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.  

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.

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

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

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

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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

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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.

For more vegan chili recipes:

• Slow Cooker 2 Bean Chili
• Triple Threat Chili

This recipe and post was update October 2020.