sweet potato black bean pumpkin chili with avocado and chips
How to Make...

Vegan Sweet Potato Black Bean Pumpkin Chili

This easy Sweet Potato Black Bean Pumpkin Chili comes together with pantry staples in just 4 hours in the slow cooker. Or you can make in the Instant Pot in about 30 minutes total! Vegan, gluten free, great for leftovers and meal prep.

  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Diet: Vegan
  • Yield: 6-8 1x
  • Scale:


  • 4 cups sweet potato, peeled and chopped, about 1″ cubes (about 2 large potatoes)
  • 1 cup chopped onion (about 1 medium)
  • 1/2 tablespoon minced garlic
  • 2 (14 ounce) canned black beans, drained and rinsed
  • 1 (14 ounce) canned pumpkin
  • 1 (14 ounce) canned petite diced tomatoes (not drained)
  • 3 cups vegetable stock*


  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt (more or less, to taste)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon


  • avocado
  • tortilla chips
  • cilantro
  • vegan cheese or sour cream
  • vegan cornbread


  1. In crock pot add sweet potatoes, onion, minced garlic, black beans, pumpkin, petite diced tomatoes 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.
  2. Cook on high for 4 hours, or low for 6-8 hours. Serve with your favorite toppings and sides.

Recipes Notes:

For Instant Pot, only use 2.5 cups broth. Add all ingredients to Instant Pot, cook on manual HIGH pressure, for 10 minutes. Then quick release pressure, change to Sauté mode for 3-4 minutes with lid off, to release some extra liquid. You can mash gently with spoon to get thicker consistency, or chili thickens upon standing and cooling.

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.

Recipe serves about 8 small-medium bowls, or 6 large bowls. 

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 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