Vegan Pumpkin Chili

Jane Bruce


  • yellow bell pepper, diced
  • red bell pepper, diced
  • yellow onion, diced
  •   One 28-ounce can crushed tomatoes
  •   One 15 1/2-ounce can chickpeas
  •   One 15 1/2-ounce can pumpkin purée
  • 1/4 Cup  grated dark chocolate
  • 1/2 Teaspoon  allspice
  • 1 Tablespoon  chili powder
  • 1 Teaspoon  cayenne
  • 1/2 Teaspoon  nutmeg
  •   One 12-ounce bottle pumpkin ale or Oktoberfest beer
  •   Salt, to taste
  •   Non-dairy sour cream, for garnish

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

See all chili recipes.

Click here to see Chocolate, Chocolate, Chocolate!


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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!