Vegan Pumpkin Chili

Jan 17 2012 | by grafx1 | 57 Comments » |

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Vegan Pumpkin Chili

1 – bag of meat-free crumbles (such as Boca Ground Crumbles)**
1 – medium onion, chopped
1 – cup canned pumpkin (or squash)
1 – 28 oz. can diced stewed tomatoes
1- 15 oz. can kidney or black beans, drained & rinsed
1 – 12 oz. bottle of chili sauce
1-2 tablespoons chili powder
2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon pepper

In a crock pot, combine all ingredients and slow cook on low for 3-4 hours.
On the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat, cover and simmer and for 1 hour.

Serve with your favorite chili toppings!

* if you like spicy chili, consider adding a touch of Chipotle peppers in adobo sauce or cayenne pepper.
** You can substitute lentils, bulgur wheat, or more beans for the crumbles.

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57 Responses to “Vegan Pumpkin Chili”

Connie Says:
January 18th, 2012 at 11:50 am

Morningstar crumbles are not vegan. Makes me really sad…they are my favorite crumbles.
Here is the ingredient list from their site. (As an alternative, their Grillers burgers are vegan, and could be crumbled and used.)
Ingredients:
WATER, EVAPORATED CANE JUICE, SOY PROTEIN CONCENTRATE, MOLASSES, TOMATO PASTE (TOMATOES), VINEGAR, TEXTURED WHEAT PROTEIN (WHEAT GLUTEN, WHEAT STARCH, PHOSPHATE, CARAMEL COLOR), CANOLA OIL, CONTAINS TWO PERCENT OR LESS OF SALT, NATURAL FLAVORS, YEAST EXTRACT, SOY PROTEIN ISOLATE, METHYLCELLULOSE, EXTRACT OF MALTED BARLEY AND CORN, WHEAT GLUTEN, CARAMEL COLOR, SUNFLOWER OIL, XANTHAN GUM, ONION POWDER, GARLIC POWDER, SPICES.

Allergen Information:
CONTAINS SOY AND WHEAT INGREDIENTS.
SusanV (admin) Says:
January 18th, 2012 at 12:08 pm

That’s true, unfortunately. Boca crumbles and Gimme Lean are good alternatives, as well as crumbling vegan burgers, as you suggest. Also, for a more natural alternative, substitute bulgur wheat, lentils or more beans!

I’ve changed the suggestion in the recipe to use Boca crumbles.
Annette Says:
January 18th, 2012 at 12:39 pm

Ummm…excuse my ignorance…I’m new to the Vegan World…Why aren’t Morningstar Crumbles vegan?
Sandy Fernandez Sheehy Says:
January 18th, 2012 at 2:03 pm

I’m new to a vegan diet. Can Texturized Soy Protein be used???

Thanks
SusanV (admin) Says:
January 18th, 2012 at 5:40 pm

Annette, the crumbles contain egg (you have to go to the Morningstar website to see the ingredients; the ones Connie posted are for the Grillers.)

Sandy, I’m sure TSP (or TVP) can be used instead. You may need to add more liquid.
BusyWorkingMama Says:
January 18th, 2012 at 7:50 pm

This looks delicious! I love pumpkin but have never used it in chili.
Connie Says:
January 19th, 2012 at 6:53 pm

Susan, You are absolutely correct about the ingredients I posted. Could have sworn I had the correct one.
BTW–LOVE your website and blog. You have been a real inspiration to me over the past year since I’ve gone vegan. You are one of the first websites I go to for recipe ideas!
I made two of your cheesecakes over Christmas. They are WONDERFUL! Even the omnivore in the family (translated 18 year old son!) loved it!
Julie Says:
January 20th, 2012 at 7:51 pm

DELICIOUS!!!
Lisa Says:
January 21st, 2012 at 7:33 pm

I’m thinking quinoa instead of the crumbles for some extra-thick chili.
lulus774 Says:
January 24th, 2012 at 11:22 am

I use ground portabellas in place of crumbles it adds a nice texture and some extra moisture.
Jeanne Says:
January 25th, 2012 at 8:54 pm

Caution — not all Grillers are vegan, only the one that’s labeled vegan. Their vegan products are listed here: http://www.morningstarfarms.com/products/vegan.html
Michael (MJM4JESUS) Says:
February 1st, 2012 at 2:36 pm

