Meat Free Pumpkin Chili

Posted by in Christmas, Cooking, Lunch/Dinner, Soup, Super Bowl Sunday, Thanksgiving | 0 comments

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Hello & Happy Wednesday!








If there is one food concept I love when the cold weather strikes, it’s chili!

Chili is amazing as it can be made within under an hour, over an hour for more strong flavor, or even made when you’re not even home in a crock pot. You can throw in whatever veggies you like, can easily made it in bulk, making it the perf meal prep recipe!






While we all love chili, if I stick to the same traditional chili ingredients, I get bored! That’s why I love to mix it up whether it be the veggies, spices, or both!


Since my butternut squash and quinoa chili is my current favorite, I decided to take the one flavor that everyone gravitates towards, “pumpkin” and create a unique chili flavor. From a distance I thought, this may be a flop as the flavor may just not blend well together. 


However, heat and cinnamon go seamlessly together, and the pumpkin adds a mild flavor to the end of each bite. I loved watching my husband enjoy it as he couldn’t figure out what it was, but he loved the flavor!


What’s also fab about this dish is that it makes for the perf meat free side option at your Christmas dinner!


Chili’s are a great way to cater to a vegetarian or vegan guest without having to break out a tofu based chicken that’s much more obvious. Ironically, with this dish, you may have your meat loving guests asking for seconds! Simply throw in   MorningStar Farms® Chipotle Black Bean Crumbles™ or another meat alternative, or enjoy without!


If you’re look for the modern twist on a classic dish, you need my recipe for Pumpkin Chili!









Various Morningstar Farms items don’t have dairy or eggs in them to make this recipe vegan. You can also switch up the meat option entirely if you prefer or enjoy it without! My husband found the product to be just like meat in the flavor and texture department. You have to “Taste It To Believe It”.


Chipotle Black Bean Crumbles are flavored with our blend of bold southwest spices, adding a punch of flavor to chili, or tacos. They also pack 8g of protein per serving and contain 75% less fat than regular ground beef, making them a perfect veggie addition to almost any dish.





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Why this recipe rocks: 




Protein packed


Pumpkin Flavor

Spicy, but not overpowering

Perf meat free side dish

You can switch up the meat substitution or skip it altogether!






















Recipe Tutorial 




Yields 10 cups

Pumpkin Chili

Use another meat alternative to create a vegan option

25 minPrep Time

20 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 tbsp olive oil
  • 1 cup pickled jalapeños
  • 1 medium white onion diced
  • 6 cloves garlic, minced
  • 1 package Morningstar Farms Meat Crumbles
  • 1 28-oz can diced tomatoes
  • 1 can chickpeas (drained)
  • 1 14-oz. can pumpkin puree
  • 2 cup vegetable broth
  • 2 Tbsp. chili powder
  • 2 tsp. ground cinnamon
  • 1 Tbsp cumin
  • 1 tsp. sea salt
  • ¼ tsp black pepper
  • Garnish:
  • Avocado
  • Fresh Cilantro


  1. In a big pot, add the oil and saute the onion and garlic until translucent, about 5 minutes. Add the jalapeños and cook for an additional 5 minutes. Add the spices (you can use pumpkin spice versus cinnamon for more pumpkin flavor) and continue to stir. Add the Morningstar Farms beef crumbles or your other meat substitute and cook until its somewhat crispy and has texture. Add in the pumpkin, chickpeas, crushed tomatoes, and broth.
  2. Bring to a boil, then reduce to a simmer. (15-20 mins). To serve top with avocado and fresh cilantro.
Cuisine: Soup | Recipe Type: Chili


If you're craving even more pumpkin flavor, you can opt for pumpkin spice versus cinnamon!










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