This Vegan Pumpkin Chili is thick, smoky, and cozy. Made entirely from Trader Joe’s ingredients, it combines beans, pumpkin puree, fire-roasted tomatoes, and chewy baked tofu crumbles that mimic ground beef. A touch of cocoa powder takes it to the next level with a rich, almost mole-like depth.
If you are in the “pumpkin belongs in everything” camp, this is your new weeknight favorite. If you are skeptical, trust me: pumpkin in chili works.
⭐ Why you will love this Vegan Pumpkin Chili
- One-stop Trader Joe’s shopping so no chasing down weird specialty ingredients.
- Super hearty with baked tofu crumbles or Impossible Meat for a meaty chew.
- Pumpkin twist adds creaminess and depth without tasting like pie.
- Meal prep gold since leftovers taste even better the next day.
- Flexible and works on the stovetop, in the Instant Pot, or in a slow cooker.
👩🍳 How to make Vegan Pumpkin Chili
Step 1: Bake the tofu crumbles
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Grate the tofu on the large holes of a cheese grater.
- Mix tofu with olive oil, soy sauce, nutritional yeast, chili powder, and smoked paprika until well coated.
- Spread evenly on the baking sheet. Bake for 15 minutes, flip, then bake another 15 minutes. Cool slightly.
Step 2: Build the chili base
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook 5 minutes until softened.
- Stir in chili powder, cumin, smoked paprika, and cocoa powder. Cook 1 minute to bloom the spices.
Step 3: Add the good stuff
- Stir in pumpkin puree, fire-roasted tomatoes, beans, and broth.
- Add the baked tofu crumbles.
Step 4: Simmer and serve
- Bring to a simmer, then reduce heat. Cook uncovered 25–30 minutes, stirring occasionally.
- Taste and adjust with salt and pepper.
Serve hot with toppings like vegan cheddar shreds, avocado, or cornbread.
🔄 Variations and substitutions
- Protein swap: Use Trader Joe’s Impossible Beef instead of tofu. Brown it in olive oil, season with chili powder, cumin, smoked paprika, and cocoa powder (skip the nutritional yeast). Add to chili before simmering.
- Make it spicier: Add a diced jalapeño or a pinch of cayenne. I also like ground chipotle and ancho peppers for a greater depth of flavor, but Trader’s doesn’t sell those, but are widely available.
- Different beans: Pinto or cannellini beans work well too.
- Texture tweaks: Add more broth for a looser chili or simmer longer for a thicker one. The pumpkin puree can thicken it up so more water or stock might be needed.
❄️ Storage and reheating
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stove over medium heat, adding a splash of broth if needed.
Trader Joe’s Vegan Pumpkin Chili
Ultimate Vegan Chili with Pumpkin and all Trader Joe's ingredients. Packed with smoky chili flavors and super easy to make. The pumpkin lends a subtle flavor but contributes to a nice thick texture.
Ingredients
Smoky Tofu Crumbles
- 2 tbsp Trader Joe's Soy Sauce
- 2 tbsp Trader Joe's Nutritional Yeast
- 2 tsp Chili Powder
- 1 tsp Trader Joe's Smoked Paprika
- 14 oz Extra Firm Trader Joe's Tofu
- 1 tbsp Olive Oil
Chili
- 2 tbsp Olive Oil
- 1 Medium Sweet Onion diced
- 4 cloves Garlic Chopped
- 2 14 oz Cans of Trader Joe's Fire Roasted Tomatoes
- 1 can Black Beans
- 1 can Pumpkin Puree
- 1½ cups Vegetable stock
- 3 tbsp Chili powder
- 2 tsp Ground cumin
- 1 tbsp Cocoa Powder
- 1 tsp Smoked Paprika
- ¼ tsp Chipotle powder
- Salt and Pepper to taste
Instructions
Prepare the Tofu Crumbles
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Mix tofu with olive oil, soy sauce, nutritional yeast, chili powder, and smoked paprika until well coated.
- Spread evenly on the baking sheet. Bake for 15 minutes, stir tofu, then bake another 15 minutes.
Prepare the Chili
- In a large pot over medium heat, add the oil and onions and saute for about 5 minutes until translucent. Add the garlic. Cook 1 minute. Do not brown too much
- Stir in chili powder, cumin, smoked paprika, and cocoa powder. Cook 1 minute to bloom the spices.
- Add all the rest of the ingredients except the tofu crumbles. Stir to combine. Simmer for 30 minutes
- Check for seasoning. Add salt and pepper as necessary. Also check consistency. If too thick, add some more vegetable stock.
- Stir in tofu crumbles and simmer five more minutes
- Serve with vegan sour cream, vegan cheddar cheese, limes, avocados and green onions if desired.
Notes
Variations & substitutions
- Protein swap: Use Trader Joe’s Impossible Beef instead of tofu. Brown it in olive oil, season with chili powder, cumin, smoked paprika, and cocoa powder (skip the nutritional yeast). Add to chili before simmering.
- Make it spicier: Add a diced jalapeño or a pinch of cayenne pepper.
- Different beans: Pinto beans or cannellini beans work just as well.
- Thicker or thinner: Add more broth for a looser chili, or simmer longer for thicker texture.
Storage & reheating
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium heat, adding a splash of broth if needed.
Leave feedback about this