Wife is making this dish as I type and I will be having it for the first time tonight! YUM!
Stan Starsky Says:
February 3rd, 2012 at 12:15 pm

This really sounds great…I love to cook stuff in the crockpot – it is just so easy. I am going to try it with lentils and some tobasco
Boyana Says:
February 3rd, 2012 at 2:11 pm

What bottle of chili sauce do u reccamend?
grafx1 Says:
February 3rd, 2012 at 2:40 pm

Hi there, I don’t really have a certain brand. I just picked up the store brand that was there. Sorry I can’t be more specific!
Maria@ Sinfully Nutritious Says:
February 5th, 2012 at 2:39 pm

I love using TVP to make my own crumbles in my chili. Soy chorizo is also a nice spicy choice.
Marie Says:
February 6th, 2012 at 12:49 pm

Why not leave the fake meats out, and enjoy the beans, etc. I live vegan without the imitations, and find it disappointing that so many recipes depend on processed foods.
brunge Says:
February 10th, 2012 at 11:20 pm

I agree with Marie about the fake meats, especially for my own personal choices I prefer beans etc. However, that being said, I think for those who are fairly new to the vegan world and trying to adjust, vegan crumbles are fine (if they want to really go to the bother of hunting them down).
PoweredbyPlants Says:
February 11th, 2012 at 1:01 am

This one’s in the slow cooker now for tomorrow’s lunch! I made a few modifications, mostly because I ran out of Cholula and replaced the chili sauce with Sriracha. Because of this, it was extremely hot, so I added a cup and a half of water and omitted the salt and chili powder (because Sriracha is also kind of salty). Because I left out the chili powder, I added cumin and extra garlic to compensate. Then I adjusted the amount of pumpkin pie spice to accommodate for the added water. Also, I’m not a fan of fake meat so i used 1 can of pinto and 1 can of kidney beans. Lastly, I added mesquite liquid smoke (because it makes everything better) and about a tablespoon of agave. Perhaps the mesquite just spoke to the Texan in me. It tastes great so far, and I can’t wait to eat it over collards for tomorrows lunch!
arlena07 Says:
February 13th, 2012 at 7:48 pm

Made this tonight for dinner with some modifications: I added one green pepper, one yellow pepper (I love peppers in chili), and used 1 can of kidney beans, 1 can of black beans, and a 28 oz. can whole peeled tomatoes in thick puree. I left out the crumbles, I don’t need a meat substitute. And I only used 4 TBSP chili sauce (chipotle) because it’s way hot. I also added 1 TBSP liquid smoke (as suggested above). I used the amount of onion, chili powder, pumpkin and pumpkin pie spice the recipe called for. It was so good! The pumpkin really helps to make it nice and thick!
crystal charboneau Says:
February 15th, 2012 at 7:39 am

dr. praegers stuff is a good vegan option, his burgers are awesome and very natural.
Mama P Says:
February 19th, 2012 at 9:38 am

I used extra beans and more heat. So tasty you don’t miss the meat. Hey that rhymes : )
Hotsun Says:
February 19th, 2012 at 5:56 pm

I made this yesterday. I used lentils instead of beans and fake meat (don’t use), had no chilli sauce, so added a chili (had more for my husband, on the side) and added some leftover cooked rice as well. I also fried the onion in coconut oil and added a dash of coconut milk at the end because I had my grand kids over. I put the whole lot into the blender – what a meal! Everyone loved it! Will definitely make it again! Thank you
Karla Says:
February 22nd, 2012 at 6:51 pm

I am not into fake meat either, lentils or portabella mushrooms.
grafx1 Says:
February 26th, 2012 at 11:09 am

Thank you for all of your suggestions to my recipe! I just made another batch today and here are some of the changes that I think you might enjoy:

- omitted crumbles
- used whole can of pumpkin
- sauteed onions and garlic in sesame oil
- seasoned with chipotle powder
- added 3 cups of cooked organic rice
- added 1 can of great northern beans
- reduced chili sauce by 1/2
- added 1 cup of black beans
Jaimee Says:
March 5th, 2012 at 3:40 pm

Oh, my stars! This was really good. I did modify a bit because of what I had on hand…I used a can of chili beans so I decreased the hot sauce to half a bottle, and I had a lot of carrots around and a bell pepper that needed to be used, so I threw the onion and carrot in the pot and sautéed it a bit til it was soft, then threw everything else in. Pumpkin is hard to come by here in my part of Ireland so I had pureed and frozen a few this past fall…this used up the last of my stash, so to speak, and it was SO worth it! Delicious!
Jaimee Says:
March 5th, 2012 at 3:51 pm

