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Vegan Pumpkin Chili

Dixie Schexnaildre

Having a father and sister who were allergic to tomatoes, I should be thankful that I don’t have a full-blown anaphylactic reaction when I ingest them. However, I am definitely sensitive (to tomatoes, nightshades, legumes, allergic to eggs…rolling eyes, but thankful the ‘egg thing’ led me to veganism…) and so had to find a replacement for tomatoes in my chili recipes. I haven’t yet nixed them altogether, but found a surprisingly delicious stand-in for chili one night while trying to use up my pantry items: pumpkin! Bonus: Vitamin A powerhouse! Get that Beta Carotene!

In the following recipe I used these specifically listed items (but feel free to exchange for ANY veggies you have on hand or prefer!) in a large stock pot – and to ratios on hand.


  • spinach (approx. one cup uncooked)
  • kale (approximately 1/2 c. uncooked)
  • jalapeño (We like HEAT and used 5 with seeds)
  • 2 cups diced mushroom varieties
  • 1 can pumpkin ( plain)
  • 1 large (about 28 oz) can stewed tomatoes
  • 2 sliced onions
  • 1 small can of hominy
  • 2 cans of kidney beans
  • Salt to taste
  • cumin ( at least 2 TBSP)
  • chili powder (1 TB)
  • chipotle seasoning (1 TB)
  • black pepper (1 tsp) iodized salt optional, to taste
  • 1 bunch of cilantro, washed and leaves roughly chopped


  • I like to brown onions first at bottom of the stockpot, but this is not necessary
  • Simply simmer all of the above in approximately 8-10 cups of water, or until veggies are softened

Also FABULOUS with diced polenta.

Hello fall and winter comfort food! Freezes well for months!