Vegetarian Pumpkin Chili Recipe With Rice: Healthy Fall Dinner Idea

5 servings
25 min

The fall harvest is all about pumpkins. And what better way to enjoy pumpkin than with a seasonal vegetarian pumpkin chili recipe? This vegetarian chili with rice recipe is both healthy and nutritious. It also makes a comforting meal throughout the fall season in under 30 minutes.

Fall means pumpkin spice lattes, pumpkin bread, and pumpkin pie. I do enjoy sweet pumpkin foods, but I also really enjoy savory pumpkin dishes. This vegetarian pumpkin chili recipe makes a hearty meal for fall. It takes less than half an hour to get dinner on the table. So it’s perfect for weeknight dinners.

The first time I had squash in a chili recipe was when my friend cooked dinner for me. She’s big on cooking with a variety of fresh foods for their health benefits. For this particular dish, she threw in cubed butternut squash. It added a meaty texture to the chili and tasted amazing! Not only was it heart healthy, it also helped her save on her grocery bill when her food budget was tight. Inspired by my friend’s butternut squash chili, I really wanted to create a healthy vegetarian pumpkin chili recipe.

This vegetarian pumpkin chili with rice recipe is Mexican inspired. Therefore, it’s similar to the chili that you probably grew up with and probably make for your family. It has beans, corn, and tomatoes. However, it also has pumpkin puree and even pumpkin pie spice for a fun twist on your favorite chili recipe.

Like this vegetarian pumpkin chili recipe? Try it with my sweet cornbread recipe. Or give my kid-friendly beer chili recipe a try!

Vegetarian Pumpkin Chili Recipe With Rice: Healthy Fall Dinner Idea
Recipe details
  • 5  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 can (240 g) pumpkin purée
  • 1 can (250 g) red beans, drain and wash
  • 1 can (250 g) chickpea, drain and wash
  • 1 can (240 g) diced tomatoes
  • 1/2 can (125 g) corn kernel, drain and wash
  • 1 (60 g) onion, chopped
  • 4 garlic cloves, chopped
  • 1 (143 g) medium red bell pepper, diced
  • 1/3 cup (80 ml / 76 g) tomato purée
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon ground cumin
  • 1 tablespoon cayenne pepper
  • 1 1/2 cups rice
  • 1/2 cup vegetable broth
  • Juice of half a lemon
  • 3 tablespoons avocado oil
  • 1 - 2 teaspoons salt
  • 1 teaspoon black pepper

Cook the rice as instructed on the package. You can use white, brown rice or wild rice.
While the rice cooks, heat a pot over medium heat on the stove with a drizzle of avocado oil. Once hot, fry the bell pepper, onion and garlic until tender.
Add the spices to the sauteed vegetables. Stir to combine. Allow the vegetables and spices to cook briefly to bring out the flavors.
Add the corn, red beans and chickpeas to the sauteed and seasoned vegetables. Stir to combine.
Add the pumpkin purée, tomato purée, diced tomato, lemon juice and vegetable broth to the mixture. Mix well to fully incorporate the ingredients throughout.
Allow the chili to cook for 10 minutes on medium-low heat.
Adjust the taste of your chili with salt and pepper, as desired, just before removing from heat.
Finally, plate the pumpkin chili hot with rice with lemon wedges on the side, if desired.
  • This vegetarian pumpkin chili recipe freezes wonderfully. I usually freeze half it to eat later so I can take a night off of cooking. I recommend using freezer containers or freezer bags so it doesn’t get freezer burnt. When you want to eat it, let it thaw in the fridge overnight and heat it the next day.
  • Just like regular chili, this vegetarian pumpkin chili cooks well in a slow cooker. Just put all of the ingredients in a slow cooker and cook on high for 2 to 3 hours or on low for 4 to 5 hours. I sometimes turn mine on warm and let it sit for 1 to 2 hours before I eat so the flavors have more time to meld.
Rebecca D. Dillon
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