Hearty Vegan Pumpkin Chili with Sweet Potatoes & Black Beans

Created on September 15th, 2025 at 05:11 pm

Cozy, slow-cooked comfort with pantry staples

This Vegan Pumpkin Chili with Sweet Potatoes and Black Beans is the ultimate fall and winter comfort food! It’s a rich, hearty, slow-cooked chili that comes together using pantry staples like canned pumpkin, black beans, sweet potatoes, and crushed tomatoes. Whether you’re planning for a meatless Monday, feeding a hungry crowd, or just batch-cooking for the week, this plant-based pumpkin chili delivers big flavor with minimal effort. Just toss everything into your slow cooker and let the cozy magic happen. Perfect for chilly nights, football Sundays, or make-ahead weekday lunches! 🧡

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🌟 Why You’ll Love This Recipe

This chili is a flavor-packed bowl of goodness your whole family will enjoy. It’s naturally vegan, gluten-free, and made with budget-friendly ingredients you likely already have on hand. The sweet potatoes bring comfort, the black beans add protein, and the pumpkin makes it extra thick and hearty. You can also make it in your Instant Pot if you’re short on time. Great for meal prep, leftovers, or freezing for a future no-fuss dinner. Topped with creamy avocado and crunchy tortilla chips, this chili is a cozy win every time!

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⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 4 hours (slow cooker) or 10 minutes (Instant Pot)
• Total Time: 4 hours 10 minutes
• Servings: 6–8 bowls

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📝 Ingredients List

Pantry + Fresh:

• 4 cups sweet potato, peeled and chopped (about 2 large potatoes)
• 1 cup chopped onion (about 1 medium)
• ½ tablespoon minced garlic
• 2 (14 oz) cans black beans, drained and rinsed
• 1 (14 oz) can pumpkin purée
• 1 (14 oz) can petite diced tomatoes (with juice)
• 3 cups vegetable broth*

Seasonings:

• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ⅛ teaspoon cinnamon

Toppings (optional):

• Avocado slices
• Tortilla chips
• Chopped cilantro
• Vegan cheese or sour cream
• Vegan cornbread

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

• Slow cooker or Instant Pot
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Mixing bowl
• Wooden spoon or spatula

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👩‍🍳 Step-by-Step Instructions

1. Prep the veggies: Peel and chop sweet potatoes into 1-inch cubes. Dice the onion. 🧅
2. Add to slow cooker: Toss in sweet potatoes, onion, garlic, black beans, pumpkin, tomatoes (with juice), and broth.
3. Season: Sprinkle in chili powder, cumin, paprika, cayenne, cinnamon, and salt. Stir until evenly mixed. 🌶️
4. Cook: Set your slow cooker to HIGH for 4 hours or LOW for 6–8 hours. That’s it!
5. Serve: Ladle into bowls and top with avocado, tortilla chips, and cilantro. 🥑

Instant Pot Method:

Add everything (but only 2.5 cups broth). Cook on Manual, HIGH pressure for 10 mins. Quick release, switch to Sauté for 3–4 mins to reduce liquid. Stir and serve!

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💡 Pro Tips Section

• Meal Prep Win: Store in fridge for up to 5 days or freeze in portions for up to 3 months.
• Swap Options: Try butternut squash instead of sweet potatoes or add quinoa for extra texture.
• Meaty Option: Add browned meat to individual bowls if needed – no extra cooking steps!
• Top It Right: Avocado, tortilla chips, vegan sour cream or cornbread make great finishing touches.

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 medium bowl	164	6g	34g	2g	8g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.