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4.6 from 21 votes

Vegan Pumpkin Chili with Black Beans

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 hrs
Total Time
4 hrs 10 mins
Servings: 6 -8
Calories: 164 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 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*
Seasonings
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt more or less, to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon cinnamon
Toppings
  • avocado
  • tortilla chips
  • cilantro
  • vegan cheese or sour cream
  • vegan cornbread

Instructions

    Cup of Yum
  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.

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 1medium bowl Calories 164kcal (8%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 2g (3%) Polyunsaturated Fat 1g Sodium 645mg (27%) Fiber 8g (32%) Sugar 5g (10%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 164

% Daily Value*

Serving 1medium bowl
Calories 164kcal 8%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 2g 3%
Polyunsaturated Fat 1g 6%
Sodium 645mg 27%
Fiber 8g 32%
Sugar 5g 10%

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