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    You are here: Home / Entrees / Triple Pumpkin Chili

    LAST UPDATED: June 15, 2019 • FIRST PUBLISHED: September 24, 2018

    Triple Pumpkin Chili

    Jump to Recipe Print Recipe
    Triple Pumpkin Chili

    Say hello to the ultimate pumpkin chili! This hearty vegan stew is packed with juicy pumpkin, lentils, and black beans simmered with pumpkin ale and warming spices.

    Bowl of Triple Pumpkin Chili with Red Pot, Water Glass and A Bunch of Chives in the Backgroundd

    Usually I make an effort to cram as much pumpkin into the season as possible. This time, I'm upping the ante and trying to do it all in one recipe.

    Okay not really. I mean, I'm pretty sure I'll have more pumpkin recipes this fall, but this one has a lot going on in the pumpkin department.

    So what makes this pumpkin chili triple, you may ask? It's got fresh pumpkin, canned pumpkin puree, and pumpkin beer.

    Overhead View of a Bowl of Vegan Triple Pumpkin Chili with Spoon and Avocado Slices

    When it comes to pumpkin chili, most recipes tend to use canned or fresh pumpkin. I couldn't decide, so I went for both. The fresh is great because it adds juicy bits of sweetness, while the canned is great for thickening the chili up. So yeah, how could I limit myself to just one?

    Also, I've come to the conclusion that beer always makes chili better. So why not use pumpkin spice ale? I did!

    Close Up of A Bowl of Triple Pumpkin Chili

    To make this chili you'll need to start by sautéing some onion, garlic and bell peppers. Add your spices at the end. Next, in with the lentils, some broth and beer. Cook the lentils until they're partially done before adding everything else. Tomatoes, pumpkin and black beans go in for the final simmer.

    Collage Showing the Steps for Making Vegan Pumpkin Chili: Sauté Onions and Peppers, Simmer Lentils, and Add Beans, Tomatoes and Pumpkin

    You can add some water if the chili gets too thick while it simmers. But want to know what's even better? Apple cider! Totally not required, but it adds just a touch of sweetness that goes really nicely with the pumpkin and spices.

    Triple Pumpkin Chili in a Pot with Serving Spoon

    Tips for Making Amazing Pumpkin Chili

    • Make sure to use a sugar pumpkin (sometimes also called pie pumpkin) for this recipe. These are smaller than the big carving pumpkins we use for Halloween, and they're much better for cooking with.
    • Don't feel like cutting up a pumpkin? You can substitute butternut squash if you like. It'll downgrade the chili to just double pumpkin chili, but whatever.
    • Adjust the spice amounts to your liking. I like a lot of spices in my chili, so use less if you don't. Also keep in mind that you can always start with less and add more spices when the chili is just about finished cooking.
    • Don't cook with beer? Substitute extra vegetable broth.
    • And if you do use the beer, check with barnivore to make sure yours is vegan.
    • And if you can't get your hands on vegan pumpkin ale, just use your favorite vegan ale. 

    Hands Holding a Bowl of Triple Pumpkin Chili with Spoon Over Table Set with Water Glass and Pumpkin

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Triple Pumpkin Chili with Red Pot, Water Glass and A Bunch of Chives in the Backgroundd
    5 from 3 votes
    Print

    Triple Pumpkin Chili

    Say hello to the ultimate pumpkin chili! This hearty vegan stew is packed with juicy pumpkin, lentils, and black beans simmered with pumpkin ale and warming spices.

    Course Entree
    Cuisine American
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Servings 6
    Calories 259 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 1 medium red pepper, diced
    • 4 garlic cloves, minced
    • 2 tablespoon ground cumin
    • 2 tablespoons chili powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • 1 (12 ounce) bottle vegan pumpkin ale
    • 1 cup vegetable broth
    • ¾ cup dried brown lentils
    • 3 cups diced fresh pumpkin
    • 1 (14 ounce) can black beans, drained and rinsed
    • 1 (14 ounce) can diced tomatoes
    • ½ cup canned pumpkin puree
    • ½ cup apple cider (optional)
    • Water, as needed
    • Salt and pepper to taste

    Instructions

    1. Coat the bottom of a large pot with oil and place it over medium heat.

    2. Add the onion and pepper. Sauté until the onion becomes soft and translucent, about 5 minutes.

    3. Add the garlic, cumin, chili powder, paprika, cinnamon and cloves. Sauté for about 1 minute more, until very fragrant.

