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Vegan Sweet Potato Black Bean Pumpkin Chili

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Posted:10/28/19
Updated:2/12/20
sweet potato black bean pumpkin chili with avocado and chips

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.

Photos and post updated October 2019. Originally published November 2015. Same delicious recipe!

sweet potato black bean pumpkin chili with avocado and chips

HOORAY! I’m finally bringing you a real meal! *applause… takes a bow*

For this pumpkin chili 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.

Easy Pumpkin Chili with sweet potatoes and black beans

sweet potato black bean pumpkin chili with avocado and chips

Vegan Sweet Potato Black Bean Pumpkin Chili. Hearty and filling!
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You know what’s so great about chili? Let me tell you…

  1. You can’t really mess it up.
  2. It lasts a good week in the fridge.
  3. HELLO, LEFTOVERS.
  4. If you’re using a slow cooker, HASSLE-FREE
  5. It’s freaking tasty.
  6. AVOCADO.

Okay that last one may not have made a ton of sense to non-avocado lovers (who are you?) but you catch my drift.

Ingredients needed for this vegan pumpkin chili

  • sweet potatoes
  • canned black beans
  • canned pumpkin
  • onion
  • garlic
  • canned crushed tomatoes
  • vegetable stock or broth
  • chili powder
  • cumin
  • paprika
  • cayenne
  • cinnamon
raw sweet potato with peeler

How to Make this easy Pumpkin Chili in a slow cooker

  1. Peel and chop the sweet potatoes and onion and add to bottom of slow cooker.
  2. Add garlic, rinsed black beans, canned pumpkin, crushed tomatoes (with juice) and vegetable stock to slow cooker.
  3. Sprinkle on seasonings, give it a good stir and cook on high for 4 hours.
  4. Enjoy all week long!
chopped sweet potatoes with pumpkin and black beans

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 (insert eyeroll emoji), you can prep ground meat and add it to his bowl after the fact.

Now everyone is happy!

sweet potato black bean pumpkin chili with avocado and chips

Have you made this recipe?

Don’t forget to comment and review below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley

sweet potato black bean pumpkin chili with avocado and chips

★★★★

3.5 from 2 reviews

How to Make…

Vegan Sweet Potato Black Bean Pumpkin Chili

This super simple Vegan Sweet Potato Black Bean Pumpkin Chili comes together with pantry staples in just 4 hours in the slow cooker. Gluten free, great for leftovers and meal prep.

  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 6–8 1x
  • Scale:
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Ingredients

  • 4 cups sweet potato, cut about 1″ cubes (about 2 large potatoes)
  • 1 cup chopped onion (about 1 medium)
  • 1/2 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

Seasonings

  • 2 TBS chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp salt (or to taste)
  • 1/4 tsp cayenne pepper
  • 1/8 tsp cinnamon

Toppings

  • avocado
  • tortilla chips
  • cilantro
  • cheese or sour cream, if not vegan

Instructions

  1. 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.
  2. Add in all of your seasonings, with salt to taste (add more salt if you prefer) and stir until ingredients are evenly distributed.
  3. Cook on high for 4 hours, or low for 6-8 hours.
  4. Recipe serves about 8 small-medium bowls, or 6 large bowls. Top with avocado, cilantro, cheese and/or sour cream (if not vegan).
  5. Chili will keep in fridge up to 5 days, or store in airtight container in freezer up to 3 months.

Recipes Notes:

This recipe is very adaptable, so play around with add-ins and spices to your liking. I’ve used bell peppers, replaced the sweet potatoes with squash, and have also made with quinoa before.

Nutrition based on 8 servings, about two heaping spoonfuls with large serving spoon.

Nutrition Information:

  • Serving Size: 1 medium bowl
  • Calories: 164
  • Sugar: 5g
  • Sodium: 645mg
  • Fat: 2g
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 34g
  • Fiber: 8g
  • Protein: 6g
  • Cholesterol: 0mg

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Reader Interactions

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  1. Chrissa - Physical Kitchness says

    11/18/2015 at 1:32 am

    1. Avocado is never ever ever optional 2. I buy chili powder in the big @ss container bc I too use a ton of it in chili 3. Leftovers are my friend. The End. PS I love this chili recipe!

    Reply
    • Ashley says

      11/19/2015 at 11:06 am

      Oh good idea on the giant chili containers. I think I am almost out of my little one, so I am def getting a big one next time. Especially because I use if for homemade taco seasoning too! Thanks, Chrissa!

      Reply
  2. Pragati // Simple Medicine says

    11/18/2015 at 8:46 am

    I’m really into leftovers. And soups. So this is like all my dreams come true in one pot. Plus, topping chili with avocado is just the best thing ever!

    Reply
    • Ashley says

      11/19/2015 at 11:05 am

      Haha YES <3

      Reply
  3. Jess @hellotofit says

    11/19/2015 at 12:18 pm

    You’re missing a few more chunks of avocado 😛 JK. XOXO

    Reply
    • Ashley says

      11/20/2015 at 8:13 am

      Hahaha <3 NEVER TOO MUCH AVO.

      Reply
  4. Linn says

    11/20/2015 at 12:06 pm

    It looks delicious! And such a good idea with the topping. I definitely have to try this sometime soon!

    Reply
    • Ashley says

      11/20/2015 at 8:53 pm

      Thanks so much! Let me know if you do Linn 🙂

      Reply
  5. Tamara Andersen says

    11/26/2015 at 11:45 pm

    This chili has some of my favorite ingredients, and looks delicious and healthy! I love recipes that include fresh garnishes – such nice color and texture. Bravo!

    Reply
  6. Julia says

    11/11/2019 at 5:51 pm

    What is the cook time if I want to make it in an Instapot? Thanks!

    Reply
    • Ashley says

      11/18/2019 at 2:38 pm

      Unfortunately I haven’t tested this recipe in the Instant Pot yet. I have a butternut squash chili recipe that is IP method ready, could be similar to that but again, haven’t tried yet! https://www.fitmittenkitchen.com/butternut-squash-turkey-chili/

      Reply
  7. Tiffany Parish says

    12/16/2019 at 12:05 pm

    Is there something Different you can add for the tomatoes? I’m allergic.

    Reply
    • Ashley says

      12/16/2019 at 2:18 pm

      the canned tomatoes account for a lot of the liquid in this recipe. Unfortunately I don’t have a great sub to share without re-testing the recipe first.

      Reply
  8. Alana says

    1/12/2020 at 8:56 pm

    The seasonings were delicious to give it a nice chili flavor. Perhaps an additional can of black beans would help to balance out all the sweet potatoes. Also I used a fork to smash some of the sweet potatoes right before serving to help give the consistency of chili.

    ★★★

    Reply
  9. Jasmin says

    4/24/2020 at 5:59 pm

    This is very tasty, but I’d do the proportions a little differently – more like one can beans to one large sweet potato, so it’s more like a chili.

    Also wanted to point out that the recipe calls for crushed tomatoes, but you use diced in the video and pictures!

    ★★★★

    Reply
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