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Hearty Pumpkin Vegan Chili Recipe


Servings: 4


  • 1 package Veggie Taco Meat (recommended: Lightlife)
  • 1 (8 oz) can Diced Tomatoes
  • 1 (8 oz) can Tomato Sauce
  • 1 (8 oz) can Pumpkin Puree
  • 1 (8 oz) can Black Beans
  • 1/3 cup Red Onion, diced
  • 1/3 cup White or Yellow Onion, diced
  • 1 Jalapeno, finely chopped
  • 3 Large Carrots, chopped
  • 1 Large Zucchini, chopped
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Cumin
  • 1 tablespoon Taco Seasoning
  • 1/2 tablespoon Cayenne Pepper
  • 1/2 tablespoon Red Pepper Flakes
  • Salt and Pepper to taste
  • 2 tablespoons Avocado or Vegetable Oil


  1. Prepare the Base: In a large cooking pot, heat the avocado oil over medium heat. Add both red and white onions, cooking for 2-3 minutes until they begin to soften.
  2. Sauté Vegetables: Incorporate the carrots and zucchini into the pot. Sauté for about 3 minutes or until they start to brown slightly.
  3. Cook Veggie Meat: Stir in the veggie taco meat and jalapeno. Continue to cook for another minute, ensuring the flavors blend well.
  4. Season: Sprinkle in garlic powder, cumin, taco seasoning, cayenne pepper, red pepper flakes, and season with salt and pepper to taste. Stir well to evenly coat the vegetables and meat substitute.
  5. Simmer the Chili: Add the drained and rinsed black beans, diced tomatoes, pumpkin puree, and tomato sauce to the pot. Mix thoroughly to combine.
  6. Let it Cook: Cover the pot, reduce the heat to low, and allow the chili to simmer for 10-15 minutes. Stir every 5 minutes to prevent sticking and to meld the flavors.

Serving Suggestion: Enjoy this warming Pumpkin Vegan Chili as a cozy meal on chilly days. It pairs perfectly with crusty bread or over cooked quinoa for added heartiness. Garnish with fresh cilantro or avocado slices for an extra touch of flavor.



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