If you’ve never tried pumpkin in your chili, this is your sign to start! This Soy Chorizo and Pumpkin Chili is a multi-chili cook-off winner – it’s delicious, smoky, and loaded with comforting fall flavors! It’s the perfect dish to whip up once the weather starts to turn chilly!

Soy Chorizo and Pumpkin Chili

Ok, I know what you’re thinking. Chorizo? Pumpkin? Chili?! I thought the same thing, too until I tried it and let me tell you … this might be the best chili I’ve ever had! If you’re looking for a comforting, fall-inspired chili that will warm you up and bring a smoky twist to your classic bowl, this Soy Chorizo and Pumpkin Chili is the ultimate recipe. With a rich blend of spices, hearty soy chorizo, and creamy pumpkin puree, this chili is a delicious plant-based option perfect for chilly evenings or fall gatherings.

Anyway, Grab a drink and let’s get to cookin’ the best vegan pumpkin chili!

Why You’ll Love This Soy Chorizo and Pumpkin Chili

• Award-Winning Flavor: This recipe is a cook-off winner for a reason! The bold soy chorizo combined with smoky chipotles and the unique taste of pumpkin makes every bite unforgettable!
• Nutrient-Dense: Packed with protein-rich black beans, fiber, and vitamin A from the pumpkin, it’s both nutritious and satisfying.
• Easy to Make: With minimal prep and a simmering time that deepens the flavors, you’ll have a crowd-pleasing chili without hours in the kitchen.
• Perfect for Meal Prep: This chili stores well, making it ideal for meal prepping and enjoying throughout the week.
• Budget-Friendly: Made with affordable, accessible ingredients that won’t break the bank.Budget-Friendly: Made with affordable, accessible ingredients that won’t break the bank.
• Budget-Friendly: Made with affordable, accessible ingredients that won’t break the bank.
• Freezer-Friendly: This chili freezes wonderfully, so you can have a quick, comforting meal ready anytime.
• Easy to Customize: Adjust the spice level, add your favorite beans, or switch up the toppings for a personalized bowl.
• Seasonal and Festive: The pumpkin adds an autumnal touch that’s perfect for cozy fall and winter meals.

How to Make Soy Chorizo and Pumpkin Chili

1. Cook the Soy Chorizo:

Heat olive oil in a large pot over medium-high heat. Add the soy chorizo, breaking it apart with a spoon, and cook for 5-7 minutes until it’s heated through.

2. Sauté the Veggies:

Add the diced onion, red bell pepper, and celery. Sauté for 3-5 minutes until onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes.

3. Add the Flavor and Simmer

Stir in the chopped chipotles, adobo sauce, pumpkin puree, chili powder, cumin, smoked paprika, garlic powder, pumpkin pie spice, and cayenne pepper. Mix well so all ingredients are evenly coated with the spices. Pour in the vegan chicken broth, diced tomatoes with juice, and tomato sauce. Stir well, bring to a boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally.

4. Add Black Beans and Corn:

Stir in the black beans and roasted corn. Let simmer for another 10 minutes to blend flavors. Adjust seasonings if needed.

5. Serve and Enjoy!

Ladle the chili into bowls and top with your favorite garnishes like vegan sour cream, fresh cilantro, red onion, and pumpkin seeds.

Tips and FAQs

• Adjust the Spice: If you like it extra spicy, add more chipotle or cayenne. For a milder version, reduce or skip the cayenne.
• Make Ahead: This chili tastes even better the next day, so feel free to make it a day in advance.
• Serve with Sides: Pair your chili with vegan cornbread, tortilla chips, or crusty bread to make it a complete, satisfying meal.

Is this soy chorizo and pumpkin chili freezer-friendly?

Yes, this Soy Chorizo and Pumpkin Chili is freezer-friendly! Simply allow the chili to cool completely, then transfer it to airtight containers or freezer bags. Label and date the containers, and store them in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the chili in the fridge overnight and reheat on the stove over low to medium heat, stirring occasionally. Freezing this chili is a great way to have a comforting, ready-made meal on hand for busy days!

What can I use for the protein instead of soy chorizo?

Yes! Crumbled vegan ground, tempeh or lentils are great options if soy chorizo isn’t available! Please note that cooking times may vary if using something other than soy chorizo.

Will the pumpkin puree make the chili sweet?

Not at all. Pumpkin adds creaminess and a subtle earthiness, not sweetness.

What is the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Can I make this chili less spicy?

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Cozy Up with a Bowl of Soy Chorizo and Pumpkin Chili!

There’s nothing quite like a warm, hearty bowl of chili on a chilly day, and this Soy Chorizo and Pumpkin Chili has everything you need for ultimate comfort. With its smoky, spiced flavors and satisfying textures, it’s a dish that will quickly become a seasonal favorite. Whether you’re serving it for a casual weeknight meal or cooking up a big batch for friends and family, this chili brings everyone to the table with its unique blend of fall flavors and classic chili warmth! If you give it a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Soy Chorizo and Pumpkin Chili (Vegan)

Ashley

If you’ve never tried pumpkin in your chili, this is your sign to start! This Soy Chorizo and Pumpkin Chili is a multi-chili cook-off winner – it’s delicious, smoky, and loaded with comforting fall flavors! It’s the perfect dish to whip up once the weather starts to turn chilly!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Holiday-Inspired, Lunch/Dinner, Main, Main Course, Meal Prep, Soup, Vegan

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 12 ounces soy chorizo
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 cup diced celery
• ¼ cup chipotles in adobo sauce, roughly chopped
• ¼ cup of the adobo sauce from the can of chipotles
• 6 cloves fresh minced garlic
• 1 cup pumpkin puree, NOT pumpkin pie filling
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cayenne pepper
• 4 cups vegan chicken broth
• 1 15-ounce can diced tomatoes, with juice
• 1 cup tomato sauce
• 1 15-ounce can of black beans, drained and rinsed
• 1 cup frozen roasted corn

Garnishes (optional)

• Vegan sour cream
• Chopped cilantro
• Diced red onion
• Seasoned pumpkin seeds

Instructions

 

• Heat the oil in a pot over medium-high heat. Once the oil is hot, add the soy chorizo, and crumble into pieces with the back of a wooden spoon. Continue to cook until heated through, 5 to 7 minutes.
• Add the onion, bell pepper, and celery. Sauté, stirring often, until the onions are translucent, 3 to 5 minutes. Add the garlic and cook 1 to 2 more minutes.
• Add chipotles, garlic, pumpkin puree, chili powder, cumin, pumpkin pie spice, and cayenne pepper. Mix to combine, making sure all the soy chorizo, onions, and peppers are coated in the seasonings.
• Add broth, diced tomatoes with the juice, and tomato sauce, stirring to combine. Increase heat to high. Once the chili reaches a boil, reduce heat to low and simmer for about 10 minutes, stirring occasionally.
• Add drained black beans and corn. Simmer another 10 minutes. Taste and adjust seasonings, adding salt and pepper if you wish.
• Serve pumpkin chili hot and garnish with vegan sour cream, cilantro, red onion, and pumpkin seeds.
• Enjoy!

Keyword fall vegan recipes, healthy vegan comfort food, plant-based chilil cheese fries alternatives, pumpkin chili recipe, smoky vegan chili, soy chorizo pumpkin chili, vegan chili recipe, vegan pumpkin chilil

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