Oh…and I also used reconstituted TVP instead of crumbles.
Saya at Saya's Soulful Says:
March 11th, 2012 at 4:40 pm

I MUST try this one!! The sweetness of cooked pumpkin must be coming through the flavours deliciously!
Nick Says:
March 11th, 2012 at 9:21 pm

To those who may be confused, “Chili Sauce” is very similar to ketchup in consistency and taste (plus some spice). You can find 12 oz bottles of it in the grocery store in the condiment section.
kevin Says:
March 18th, 2012 at 1:14 pm

Thanks for another great recipe! Next time I’ll use a little less pie spice & just a little more chilli spice; just my personal tastes. Thanks again
Dani Says:
April 10th, 2012 at 7:33 pm

I made this for dinner tonight and it was AMAZING!!!!! Did only 3 little changes….no meat crumbles, diced baby bellas and white kidney beans instead (wonderful with the black beans), used leftover homemade spaghetti sauce instead of chili sauce and topped it with crushed raw cashews when served….an absolute favorite recipe Thank you so much Susan! I have tried several of your recipes and every one has been a success….please keep them coming
SusanV (admin) Says:
April 10th, 2012 at 8:17 pm

Thanks for the kind words, Dani! But I have to point out that this recipe was written by grafx1, who deserves all the credit.
Dani Says:
April 10th, 2012 at 9:14 pm

Much Thanks to grafx1 and to you for the connection
Chris Says:
June 10th, 2012 at 5:13 pm

Tried it tonight. Loved it!
I wondered about the pumpkin in the dish,
but you don’t taste the pumpkin flavour. It
made the tomato sauce creamy, and you get
all the awesome nutrients of pumpkin.
Thank you!!!
Shirley Says:
June 13th, 2012 at 7:14 pm

I started on the diet on June 6 and as of today June 13, I have lost 4.5 lbs. I cooked a big pot of mixed beans and a pot of collards before I started. I eat a salad with beans for lunch or a vegetable smoothie with apple juice. For dinner I have another salad with beans, cooked green vegetables and maybe squash or zucchini. I have used no salt or sugar.
Tawny Marie Says:
August 9th, 2012 at 12:45 pm

I’m wondering if this is low cal? It’s definitely low fat. Gosh I can’t wait to make this!
Gina Says:
August 27th, 2012 at 9:17 pm

Just finished a bowl of this chili and I am impressed. It’s rich, flavorful and delicious! It screams, Hello Fall! I added black beans instead of meat crumbles. Can’t wait for left overs.
Heather Says:
September 20th, 2012 at 4:54 am

Does it have to be canned pumpkin? I just got a pumpking because I love cooking the seeds for snacks / salads etc…I would love to use the rest of the pumpkin in this chili but unsure how to cook it (times/temp) would a blender need to be used ?
Sarah Says:
September 20th, 2012 at 6:29 am

I don’t think it has to be canned pumpkin but I’ve never used fresh pumpkin so you’d have to look up how to cook it. After it’s cooked I would say you might need a blender or food processor, just so it’s not too chunky. Good luck and I hope you enjoy the recipe!
Raven Says:
September 20th, 2012 at 6:30 pm

How many servings does this recipe make? We’re having a party at my school so I need a bunch.
Sarah Says:
September 20th, 2012 at 6:46 pm

Hi,
This recipe will fill a medium to large slow cooker almost to the top so depending on the number of people you might want to make 2 batches. It makes a lot of food and with optional toppings, etc. that might make a difference. Let me know how you like it. ENJOY!
Palefire Says:
September 22nd, 2012 at 8:24 pm

An easy way to cook pumpkins or any squash: 1 hour in the oven at 375F. Then, no need for a mixer!
Bobbi Says:
September 24th, 2012 at 3:19 pm

I have made this recipe several times now and absolutely love it. The last time I made a double batch for a carry-in at work. It was gone and several people asked for the recipe!
Sarah (grafx1) Says:
September 25th, 2012 at 5:41 pm

I’m so glad you like it! I make it all of the time and I’m amazed at all of the carnivores who love it. I plan on bringing it to a company picnic!
Linda Says:
October 4th, 2012 at 9:23 am

