Vegetarian Pumpkin Taco Chili

Vegetarian Pumpkin Taco Chili overhead view


After seeing the title, “Vegetarian Pumpkin Taco Chili,” you might be thinking that I mistyped something or got an ingredient wrong, but I assure you this is correct!

Pumpkin is a popular ingredient in the fall, but it’s a great add-in for your chili anytime of year. For me, the pumpkin will take on the flavor of whatever seasoning you add. However, it gives the chili a nice, thick texture.

You might be wondering where the “taco” comes in, and I’m here to say that this was a delicious seasoning substitution for the chili packets that I typically use. Making due with what was in my cupboard, I reached for the big bottle of taco seasoning that I had on-hand and wondered if it could work as my chili seasoning. Spoiler alert: it did!!

Vegetarian Chili 45 degree view

Vegetarian Pumpkin Taco Chili Recipe


2 Tbsp olive oil

1 white onion diced

2 bell peppers diced

2 cloves of garlic minced

1 14.5 oz can of diced tomato

1 15 oz can of pumpkin puree

1 15.5 oz can of kidney beans (drained)

1 15.5 oz can of black beans (drained)

1 15.25 oz can of whole kernel corn (drained)

1 1/2 cups vegetable broth

2 Tbsp Kinder’s The Taco Blend


1. In a large pot, heat your olive oil on medium heat and add onion, bell peppers, and garlic.

2. Cook for 3-4 minutes.

3. Add in the rest of your ingredients and mix. Let the chili cook for 30 minutes, stirring occasionally.

4. Remove from heat and serve.

Pumpkin chili ingredients

Serving Notes and Suggestions

This chili was served on white rice, but would also taste great on brown rice, quinoa, or even tater tots. It was topped with sour cream, onions, avocado, and crispy Hatch Chiles by Fresh Gourmet. The chiles added a nice crunch and spicy kick to the dish. They maintained their crunchiness throughout the meal. Both the Hatch Chiles and Kinder’s The Taco Blend were purchased from Costco. The links below are for the same products on Amazon.

This recipe made at least 10 servings, so you could prepare it for a family dinner or make it for yourself, and eat it throughout the week. The flavor gets better and better over time.

Finally, I am hoping this recipe shows the flexibility of ingredients for a dish like chili, especially when it comes to the seasoning. It’s fun to try something different and use what you have on-hand, instead of running to the store for one more ingredient.

Links to Brands and Products

Fresh Gourmet


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