aromatic.
- Add vegan ricotta, half of the Parmesan, salt, and nutmeg to the greens. Mix well to combine.
- Stuff the pasta shells with the ricotta mixture. Once filled, place them in the baking dish in even rows. Top with the remaining sauce and Parmesan. Cover and bake until bubbling and golden. Uncover and bake a few minutes longer. Cool briefly and enjoy!
Tips for Success
While it’s impossible to go wrong with this tried-and-true favorite, here are some tips to ensure perfect vegan stuffed shells every time:
- Cook the pasta al dente , according to the package. Aim for the least amount of time recommended, since they’ll keep cooking while they bake. You don’t want them overdone and mushy in the end.
- The dish can be assembled up to eight hours ahead of baking. The dish should be covered with foil and stored in the fridge until you’re ready to eat. To compensate for chilled pasta, you may need to add up to 10 more minutes to the baking time.
Variation Ideas
The beauty of Vegan Stuffed Shells is how versatile they are, completely adaptable to your tastes. You never eat exactly the same dish twice if you want to shake things up! Here are a few ideas of putting your own unique spin on them:
- Add vegetables. Caramelized onions or roasted mushrooms can add volumes of savory flavor even in small amounts. Other great additions include roasted red peppers, sun-dried tomatoes, grilled corn, or fresh peas.
- Add protein. Meat-lovers are welcome here too! Sauté your favorite plant-based grounds or crumbled veggie burgers to beef up the filling.
- Add seasonings. Fresh basil and crushed red pepper flakes will never steer you wrong when it comes to baked pasta. Rosemary, thyme, oregano, and sage would be fantastic to include in a more autumnal rendition, whereas dill, parsley, and lemon zest would make it taste like a bright, zesty celebration of spring.
- Switch up the sauce. If the idea of more marinara has you seeing red, get saucy with a different flavorful option! Consider Vegan Alfredo Sauce , Vegan Cheese Sauce , Creamy Cashew Pea Pesto , or Spicy Arrabbiata Sauce , for starters.
How to Store Leftovers
Wrap leftovers tightly in plastic wrap to make sure the dish is fully sealed. Store in the fridge for 5 to 7 days. See below for longer term storage solutions.
Can I Freeze Vegan Stuffed Shells?
Yes, Vegan Stuffed Shells freeze beautifully! Wrap leftovers lightly in plastic wrap and don’t forget to label with the date. They should keep in the freezer for 3 to 4 months. When you’re ready to eat, uncover and bake at 350 degrees for 15 – 20 minutes, until hot all the way though.
Ingredients
- 8 oz pasta shells
- 25 oz marinara sauce , store-bought or homemade
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 oz baby spinach
- 2 cups vegan ricotta cheese , store-bought or homemade
- 1 cup shredded vegan Parmesan cheese , divided
- 1/2 teaspoon kosher salt
- pinch nutmeg
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray.
- Bring a large pot of well-salted water to a boil. Add the shells and cook according to package instructions to al dente (about 9 minutes). Drain and rinse with cold water.
- Meanwhile, spread 1 cup of marinara sauce in the prepared baking dish.
- Heat the oil in a large skillet over medium-high. When hot, add the spinach and garlic and cook, stirring occasionally, until wilted, 2-3 minutes.
- Remove the skillet from the heat. Add the ricotta, ½ cup Parmesan, salt, and nutmeg and stir well to combine.
- Stuff each pasta shell with the spinach and cheese mixture and arrange in the baking dish. Pour the remaining sauce on top and sprinkle with the remaining ½ cup Parmesan. Cover the dish. Bake for 25 minutes, then uncover and bake until golden on top and bubbling, 10 to 15 minutes more. Cool for 5 minutes before serving.
Notes
- Cook the pasta al dente, according to the package. Aim for the least amount of time recommended, since they’ll keep cooking while they bake. You don’t want them overdone and mushy in the end.
- The dish can be assembled up to eight hours ahead of baking. The dish should be covered with foil and stored in the fridge until you’re ready to eat. To compensate for chilled pasta, you may need to add up to 10 more minutes to the baking time.
More Cozy Vegan Dinner Ideas
If you’re still craving comforting baked pasta dishes, I’ve got plenty of great recipes for you to try next!
- Vegan Lasagna
- Baked Vegan Mac & Cheese
- Cheezy Baked Ziti
- Butternut Squash Pasta Bake
- Cheesy Taco Pasta