    4. Stir in the beer, broth and lentils. Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 25 minutes, until the lentils are almost done but still a bit firm.

    5. Stir in the fresh pumpkin, beans, tomatoes, and pumpkin puree. Raise the heat and bring the liquid to a boil.

    6. Lower the heat and allow the mixture to simmer for about 20 minutes, until the pumpkin and lentils are tender. Thin with apple cider and/or water if the mixture becomes too thick during cooking.

    7. Remove from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.

    8. Ladle into bowls and serve.

    Nutrition Facts
    Triple Pumpkin Chili
    Amount Per Serving
    Calories 259 Calories from Fat 30
    % Daily Value*
    Fat 3.3g5%
    Saturated Fat 0.5g3%
    Sodium 520mg22%
    Potassium 859mg25%
    Carbohydrates 43.4g14%
    Fiber 13.1g52%
    Sugar 8.9g10%
    Protein 12.8g26%
    Calcium 70mg7%
    Iron 4.5mg25%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Tara says

      September 24, 2018 at 11:36 am

      How long did you have to bake the pie pumpkin for?

      Reply
      • Alissa Saenz says

        September 30, 2018 at 6:17 pm

        No need to bake! It cooks while simmering in the chili! :)

        Reply
    2. Pat says

      October 21, 2018 at 7:07 pm

      I made this today and it was a great success. A keeper for sure! Thank you for all your wonderful recipes:-)

      Reply
      • Alissa Saenz says

        October 28, 2018 at 5:32 pm

        Yay!! I'm so glad you enjoyed it! Thanks Pat!

        Reply
    3. Diane says

      October 29, 2018 at 4:22 pm

      It brownish not nice like yours

      Reply
    4. Lynne Huntley says

      November 26, 2018 at 12:38 pm

      What can I substitute for the bottle of pumpkin ale? I don’t know where to find it

      Reply
      • Alissa Saenz says

        November 26, 2018 at 2:33 pm

        You can use regular ale or another type of beer if that's available. Otherwise, just go with vegetable broth. Enjoy!

        Reply
    5. Yogesh says

      November 27, 2018 at 12:57 am

      5 stars
      Looking soo testy 😋

      Reply
      • Alissa Saenz says

        November 28, 2018 at 4:20 pm

        Thank you!

        Reply
    6. Linda says

      November 28, 2018 at 9:01 pm

      Do you think it would ruin it to add the whole can of pumpkin?

      Reply
      • Alissa Saenz says

        December 02, 2018 at 11:00 am

        I don't think so! If your nervous, you could always start with 1/2 cup, then wait until it's almost done cooking and add the rest just a bit at a time. :)

        Reply
    7. Mimi Bee says

      December 18, 2018 at 8:02 am

      5 stars
      Simply delicious. All of the flavors work together in balance so not one is prominent. This was the perfect meal for a chilly winter evening. Looking forward to enjoying the leftovers. Thanks for another great recipe.

      Reply
      • Alissa Saenz says

        December 20, 2018 at 4:00 pm

        Awesome!! I'm so glad you enjoyed it! Thanks so much Mimi!

        Reply
    8. Virginia Rye says

      September 29, 2019 at 8:33 am

      5 stars
      Do you think this will work in a crock pot? I don’t want anything too mushy but want to make family potluck easier. Thanks!

      Reply
      • Alissa Saenz says

        September 29, 2019 at 2:50 pm

        I think it would work! I'd still add the ingredients in stages like the recipe specifies though - that part is important because the tomatoes can prevent the lentils from cooking. I'm also not sure as to the cook time in a crockpot, so you'll probably just need to keep an eye on it.

        Reply
    9. Patti Nystedt says

      February 23, 2021 at 4:58 pm

      Can this chili be frozen?

      Reply
      • Alissa Saenz says

        February 28, 2021 at 11:19 am

        Absolutely! Seal it up well and it should be good for 3 months or so.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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