Two bowls of chili served in a grey bowls, a bowl of fresh cilantro, and two serving spoons with a tan linen on a marble background.

Slow Cooker Vegan Pumpkin Chili

This fall-inspired vegan pumpkin chili was originally created for and shared in The Ann‘s November issue back in 2014. This chili is made with simple ingredients and prepared in a slow cooker which provides you the luxury of throwing in all the ingredients, going about your day, and returning to a delicious and warming dinner.  

Two bowls of chili served in a grey bowls, a bowl of fresh cilantro, vegan cheddar shreds, on a white marble background with a tan linen.

Full of hearty veggies, 3 different beans, and creamy pumpkin puree, this Vegan Pumpkin Chili is a fun fall spin on traditional chili that is sure to satisfy the whole family.

Individual ingredients to make vegan pumpkin chili (tomatoes, red onion, green bell pepper, beans, carrots, pureed pumpkin, herbs and spice) all in separate bowls with a bulb of garlic on a marble background.

Tricks and treats for this vegan pumpkin chili

  • Watching sodium? Use no-salt-added or a lower sodium tomato option.
  • Serve with a variety of your favorite toppings such as: sliced avocado, tortilla chips, fresh cilantro, green onions or chives, dairy-free cheddar shreds and/or sour cream
  • This chili recipe is delicious fresh out of the slow cooker, but it is even better a day or two later, so plan to save some for leftovers!
  • Pumpkin chili can also be served over half a baked potato, pasta, or even spaghetti squash.
  • This is a hearty, thick chili. If you prefer yours a little thinner than add a 1/2 cup vegetable broth
Up close view of the spices used in this chili recipes

This is one of the easiest vegan slow-cooker recipes around.

Lastly, it’s gluten-free, top 8 allergen free, and oil free.

VEgan Pumpkin CHili Recipe <br><br>Details

Servings

6-8 bowls

Prep time

15 minutes

Cooking time

5-6 hours

Ingredients

  • 1 – 15 ounce can of kidney beans, drained and rinsed

  • 1 – 15 ounce can of pinto beans, drained and rinsed

  • 1 – 15 ounce can of black beans, drained and rinsed

  • 1 – 15 ounce can of pumpkin puree

  • 2 – 15 ounce cans (or 1 large 28 ounce), can of diced tomatoes

  • 3 large carrots, diced

  • 1 bell pepper (green, red, or yellow), chopped

  • 1 medium to large onion, chopped

  • 4-5 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 2 tablespoons brown sugar

  • 2 tablespoons chili powder

  • 2 teaspoons oregano

  • 1 ½ teaspoons cinnamon

  • 1 teaspoon cumin

  • ½ teaspoon nutmeg

  • ½ teaspoons allspice

  • 1/4 teaspoon black pepper

  • Salt and pepper to taste, add at the end

Directions

  • Drain & rinse the 3 cans of beans
  • Chop/dice carrots, onion, and green pepper; mince garlic
  • Measure out spices, tomato paste
  • Combine all ingredients in slow cooker, cook on low for at least 5-6 hours.
  • Season to taste with salt and pepper. Enjoy topped with toppings of choice!

This recipe is gluten-free, oil-free, and free of the top 8 allergens.

Two bowls of chili served in a grey bowls, a bowl of fresh cilantro, vegan cheddar shreds, on a white marble background with a tan linen.

For more vegan chili recipes:

This recipe and post was update October 2020.

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2 Comments

  1. This looks amazing! I can’t wait to try it!

     

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