Vegan Pumpkin Chili with black beans and quinoa is a hearty meal perfect for fall and winter. This meatless chili is easy to adapt using your favorite vegetables and beans.

This post is sponsored by Crock-Pot.

Made with pureed pumpkin, black beans, quinoa, bell peppers, and diced tomatoes, this easy vegan chili recipe is filling, packed with nutrients and flavor, and is so easy to prepare in your crock pot! 

I find slow cooking chili is not only convenient (you literally just dump every last ingredient into your crock pot, go to work, and come home to a fabulous dinner), but it also results in a mega flavorful meal. Because the flavors cook together for so long, the result is completely mouth watering!

Two secret ingredients that make this recipe pop are a touch of pure maple syrup and pumpkin pie spice.

The pure maple syrup offsets the acidity from the tomatoes and spice from the bell peppers and chili powder, while the pumpkin pie spice adds marvelous unique warm flavors. 

Perfect for fall, winter, and beyond!

I use my 7 QT Crock-Pot Cook & Carry Easy Clean Slow Cooker to make this chili. It’s so easy! All I do is add all the ingredients, give them a big stir, and set it on high for 4 hours.

As an alternative, if you’re setting up the chili at night or in the morning before work, you can cook on low for 8 to 10 hours.

This Crock-Pot is completely goof-proof to use. You can set it on high or low and choose the amount of cook time, making it ideal for setting it up and multi-tasking or even leaving the house for work or errands.

This is an excellent make-ahead recipe for meal prep, is fabulous for entertaining guests, and is great for feeding the whole family!

Let’s make it!

How to Make Slow Cooker Vegan Pumpkin Chili:

Chop up the vegetables and add them to the slow cooker along with the black beans and quinoa. Stir everything well to combine.

Add the remaining ingredients and stir well to combine.

Secure the lid on the slow cooker and slow cook on high for 4 hours (or low for 8 to 10 hours).

Stir well and serve with your choice of toppings.

Recipe Adaptations:

  • Add any of your favorite hearty vegetables. Carrots, celery, butternut squash, sweet potato, and/or cauliflower would be great!
  • If you aren’t vegan, you can use chicken broth instead of vegetable broth, and add ground turkey, beef, or chicken.
  • Top with coconut milk yogurt and/or non-dairy cheese of choice.
  • Cook on low for 8 to 10 hours if desired.
  • If serving more than 5 or 6 people, consider doubling the recipe.

Stir it up!

Crock Pot Vegan Pumpkin Chili - a nutritious vegetarian chili recipe made in the slow cooker |

Crock Pot Vegan Pumpkin Chili

4.52 from 37 votes
A hearty vegan pumpkin chili recipe made in the slow cooker
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings



  • Add all ingredients for the chili to your slow cooker and stir well to combine. Secure the lid and Slow cook on high 4 hours (or cook on low for 8 to 10 hours). Stir well and serve with green onion and choice of toppings.


Serving: 1of 6 · Calories: 193kcal · Carbohydrates: 36g · Protein: 9g · Fat: 2g · Fiber: 9g · Sugar: 10g
Author: Julia
Course: Main Dishes
Cuisine: American
Keyword: gluten free, slow cooker, vegan, vegetarian
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.52 from 37 votes (37 ratings without comment)

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Questions and Reviews

  1. Great recipe for the busy time of year and our cold weather! A good crock pot is a must have, and a great Christmas gift.

  2. This chili was delicious- a nice balance of sweet, spicy & savory. I substituted Jamaican jerk seasoning for the pumpkin pie spice. I also added kale just before serving to get in some greens. I will definitely be making this again. Thank you!

  3. This was delicious! But how do I save or “favorite” a recipe on this site? When I click on the heart at the top it asks me to sign in, and when I do, it takes me to the Bloglovin’ website/blog. I love many of the Roasted Root recipes, and would like to mark the ones I have tried and would like to make again :/

    1. Hi Nicole,

      Absolutely! I haven’t tested it, but I would do 20 minutes on high pressure and let it naturally release for at least 10 minutes. Hope you enjoy!

  4. Excellent and easy recipe. I’ve made it in the crockpot and on the stove. I prefer the stovetop because sautéing the onions and peppers with the spices gives it a bit more depth of flavor, but the dump and run crockpot version is also good. I received 3 pumpkins from my farm share and made my own pumpkin purée. I will be making this a lot this fall and winter! Rave reviews from friends as well.

  5. This was quite satisfying! I substituted garbanzo beans, since I had them on hand, and added cut butternut squash. I’m not strictly vegan, so I used chicken broth that I had left over from another night and served with a dollop of non-fat yogurt on top. Will definitely make it again using black bean, carrot and celery like suggested.

    1. I’m so thrilled to hear you enjoyed the recipe! Thanks so much for swinging back around to share your experience. I love the idea of using butternut squash and garbanzo beans – how delicious! xo