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Autumn Spiced Vegetarian Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 4 1x
  • Category: Main Meals


A hearty and delicious vegetarian chili packed with fall flavor, perfect for football tailgates!


  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 cups sliced bell pepper (I used frozen 365 organic three pepper blend)
  • 1-28oz can 365 organic* diced tomatoes (do not drain)
  • 1-15oz can 365 organic pinto beans, drained and rinsed
  • 1-15oz can 365 organic black beans, drained and rinsed
  • 1/2 cup 365 canned pumpkin
  • 1 1/2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 1 tsp oregano
  • Dash of cayenne pepper


  1. Add olive oil to a dutch oven or pot over medium heat. Once hot, add diced onion. Sautee for 5-7 minutes and then add garlic and bell pepper. Sautee for another 5 minutes.
  2. Add the rest of the ingredients and stir to combine. Bring to a boil, reduce heat to low and simmer (covered) for thirty minutes to an hour.


*365 is Whole Food's house brand used for the purpose of this post. Any brand will work for this recipe.