This vegan three bean walnut pumpkin chili is the perfect weeknight fall dinner and is packed with all the veggies and flavor!Jump to Recipe
Is it really fall if you haven’t made chili yet? Is it really fall if you haven’t pulled out a pumpkin recipe yet? This fabulous three bean walnut pumpkin chili kills two birds with one stone and lets you do both! It’s got lots of different flavors and textures to keep things interesting without being overwhelming for the palate. Best of all, it happens to be vegan!
Ingredients for Walnut Pumpkin Chili
Olive Oil: A couple tablespoons to brown our veggies and add some healthy fats.
Walnut Pieces: This may feel like an odd choice, but adding small walnut pieces to chili creates a meaty texture without adding meat.
Vegetables: Carrots, bell pepper, jalapeño pepper, and yellow onion all come together to create the perfect mix of texture and flavor.
Garlic: Can’t skip the garlic. We’re using 5 cloves because I’m obsessed with the deliciousness.
Spices: Let us not be shy with the spices, pals. Two whole tablespoons of chili powder plus cumin, sea salt, oregano, smoked paprika, garlic powder, cinnamon, cayenne pepper, and freshly ground black pepper make this chili absolutely sing with flavors.
Crushed Tomatoes: Preferably fire roasted, but regular works too. Diced tomatoes will also work, but crushed is really best for that true chili consistency.
Pumpkin Purée: An entire can! Because we love pumpkin, and also because an awkward leftover amount is annoying.
Beans: Three different kinds because variety is the spice of life! We’ve got kidney beans, white beans, and black beans in the mix here. Of course, use whatever you have on hand. It will all taste good.
Veggie Broth: Preferably low sodium! Water will work too in a pinch.
Topping and Pairing Ideas
The sky is really the limit when it comes to chili toppings. Here are a few of my favorites:
- Plant-based or dairy cheese shreds (sharp cheddar is my fave!)
- Greek yogurt or sour cream (plant-based works too!)
- Chopped fresh cilantro
- Avocado or guacamole
- Plenty of tortilla chips!
- This amazing cinnamon pumpkin cornbread (include link)
If you make this vegan three bean walnut pumpkin chili, be sure to leave a rating and review! This helps Google find me and encourages others to give the recipe a try! P.S. Highly recommend serving with this fabulous cinnamon pumpkin cornbread.
More Fall Recipes:
- Tahini Pumpkin Muffins (Vegan and Gluten Free!)
- Gluten-Free Brown Butter Cinnamon Apple Bread
- Brussels Sprouts Pear Salad with Wild Rice and Pumpkin Apple Cider Vinaigrette
Three Bean Walnut Pumpkin Chili
- Large pot or Dutch oven
- 2 tbsp olive oil
- ½ cup walnut pieces
- 3 large carrots peeled and diced
- 1 bell pepper seeds removed and diced
- 1 jalapeño pepper seeds removed and diced
- 1 large yellow onion diced
- 5 cloves garlic peeled and minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1-2 tsp sea salt
- ½ tsp oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cinnamon
- pinch of cayenne pepper
- freshly ground black pepper
- 1 28 oz can crushed tomatoes (preferably fire roasted)
- 1 15 oz can pumpkin purée
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can white beans drained and rinsed
- 1-2 cups low sodium vegetable broth (water works too)
- Heat olive oil in large pot or Dutch oven over medium high heat until shimmering. Add walnuts, carrots, bell pepper, jalapeño, onion, and garlic and sauté 6-8 minutes, until the veggies have softened and the onions are translucent.
- Add chili powder, cumin, sea salt, oregano, smoked paprika, garlic powder, cinnamon, cayenne, and black pepper and sauté an extra 30 seconds-1 minute.
- Add crushed tomatoes, pumpkin, beans, and veggie broth and bring to a boil. Reduce heat to a simmer and cook, covered, for 30-45 minutes. Taste and adjust seasoning as needed. Enjoy with desired toppings!
Photography by Hope Agresti