Nothing screams “Fall” like Pumpkin and warm soup by the fireplace. Adapted from Thug Kitchen’s Vegan Pumpkin Chili recipe, this recipe is adapted to be gluten free & allergy friendly thanks to our board president, Alicia Poole!

The recipe below is Vegan, Gluten Free and Free-From top allergens (minus the optional tamari, which contains soy) but always check labels on the products you use! We paired ours with Every Body Eat‘s GF & Allergy-Friendly snack thins, but you can top it with anything from cilantro to fresh avocado.

Gluten-Free Vegan Pumpkin Chili

Prep Time 15 mins
Cook Time 30 mins
Servings 6 people


  • 1 Yellow onion chopped
  • 1 Carrot chopped
  • 1 Bell pepper chopped
  • 1 tsp Olive oil extra virgin
  • 1-3 cloves Garlic
  • 1 Jalapeno minced
  • 2 tsp Tamari optional, contains soy
  • 2 1/2 tsp Chili Powder
  • 1 tsp Dried oregano
  • 1 tsp Ground cumin
  • 1 can Diced tomatoes Low-salt
  • 1 1/2 cups Pumpkin puree
  • 2 cups Chicken or vegetable stock of choice Simple Truth is Free-From Allergens & Gluten
  • 3 cups Cooked beans of choice
  • 1 Tbsp Lime juice
  • Toppings of Choice Cilantro, chopped onion, jalapenos, avocado or tortilla strips


  • Chop up the onion, carrot, and bell pepper.
  • In a big soup pot, heat oil over medium heat. Add the chopped veggies & sauté until they begin to brown. Add the jalapeno, tamari, garlic, & spices and cook altogether for 30 seconds to a minute.
  • Add tomatoes, broth, beans, and pumpkin puree and stir so everything is mixed well. Reduce heat, cover, and let simmer for about 15 minutes.
  • Turn off heat & stir in fresh lime juice. Serve right away with your favorite toppings!


*Recipe adapted from Thug Kitchen’s Pumpkin Chili recipe to be GF & Allergy-Friendly (Warning- Language):

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