Go Back
+ servings
two bowls of vegan pumpkin chili with kidney beans and sliced green onions

Vegan Pumpkin Chili with Smoky Tempeh

This gluten-free vegan pumpkin chili is the BEST! Made with smoky tender tempeh, kidney beans, pumpkin puree, and seasonal spices, this soup screams fall! This healthy dinner recipe is a warm and comforting meal the entire family will enjoy!
5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 138kcal
Author: Sarah McMinn



  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, minced
  • 8 ounces of tempeh, crumbled
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • pinch of cayenne
  • 1 14.5-ounce can diced tomatoes, with liquid
  • 1 15-ounce can pumpkin purée
  • 1 cup veggie broth
  • 1 can kidney beans
  • 1 teaspoon liquid smoke
  • 1 teaspoon salt, to taste

Toppings (optional)

  • green onion, diced
  • jalapeno, sliced
  • avocado, cubed
  • cilantro, chopped


  • Seed, slice, and prepare the onions, peppers, and garlic. Crumbled the tempeh into small pieces so that it resembled ground beef. Set aside.
  • Heat the oil in a large pan over medium heat. Once the pan is hot, add the prepared onions and garlic. Cook for about five minutes. Add the peppers, jalapeños (if using), and tempeh. Cook for five to seven minutes, stirring occasionally, until the tempeh is browned on all sides.
  • Stir in the remaining ingredients. Bring to boil and then reduce heat to a low simmer. Reduce the heat to a low and allow the chili to simmer while covered. Cook for 20 more minutes to allow the flavors to absorb, stirring occasionally. When the liquid has reduced by about 50%, your chili is ready. Remove from heat and taste and adjust seasonings. Serve immediately with green onions, jalapeno, and avocado.


Serving and Storing – Serve this chili immediately. Top with fresh cilantro, lime, and avocado. Store the leftover vegan pumpkin chili in an airtight container in the refrigerator for up to four days. You can also freeze the chili in a freezer-safe container or bag in the freezer for up to three months.
Make in Advance - You can make this soup in advance for an easy lunch or gathering the next day. If you are making it for a lunch, I recommend letting it cool completely before placing it in individual containers for easy grab options in the morning.
Recipe Tips
  1. If your chili still has a lot of liquid after 20 minutes, remove the lid and let the liquid boil out for an additional 5-10 minutes. Keep a careful eye on the squash so that it doesn't get too soft.
  2. Feel free to adjust the spices. The way this recipe is written, this chili is both smoky and spicy. Omit the liquid smoke for a more classic flavor.
Variations - Don't want to use kidney beans? Use black beans, pinto beans, or omit them altogether.


Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Sodium: 552mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 66.2mg | Calcium: 53mg | Iron: 1.5mg