Vegan Pumpkin Chili

Vegan Pumpkin Chili

Jane Bruce

'Tis the season for pumpkin everything. This recipe puts a twist on regular chili with puréed pumpkin and a little dark chocolate.

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In a large pot, combine the peppers and onion and place over medium heat. Stir in the crushed tomatoes, chickpeas, and pumpkin purée. Stir until combined. Stir in the chocolate and spices. Slowly pour in the beer and stir to mix in. Season with salt, to taste, reduce the heat, and cover. Simmer for about 1 hour. Garnish with a dollop of non-dairy sour cream.


Calories per serving:

256 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 5g 8%
  • Carbs 45g 15%
  • Saturated 2g 8%
  • Fiber 11g 46%
  • Sugars 17g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 10g 19%
  • Sodium 509mg 21%
  • Calcium 117mg 12%
  • Magnesium 85mg 21%
  • Potassium 844mg 24%
  • Iron 4mg 24%
  • Zinc 1mg 8%
  • Phosphorus 172mg 25%
  • Vitamin A 645µg 72%
  • Vitamin C 99mg 166%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 1mg 26%
  • Folic Acid (B9) 87µg 22%
  • Vitamin B12 0µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 24µg 30%
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