This super simple Vegan Sweet Potato Black Bean Pumpkin Chili comes together with pantry staples in just 4 hours in the crock pot. Hearty and filling with 8 grams of fiber, 7 grams of plant protein, and 37 grams of complex carbohydrates.
HOORAY! I’m finally bringing you a real meal! *applause… takes a bow*
I know it seems like I am late to the game on this whole pumpkin chili thing, but I’ve made this so many different times, and a variety of ways, I thought it was only fair to share. AND you can bet I’ll be making this all winter long.
For this version, I decided to keep it super simple. Most of these items are likely already in your pantry: sweet potatoes, black beans, canned pumpkin, crushed tomatoes, onion, vegetable stock… And hopefully you have a well-stocked spice cabinet too. Because you can’t really do chili without the necessary spices…. Chili powder, I like to throw in some cumin, paprika, etc. I actually go heavy on the chili powder in comparison to some recipes I’ve seen out there. What is the point of having chili if it’s flavorless?? There is none. End of story.
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And you guys know the avocado is not optional, right? I actually made this chili twice before deciding to shoot it, because the avocado I was going to use the first go around ended up being overly ripe. Black spots galore. And anyone that has love for avocados, knows how depressing it is when you open up your beloved fruit only to see it has already gone bad. Obviously the avocado didn’t know it was going to be getting it’s photo taken.
Either way, we’re here now! Chili and avocado for all.
You know what’s so great about chili? Let me tell you…
- You can’t really mess it up.
- It lasts a good week in the fridge.
- HELLO, LEFTOVERS.
- If you’re using a crock-pot, HASSLE-FREE
- It’s freaking tasty.
Okay that last one may not have made a ton of sense to non-avocado lovers (who are you?) but you catch my drift.
And if you’re not worried about keeping it vegan, you can even throw your choice of browned meat into the crock pot to cook with it. OR, if you’re like me and has a husband who thinks I deprive him of living when I feed him meatless meals, you sometimes will have prepped ground meat in the fridge, and add it to his bowl after the fact. And sometimes I’ll add it to my bowl too, but only when it’s not Monday… (kidding).
- 4 cups sweet potato, cut about 1" cubes (about 2 large potatoes)
- 1 cup chopped onion (about 1 medium)
- ½ TBS minced garlic
- 14 oz canned black beans, rinsed and drained
- 14 oz canned pumpkin
- 14 oz canned crushed tomatoes (not drained)
- 3 cups vegetable stock
- 2 TBS chili powder
- 1 tsp cumin
- ½ tsp paprika
- 1 tsp salt (or to taste)
- ¼ tsp cayenne pepper
- ⅛ tsp cinnamon
- tortilla chips
- cheese or sour cream, if not vegan
- Prepare and cut sweet potato and onion.
Add into crock pot, then add your garlic, rinsed black beans, pumpkin, crushed tomatoes (including juice), and vegetable stock.
- Add in all of your seasonings, with salt to taste (add more salt if you prefer) and stir until ingredients are evenly distributed.
- Cook on high for 4 hours, or low for 6-8 hours.
- Recipe serves about 8 small-medium bowls, or 6 large bowls. Top with avocado, cilantro, cheese and/or sour cream (if not vegan).
- Chili will keep in fridge up to 5 days, or store in airtight container in freezer up to 3 months.
*Nutrition based on 8 servings, about two heaping spoonfuls with serving spoon.
So tell me… HAVE YOU MADE CHILI WITH PUMPKIN YET? YAY OR NAY? You really can’t taste it.
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