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Vegan Pumpkin Chili [Crockpot + Stove]
5 from 117 votes

Vegan Pumpkin Chili [Crockpot + Stove]

This vegan pumpkin chili blends black beans, chickpeas, kidney beans, and pumpkin puree with spices like cumin, chili powder, cinnamon, and optional nutmeg. Simmered with diced bell pepper, onion, and garlic, the chili offers a hearty, slightly sweet, and mildly spiced profile. It works as a comforting plant-based main dish suitable for cooler days or meal prep.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 552 kcal
Course: Lunch, Dinner
Cuisine: Mexican

Ingredients

  • 2 tablespoons of oil
  • 1 red onion diced
  • 2 garlic minced, cloves
  • 1 large green bell pepper diced, or red bell pepper
  • 1 fire-roasted diced tomatoes in their juices, 14-ounce can
  • 1 black beans drained and rinsed, 15-ounce can
  • 1 chickpea drained and rinsed, 15-ounce can
  • 1 Kidney Beans drained and rinsed, canned 15-ounce
  • 3 tablespoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 tomato paste 6-ounce) can
  • 1 cup of water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pumpkin puree 15-ounce can
  • parsley optional, for garnish

Instructions

    Cup of Yum
  1. In a large pot with a lid, heat the oil over medium high heat. Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.
  2. Add the tomatoes, beans, cumin, chili powder, cinnamon, nutmeg (optional), tomato paste, water, salt and pepper. Cover with a lid, bring to a boil and reduce the heat to a simmer. Simmer for 30 minutes, checking and stirring occasionally to prevent burning at the bottom of the pot.
  3. After 30 minutes, add the pumpkin puree, mix well, and continue to simmer for 5 minutes.
  4. Remove from the heat, serve hot, and optionally with a sprinkle of parsley.

Notes

  • Adjust chili powder quantity to control spice level; start with less and add gradually.
  • Season the chili to taste after cooking, as the recommended salt and spices can be modified.
  • Simmering time and amount of added water affect chili thickness; extend simmering or reduce liquid for thicker chili.

Nutrition Information

Calories 552kcal (28%) Carbohydrates 92g (31%) Protein 27g (54%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 6g (30%) Sodium 1642mg (68%) Potassium 1982mg (42%) Fiber 29g (116%) Sugar 21g (42%) Vitamin A 18837IU (377%) Vitamin C 83mg (92%) Calcium 259mg (26%) Iron 14mg (78%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 552

% Daily Value*

Calories 552kcal 28%
Carbohydrates 92g 31%
Protein 27g 54%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Sodium 1642mg 68%
Potassium 1982mg 42%
Fiber 29g 116%
Sugar 21g 42%
Vitamin A 18837IU 377%
Vitamin C 83mg 92%
Calcium 259mg 26%
Iron 14mg 78%

* Percent Daily Values are based on a 2,000 calorie diet.