Vegetarian Pumpkin Chili (with Smoky Chipotle and Bourbon)
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My vegetarian pumpkin chili has a warm, smoky, deeply savory broth made rich with bourbon, chipotle peppers in adobo, and canned pumpkin. Butternut squash chunks, two kinds of beans, and corn make it hearty enough that nobody misses the meat.
This vegetarian pumpkin chili has been one of the most-loved recipes on my site for over a decade, and the smoky chipotle and bourbon are the reasons why. Bourbon adds a warm, deep, slightly caramelized backbone to the broth that most vegetarian chilis are missing. Chipotle peppers in adobo bring gentle smoke and heat that pair with the natural sweetness of the pumpkin and butternut squash in a way that ordinary chili powder can’t touch.
One reader, Rocky, told me He won a chili cook-off at work with this recipe, which is a pretty solid endorsement of the combination.
I built this chili for texture as much as flavor. Canned pumpkin gives the broth a rich, creamy body without any dairy. Butternut squash chunks add heartiness and turn silky-soft after 30 minutes of simmering. Kidney beans and navy beans add protein and bite, and a big handful of corn goes in at the end for pops of sweetness. Nobody misses the meat.
The whole thing comes together in one pot in about an hour, most of which is hands-off simmering time. It freezes beautifully, gets even better the next day, and makes enough for a few meals. Serve it with cheddar, sour cream, chives, and cornbread on the side.
What to serve with pumpkin chili
This chili is a full meal on its own, but a few sides make it feel like more of a spread:
- Something to dip in the broth, like cheesy chili zucchini cornbread muffins, warm crusty bread, or a big pile of tortilla chips
- Toppings to build the bowl, like shredded sharp cheddar, sour cream or Greek yogurt, chopped chives or green onions, and diced avocado
- A bright green side to balance the richness, like a simple romaine salad with lime vinaigrette or a quick shredded cabbage slaw
Vegetarian Pumpkin Chili (with Smoky Chipotle and Bourbon)
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (minced)
- 3 cloves garlic (minced)
- 1 medium red pepper (diced)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons sea salt
- ½ cup bourbon
- 14 ounce can of pumpkin (NOT pumpkin pie mix)
- 28 ounce can of crushed tomatoes
- 19 ounce can of kidney beans
- 19 ounce can of navy beans (or a combination of your favorite beans)
- 1 small butternut squash (cut into 1-inch cubes)
- 1 tablespoon chipotle peppers pureed with adobo sauce
- 2 cups frozen corn
- Chives or green onions and cheddar cheese (to serve)
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and saute until it is soft and brown, about 8 minutes. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.1 tablespoon olive oil, 1 medium yellow onion, 3 cloves garlic, 1 medium red pepper, 2 teaspoons chili powder, 1 teaspoon ground cumin, 2 teaspoons sea salt
- Add the bourbon and bring the pot to a boil. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender. Add the corn to the pot and let it cook for 5 minutes. Season to taste with sea salt.½ cup bourbon, 14 ounce can of pumpkin, 28 ounce can of crushed tomatoes, 19 ounce can of kidney beans, 19 ounce can of navy beans, 1 small butternut squash, 1 tablespoon chipotle peppers pureed with adobo sauce, 2 cups frozen corn
- Serve the pumpkin chili with some minced chives or green onions and a little cheddar cheese on top.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More vegetarian chili recipes
For more inspiration, check out all of our chili recipes!
I won a work chili contest using these ingredients. Corn squash and all. I think the Jim Beam Devil’s cut helped quite a bit!
Would a Kentucky whiskey work instead of a bourbon you think?
I think that it would work great!
This was delicious. I followed the recipe (which is unusual for me) and am making it a second time today. Makes a nice huge pot full and froze beautifully. Thanks for sharing.
You’re very welcome!!