Vegan Pumpkin Chili

A hearty, comforting, and nutrient-rich chili packed with sweet potatoes, pumpkin purée, and black beans. This vegan-friendly meal is warm, satisfying, and ideal for chilly nights or weekly meal prep. The blend of spices gives it a deep, rich flavor that makes it a seasonal favorite.

Why You’ll Love This Recipe

I love how filling and flavorful this chili is without needing any meat. The combination of pumpkin and sweet potatoes gives it a subtle sweetness that balances beautifully with the smoky spices. It’s easy to throw together in a slow cooker and perfect for feeding a crowd or storing for busy weeknights. Plus, it’s completely plant-based and naturally gluten-free.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups sweet potato, peeled and chopped into 1-inch cubes (about 2 large potatoes)
1 cup chopped onion (about 1 medium)
1/2 tablespoon minced garlic
2 (14 oz) cans black beans, drained and rinsed
1 (14 oz) can pumpkin purée
1 (14 oz) can petite diced tomatoes (not drained)
3 cups vegetable stock

Seasonings:
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon kosher salt (adjust to taste)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon

Optional Toppings:
Sliced avocado
Tortilla chips
Chopped cilantro
Vegan cheese or sour cream
Vegan cornbread

directions

I start by adding sweet potatoes, onion, garlic, black beans, pumpkin purée, diced tomatoes (with juices), and vegetable stock to a slow cooker.

Next, I sprinkle in all the seasonings and stir everything well to combine. I always give it a taste and adjust the salt if needed.

Then I cover and cook on high for 4 hours or on low for 6 to 8 hours, until the sweet potatoes are tender and the flavors have melded together beautifully.

When it’s ready, I ladle it into bowls and top with my favorite add-ons like avocado slices, crushed tortilla chips, or a dollop of vegan sour cream.

Servings and timing

This recipe serves 6 to 8 people.
Prep Time: 10 minutes
Cooking Time: 4 hours (on high) or 6–8 hours (on low)
Total Time: About 4 hours 10 minutes on high or up to 8 hours 10 minutes on low.
Calories: Approximately 300 kcal per serving

Variations

I sometimes swap the black beans for kidney or pinto beans for a different texture. For extra protein, I add cooked quinoa or lentils. When I want a bit more heat, I throw in an extra pinch of cayenne or a diced jalapeño. And if I’m in a rush, I make this on the stovetop and simmer for about 45 minutes until the sweet potatoes are soft.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, I freeze portions in freezer-safe containers or bags for up to 3 months. When reheating, I warm it on the stovetop over medium heat or in the microwave until heated through, adding a splash of vegetable stock if it’s too thick.

FAQs

Can I make this chili on the stovetop instead of a slow cooker?

Yes, I often simmer it on the stovetop for about 45 minutes, stirring occasionally until the sweet potatoes are tender.

Is this chili spicy?

It has a mild kick from the cayenne pepper, but I find it pretty balanced. I can always adjust the spice level to suit my taste.

Can I use fresh pumpkin instead of canned purée?

Absolutely. I roast and mash fresh pumpkin if I have the time, though canned pumpkin is quicker and just as tasty.

What can I serve with this chili?

I like serving it with vegan cornbread, rice, or a fresh green salad. Tortilla chips on the side are great too.

Can I add other vegetables?

Yes, I sometimes toss in bell peppers, corn, or zucchini to change things up and use what I have on hand.

How do I thicken the chili if it’s too watery?

I let it simmer uncovered for a bit or mash some of the sweet potatoes and beans to create a thicker texture.

Can I double the recipe for a crowd?

Definitely. I double the ingredients and use a larger slow cooker or cook in two batches.

Does it taste sweet because of the pumpkin and sweet potatoes?

It has a subtle natural sweetness, but the savory spices balance it out nicely.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. I always check labels on stock and toppings to be sure.

Can I prep this ahead of time?

Yes, I often chop the veggies and measure the spices the night before. In the morning, I just toss everything into the slow cooker.

Conclusion

This Vegan Pumpkin Chili with Black Beans is my go-to for cozy, satisfying meals that are both wholesome and easy to make. With just a bit of prep and a slow cooker, I get a flavorful dish that feeds a crowd or gives me meals for the week. Whether I’m serving it for a fall gathering or storing it for busy days, it never disappoints

Print