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!
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
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 slow cooker, HASSLE-FREE
- It’s freaking tasty.
- 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
How to Make this easy Pumpkin Chili in a slow cooker
- Peel and chop the sweet potatoes and onion and add to bottom of slow cooker.
- Add garlic, rinsed black beans, canned pumpkin, crushed tomatoes (with juice) and vegetable stock to slow cooker.
- Sprinkle on seasonings, give it a good stir and cook on high for 4 hours.
- Enjoy all week long!
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!
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
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:
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
- 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.
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: 180
- Sugar: 9
- Fat: 0
- Carbohydrates: 37
- Fiber: 8
- Protein: 7
Chrissa - Physical Kitchness says
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!
Ashley says
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!
Pragati // Simple Medicine says
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!
Ashley says
Haha YES <3
Jess @hellotofit says
You’re missing a few more chunks of avocado 😛 JK. XOXO
Ashley says
Hahaha <3 NEVER TOO MUCH AVO.
Linn says
It looks delicious! And such a good idea with the topping. I definitely have to try this sometime soon!
Ashley says
Thanks so much! Let me know if you do Linn 🙂
Tamara Andersen says
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!
Julia says
What is the cook time if I want to make it in an Instapot? Thanks!
Ashley says
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/