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.
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 tasty!
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!
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 is an excellent make-ahead recipe for meal prep, is fabulous for entertaining guests, and is great for feeding the whole family!
Let’s discuss the pantry staples needed to make this savory pumpkin recipe.
Ingredients for Vegan Pumpkin Chili
Quinoa: This ancient seed brings plant-based protein, helps thicken the chili and makes it feel substantial and filling.
Canned Pumpkin Puree: The main ingredient! Canned pureed pumpkin adds volume, natural sweetness, creamy texture and micronutrients to the chili. It is jam packed with Vitamin A, Vitamin C and antioxidants.
Read the ingredient label to be sure you’re getting pumpkin only. Pumpkin pie filling includes sugar and spices, which we don’t need.
Bell Peppers: Green bell peppers and red bell pepper add natural sweetness and some subtle smokiness for fresh flavor.
Onion: Yellow onion adds a big flavor.
Black Beans: Adds more plant-based protein. Any kind of beans, like kidney beans, white beans, or pinto beans work too. Green lentils or red lentils are also an excellent option provided they are cooked ahead of time.
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Diced Tomatoes: A can of diced tomatoes brings acidic flavor to counterbalance some of the creamy flavors.
Seasonings: Pumpkin pie spice, chili powder, sea salt and black pepper are the seasonings here. Chili powder is a classic ingredient in all chili recipes, and the pumpkin pie spice tells our taste buds we’re eating a fall pumpkin recipe.
Pure Maple Syrup: A little sweetness complements the pumpkin flavor and brings another flavor element to the chili.
Vegetable Broth: The liquid portion of the recipe. We need a liquid for the quinoa to absorb, and vegetable stock is great for the job because it also adds flavor.
Recipe Adaptations:
- Add any extra vegetables. Carrots, celery, butternut squash, sweet potatoes, 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. I love this option for my meat-eating friends.
- Top with coconut milk yogurt and/or non-dairy cheese of choice.
- If serving more than 5 or 6 people, consider doubling the recipe.
- Love spicy food? Add chipotle peppers, hot sauce, chilis in adobo sauce, or red pepper flakes.
- For more tomato flavor, add 2 to 3 tablespoons of tomato paste.
Now that we’ve discussed the simple ingredients, let’s make it! The full list of ingredients can be found at any grocery store.
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 favorite toppings, such as tortilla chips, green onion, sour cream, avocado, etc.
Store leftovers in an airtight container in the refrigerator for up to 5 days. This delicious recipe tastes even better the next day after the flavors have had more time to develop.
This vegetarian pumpkin chili recipe is packed with fresh veggies for a delicious chili that is the perfect comfort food for any chilly evening. It
Looking for more meatless meals to enjoy? Here are some of my favorite vegan dinner recipes.
More Vegan Dinner Recipes:
- Roasted Garlic and Kale Spaghetti Squash
- Quinoa Stuffed Acorn Squash
- Butternut Squash and Yam Curry
- Crock Pot Curry Lentil Soup
- Quick and Easy Chana Saag
Stir it up!
Crock Pot Vegan Pumpkin Chili
Ingredients
- 1/2 yellow onion chopped
- 1 green bell pepper cored and chopped
- 1 red bell pepper cored and chopped
- 1 14-ounce can black beans, drained
- 1/2 cup quinoa
- 1 14-ounce can diced tomatoes
- 1 14-ounce can pumpkin puree
- 2 Tbsp chili powder
- 2 tsp pumpkin pie spice
- 1 Tbsp pure maple syrup
- 1 tsp sea salt
- 3 cups vegetable broth
Instructions
- 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.
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.
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
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.
OOh, I love the idea of sautéing first to add more flavor. Marvelous idea, Tracy! xoxoxo
This looks yummy, could it be made in the Instant Pot?
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!
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 :/
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!
Oooh, I love the Jamaican jerk seasoning and kale additions! Brilliant! xoxo
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.