Crock Pot Vegan Pumpkin Chili

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 take the ‘set it and forget it’ approach to chili most of the time, rather than preparing it on the stove top. 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. In addition to the fact that it’s so user friendly, my favorite part about this Crock-Pot is the Easy Clean nonstick coating. The food comes off of it easily so you don’t need to soak it. It cleans in seconds!

You can find Crock-Pot products in Target stores or online at

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

Course: Main Course
Cuisine: American
Keyword: gluten free, slow cooker, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 6 servings
Author: Julia

A hearty vegan pumpkin chili recipe made in the slow cooker




  1. 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.


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  1. Shirley Mueller

    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. Robyn

    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. Terri

    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 :/


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