Butter Bean & Pumpkin Chili

This festive butter bean and pumpkin chili is perfect for fall and comes together in less than 30 minutes! In addition to the usual suspects of chili powder and cumin, this chili also contains pumpkin pie spice – which gives the chili a sweet & spicy character that pairs beautifully with creamy pumpkin purée.

This Butter Bean Pumpkin Chili Is:

  • Warm & comforting
  • Thick & creamy
  • Unnoticeably vegan
  • Versatile and easy to modify
  • Freezer-friendly
  • Great for batch prep
  • Easy to make oil-free
  • Quick to make
  • Crockpot and Instant Pot friendly
  • Easy peasy
  • Mostly made from pantry staples
  • A serious crowd pleaser!

Fresh Pumpkin vs. Canned Pumpkin

This chili can be made with canned, frozen, or roasted pumpkin. You can also swap the pumpkin butternut squash or sweet potato and honestly nobody will notice the difference with the addition of the warming fall spices. I love the silky, starchy butter beans but white or black beans will work here too.

Dried Beans vs. Canned Beans

There aren’t many things yummier than freshly cooked butter beans! They are soooo soft and buttery and if you have the foresight and patience to cook them from dry it’s so worth it! Canned beans work fine too if you’re pressed for time. If using dry beans, soak them the night before and simmer them in fresh water for an hour or two (depending on the freshness and size of the beans) until they are soft but slightly undercooked. Drain them and add them to the chili when you would add the canned beans, so that they finish cooking in the chili.

Crockpot, Stovetop, or Instant Pot

This recipe works great in a crockpot, on the stove, or in an Instant Pot. In the wintertime, I like to set a heavy bottomed pot of chili on top of our wood burning stove and let it simmer there for hours. So cozy!! With a crockpot, just add all the ingredients and simmer for 6-8 hours on low, or 3-4 hours on high. For the Instant Pot, reduce the liquid by 1 cup and cook everything for 4-5 minutes on high pressure. Adjust the spices to taste after cooking.

Butter Bean & Pumpkin Chili

This festive butter bean and pumpkin chili is perfect for fall and comes together in less than 30 minutes!
5 from 5 votes
Print Pin Ratings & Comments
Active Time: 20 minutes
Inactive Time: 30 minutes
Servings 4



  • 1 onion, diced
  • 2 carrots, diced
  • 2 cups pumpkin puree, about 1 can, or 2-3 handfuls of cubed raw or roasted pumpkin
  • 1 can diced tomatoes
  • 4 cups cooked or canned butter beans, about 2 cans
  • 1 tbsp olive oil, 1/2 oz
  • 4 garlic cloves, minced
  • 2 cups veggie stock or water, or try pumpkin ale for a fun boozy twist!
  • 2 tsp cumin ground
  • 11/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp pumpkin pie spice
  • 1 tsp salt

Garnish Ideas

  • minced red onion, optional, to garnish
  • dollop of sour cream, use vegan sour cream for an entirely plant-based meal
  • sprinkle of pumpkin seeds, optional, to garnish


  • In a large heavy bottomed stock pot, sauté the onions and carrots (and cubed pumpkin or squash if using) in a bit of oil for 15 minutes or so, stirring occasionally, until soft.
  • Add the garlic and stir for a minute or so.
  • Add the tomatoes, broth, beans, and seasonings. Simmer for another 15 minutes or so, to meld the flavors.
  • Ladle out a few cups of the chili into a blender (or use an immersion blender) to partially blend some of the chili. Adjust consistency with broth or water as needed.
  • Adjust seasoning to taste (I often add more salt, cinnamon, or chili powder)
  • Garnish with a dollop of sour cream, minced onion, pumpkin seeds, or fresh thyme.

Nutrition Information

Calories: 281kcal (14%)Carbohydrates: 51g (17%)Protein: 13g (26%)Fat: 5g (8%)Saturated Fat: 1g (6%)Sodium: 1436mg (62%)Potassium: 1088mg (31%)Fiber: 16g (67%)Sugar: 9g (10%)Vitamin A: 25110IU (502%)Vitamin C: 20mg (24%)Calcium: 147mg (15%)Iron: 8mg (44%)
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If you make this butter bean and pumpkin chili, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

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  1. Susan Ross

    5 stars
    Love this one! I actually found it in my library on Prepear and cooked it last week. It is creamy and tasty! It is great over cauliflower rice or on its own. Definitely making it again SOON!

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  3. 5 stars
    What a nice change from the ho hum dinner. It is delicious. As I was eating this I decided to make it as a thanksgiving side this year also. Thanks for the great recipe Katie.

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  5. 5 stars
    I thought this was an excellent alternative to tomato-based chili. I would never have thought to add pumpkin and spice to chili. And butter beans! I haven’t had those since I was young! This was a delicious surprise and definitely in my autumn cooking rotation!

  6. 5 stars
    Such a flavorful and soul-satisfying cup of soup! Thank you for sharing!

    • Katie Gates

      So glad you loved it Cherl! Thanks for your feedback, it’s one of my favorites! 🙂

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  10. Hi Katie
    The Butterbean and pumpkin recipe calls for 1 can of tomatoes. What size can or how many cups would I use?

    • Katie Gates

      I use a 14.5 oz can, but this recipe is very forgiving and you could use more or less without affecting the result too much.

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