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Vegetarian Pumpkin Black Bean Chili

Vegetarian pumpkin and black bean chili topped with toasted pumpkin seeds for the ultimate fall chili!

Course Soup
Cuisine American
Keyword pumpkin chili, vegetarian chili
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 230 kcal


Spice Blend

  • 2 tsp whole cumin toasted and ground (1 tsp if using pre-ground)
  • 2 tsp whole coriander toasted and ground (1 tsp if using pre-ground)
  • 1 tsp ancho chili powder or any chili powder you prefer
  • 1 tsp pumpkin pie spice make it here
  • 1 tsp kosher salt
  • *you'll also add oregano to the chili later on in the process listed below


  • 3 cups pumpkin or any winter squash, peeled, seeded, cut into 1/2-inch cubes
  • 1 medium onion chopped
  • 1 cup roasted and diced green chili peppers hatch, poblano, etc. or use canned
  • 3 extra large garlic cloves chopped
  • 2 tablespoons olive oil
  • 1, 14.5- ounce can fire-roasted tomatoes
  • 1, 14.5 can black beans drained and rinsed
  • 1 tsp dried oregano preferably Mexican*
  • 2 cups low sodium vegetable broth
  • 1/2 cup quick-cooking bulgur wheat
  • Toppings: avocado, sharp cheddar cheese, chopped fresh cilantro, diced jalapeños, toasted pumpkin seeds


Make the Spice Mixture

  1. Place the cumin and coriander seeds in a small skillet. Dry roast on the stovetop - about 3-4 minutes until toasted. Transfer to a small Cuisinart or spice grinder and grind into a powder. Skip this step if using pre-ground.
  2. Combine all the spice mixture ingredients in a small bowl and mix well.


  1. Heat oven to 375F. Place diced pumpkin on a rimmed baking sheet, toss with 1 TB olive oil and about 1 tsp (+/-) spice mixture. Toss to coat evenly. Roast for 12-15 minutes until just tender. Set aside. Option to toast the pumpkin seeds after pumpkin is done ~ 350F, 10 min.
  2. While the pumpkin is roasting, heat 1 TB olive oil in large pot over medium-high heat. Add chopped onions and a couple pinches of salt. Cook until soft and beginning to brown, stirring often, about 8 minutes.
  3. Add garlic and 2 tsp of the spice mixture. Stir until fragrant, about 1-2 minutes. Add tomatoes with juice, beans, and oregano.
  4. Add 2 cups broth. Bring to boil and add the bulgur wheat. Cover and reduce heat to medium-low. Simmer about 30 minutes until bulgur is tender.
  5. Stir squash into chili, season with salt and pepper. Divide chili among bowls.
  6. Add desired toppings!


*Mexican oregano is stronger and less sweet than traditional Mediterranean style.

Nutrition Facts
Vegetarian Pumpkin Black Bean Chili
Amount Per Serving (1 g)
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.