I love the crockpot. I love pumpkin. I love chili. This is chili with a different twist of yum. Try it, you’ll like it.
Robin Says:
October 8th, 2012 at 12:56 pm

Can this be made on the stove top and not in a crock pot? If so, what do you recommend?
Sarah (grafx1) Says:
October 8th, 2012 at 2:16 pm

It sure can! On the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 1 hour. ENJOY!
Jaclynn Says:
October 13th, 2012 at 11:31 pm

If you use lentils as a meat replacement, how much should I use? Also, do you cook the lentils before putting them in the crockpot? Do you think it matters if you use canned diced tomatoes vs canned stewed tomatoes?

I’d love to hear what type of chili sauce everyone used. When I was at Sprouts, by the salsa there was a “green chili sauce.” Then, there was another “chili starter sauce.” Neither of them seamed right, so I plan to hit Safeway tomorrow to get the remaining ingredients.
Sarah (grafx1) Says:
October 14th, 2012 at 8:12 am

I think lentils would work well but it’s up to you with how many you would like to use. I would cook them first definitely. I’ve used diced tomatoes and they work great. Let me know what you found for the chili sauce. Hope you enjoy my recipe!
Luke Says:
October 15th, 2012 at 8:32 pm

Hi, do you have calorie/nutritional info for this recipe?
Angela Horn Says:
November 7th, 2012 at 4:45 am

Fresh pumpkin or squash can be cooked very quickly in a microwave. Easiest way is just to halve the squash and stick both halves in the microwave for as long as it takes (usually 5-10 mins), switching halves around so evenly cooked. Scoop bits out with a spoon. Alternatively you can peel and cube it, then microwave in a covered dish with just a little water – this is a bit faster but more prep, and perhaps better if you are adding the squash right at the end and want to keep a firmer texture.

A request for those of us who are outside the USA – it took me some time to work out what ‘Morningstar Crumbles’ were. Would it be possible to add a note saying ‘meatless mince’ or something like that, where you specify a brand name product? This would make it easier for me to see at a glance whether it’s something I can easily find a substitute for here. Thank you!
Therese Says:
November 10th, 2012 at 3:40 pm

Made some this morning, with the lentils instead of crumbles. Yummy! a keeper for sure.
Jennifer in Simi Says:
December 12th, 2012 at 6:36 pm

I’ve got this chili simmering in my crockpot tonight, and let me tell you my whole house smells amazing! I am drooling on my keyboard as I type…! I also have a home-baked french loaf coming out just in time for dinner. I love this time of year!! Thank you, Susan, for a wonderful recipe! I was wondering what to do with all my leftover cans of pumpkin from Thanksgiving, lol… ~
wilkerrv Says:
December 16th, 2012 at 9:35 am

This is the BEST chili ever! Skip the “meat” and add extra beans.
debigalanti Says:
April 13th, 2013 at 11:45 pm

this is delicious- I’ve gotten so many compliments from even non-vegetarians! BTW- I couldn’t find regular chili sauce the first time I made it so I used 12 oz of Asian chili sauce. NOT THE SAME! It was so hot that my husband & I were sweating like we ran a marathon & our mouths were on fire! We must have changed all shades of red! I checked the bottle and it said one 8 oz bottle was 44 servings, just beware not to do that. lol! I still cant find regular chili sauce anywhere around here so I now exchange the chili sauce with black bean and corn salsa and it tastes great. It’s definitely the best, different and easiest chili I ever made. Thank you so much for sharing it!
maria Says:
April 23rd, 2013 at 10:52 am

i just put this in the crock pot for tonight’s dinner…tastes so good uncooked even! cant wait for the finished product. i added a little cayenne and omitted the hot sauce since i need my two year old to eat this. still tastes great! thanks for this recipe, grafx1! tomorrow i will use muffin tins with some cornbread batter and plop some of this on top and bake for a new dinner.
thanks again!
Angie Says:
April 27th, 2013 at 8:56 pm

YUM! I made this but subbed the chili sauce for a can of crushed tomato. The chili sauce I could find was VERY extremely high in sodium and my body can’t take too much. Before I added the can of crushed tomato I found it way too much smelling like a pie, I was worried. But once I added the tomato and let it slow cook for 3 hours, it was really great. Definitely going to be put on my regular list of meals!! thank you!