Pumpkin Chili

We love chili for the cooler months. Make a big batch and freeze to have on hand when you need a delicious, healthy meal.

Since its pumpkin season we want to include pumpkin in our chili, it gives it flavor, texture and creaminess! Check out the recipe below and feel free to substitute any legumes or other ingredients for what you like best or have on hand.


  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 2 tbsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. salt
  • ¼ tsp. pumpkin pie spice
  • Black pepper to taste
  • 2 cups plant- based milk made with the NutraMilk ( I used cashew pumpkin milk)
  • 2 15 oz. cans chopped tomatoes
  • 2 15 oz. cans kidney beans, drained and rinsed
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can pumpkin puree or check out our easy homemade puree.
  • Garnish: avocado, cilantro, chili flakes, vegan sour cream

For cashew pumpkin milk

  • 1/2 cup (75g) cashews
  • 1/3 cup (45g) pumpkin seeds
  • 1/8 tsp. Pink Himalayan salt (optional)


  • Start by making fresh cashew pumpkin milk with the NutraMilk:
    • Place cashews & pumpkin seeds in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.
  • In a large pot, sauté the onions, garlic and carrot until softened.
  • Add in the chopped celery and bell pepper and sauté a few minutes more until soft and cooked through.

  • Add in the spices--from the chili powder to the black pepper -- and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
  • Add in the canned chopped tomatoes, kidney beans, black beans and plant-based milk and stir to combine.
  • Also add pumpkin puree which is our special ingredient during pumpkin season. You can used canned pumpkin but making fresh is much more flavorful. Check out our recipe for homemade pumpkin puree.

  • Bring the chili to a boil and then reduce the heat to a simmer. Allow the chili to simmer for 10-20 minutes. If you like your chili a bit runnier, add in some vegetable broth to thin it out. I love mine thick so I don't add any extra liquid. Towards the end of the cooking process, taste and add more salt and spices to your liking.

  • Once all the flavors have melded together and the chili it warmed through, serve it topped with your favorite garnishes and some Pumpkin Corn Bread Muffins if desired.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Conscientious Eater.