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Let me introduce you to a soul-warming, hearty dish that has quickly become one of my absolute favorites: the Vegan Pumpkin Chili with Black Beans Recipe. This chili perfectly balances the natural sweetness of pumpkin and sweet potatoes with the smoky, spicy kick of chili powder and cumin, all mingling with creamy black beans that offer satisfying texture and protein. It’s comfort food in a bowl, ideal for chilly evenings or anytime you crave a cozy meal that’s both nourishing and vibrant. Plus, it’s incredibly simple to prepare, making it a delightful way to impress friends or treat yourself without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients are straightforward but essential, each playing a distinct role to create a rich, layered chili with depth of flavor, vibrant color, and a lovely variety of textures.
- Sweet potato (4 cups chopped): Adds natural sweetness and creamy texture that contrasts beautifully with the spices.
- Onion (1 cup chopped): Brings a savory base and aromatic depth that forms the chili’s foundation.
- Minced garlic (1/2 tablespoon): Infuses the chili with warm, pungent notes that elevate every bite.
- Canned black beans (2 cans, drained and rinsed): Provide hearty, meaty texture and protein to keep this vegan dish satisfying.
- Canned pumpkin (1 can): The star ingredient that adds smooth creaminess and a subtle earthiness.
- Canned petite diced tomatoes (1 can, not drained): Adds a juicy tang and lovely acidic balance to the dish.
- Vegetable stock (3 cups): Builds body and moisture, blending all flavors into a luscious chili.
- Chili powder (2 tablespoons): Creates that classic chili warmth and color.
- Cumin (1 teaspoon): Adds smoky, earthy notes that deepen the overall flavor profile.
- Kosher salt (1 teaspoon, to taste): Enhances all the flavors and ties everything together.
- Paprika (1/2 teaspoon): Offers subtle smokiness and vibrant color.
- Cayenne pepper (1/4 teaspoon): Delivers a gentle kick of heat to wake up the palate.
- Cinnamon (1/8 teaspoon): A surprising but delightful hint of sweetness and warmth that marries perfectly with pumpkin.
- Avocado, tortilla chips, cilantro, vegan cheese or sour cream, vegan cornbread: Optional toppings and sides to customize your bowl.
How to Make Vegan Pumpkin Chili with Black Beans Recipe
Step 1: Combine Ingredients in the Crock Pot
Start by adding the sweet potatoes, onions, minced garlic, black beans, canned pumpkin, petite diced tomatoes, and vegetable stock directly into your crock pot. Then sprinkle in all your seasonings: chili powder, cumin, kosher salt, paprika, cayenne pepper, and cinnamon. Stir everything gently until all ingredients and spices are evenly distributed. This step ensures every spoonful bursts with delicious, balanced flavor when cooking is complete.
Step 2: Slow Cook to Perfection
Set your crock pot to cook on high for 4 hours or, for even deeper flavors and softer textures, cook on low for 6 to 8 hours. The slow cooking process allows the sweet potatoes to soften and pumpkin to fully meld with the spices, creating a rich, hearty chili with a beautiful, thick consistency that feels like a warm hug in a bowl.
How to Serve Vegan Pumpkin Chili with Black Beans Recipe
Garnishes
The real magic is in the toppings that add contrast and brightness. Creamy avocado slices provide a cool balance to the spice, while fresh cilantro adds a pop of herbaceous freshness. Sprinkle with crunchy tortilla chips for a delightful texture, or melt some vegan cheese or dollop vegan sour cream to deepen the indulgence factor. Each garnish makes this chili uniquely yours.
Side Dishes
This chili stands beautifully on its own but pairs wonderfully with dishes like moist, crumbly vegan cornbread or a crisp green salad. These sides offer comforting heartiness or refreshing lightness, rounding out the meal so you can indulge in chili bliss without feeling weighed down.
Creative Ways to Present
For a fun twist, serve the Vegan Pumpkin Chili with Black Beans Recipe in mini pumpkin bowls or bread bowls for fall-themed entertaining. Alternatively, transform leftovers into stuffed baked potatoes or layer over warm quinoa for a wholesome grain bowl. These presentation ideas make this chili versatile and exciting for any occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your chili, store any leftovers in an airtight container in the refrigerator for up to 4 days. Keeping it chilled this way lets the flavors continue to develop, making reheated bowls even tastier!
Freezing
This recipe freezes beautifully, making it perfect for meal prep. Portion the chili into freezer-safe containers or bags and freeze for up to 3 months. When you want a quick comforting meal, thaw overnight in the fridge and reheat gently.
Reheating
To reheat, warm your chili on the stovetop over low to medium heat with a splash of vegetable stock or water to loosen it up if needed. Stir occasionally until heated through. You can also microwave individual portions, just be sure to cover and stir halfway for even warming.
FAQs
Can I use fresh pumpkin instead of canned in this Vegan Pumpkin Chili with Black Beans Recipe?
Absolutely! If you prefer fresh pumpkin, roast or steam it until tender and puree it before adding it to the chili. Just keep in mind that canned pumpkin provides a consistent texture and flavor, which helps maintain the chili’s creaminess.
Is this chili very spicy?
This recipe keeps the spice at a moderate level with just a bit of cayenne pepper. You can easily adjust the heat by adding more or less chili powder and cayenne to suit your taste buds.
Can I make this recipe on the stovetop instead of a crock pot?
Yes, you can! Combine all ingredients in a large pot, bring to a boil, then simmer on low for about 1 to 1.5 hours until the sweet potatoes are tender and flavors melded. Stir occasionally to prevent sticking.
What other beans can I use besides black beans?
If you want to mix it up, kidney beans or pinto beans work wonderfully in this chili. Just make sure to drain and rinse canned beans before adding to keep the flavors fresh.
How can I make this chili even more filling?
For extra heartiness, stir in cooked quinoa, bulgur, or brown rice during the last 30 minutes of cooking. These grains will soak up the flavors and give you an even more substantial meal.
Final Thoughts
If you’re craving a delicious, comforting, and nourishing dish to warm your soul, this Vegan Pumpkin Chili with Black Beans Recipe is a must-try. It’s simple to prepare, packed with wholesome ingredients, and just downright satisfying in every spoonful. Whether you’re feeding a crowd or looking for a cozy solo meal, this chili will surely become a cherished staple on your table. Give it a go, and enjoy the cozy vibes!
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Print
Vegan Pumpkin Chili with Black Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours (high) or 6-8 hours (low)
- Total Time: 4 hours 10 minutes (high) or 6 hours 10 minutes to 8 hours 10 minutes (low)
- Yield: 6 to 8 servings
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegan
Description
This hearty Vegan Pumpkin Chili with Black Beans is a comforting, nutrient-packed dish perfect for chilly days. Combining sweet potatoes, black beans, and pumpkin with warm spices, it simmers slowly in a crock pot to create a rich, flavorful chili that’s both vegan and gluten-free. Serve it with your favorite vegan toppings and sides for a satisfying meal.
Ingredients
Chili Base
- 4 cups sweet potato, peeled and chopped into 1″ cubes (about 2 large potatoes)
- 1 cup chopped onion (about 1 medium onion)
- 1/2 tablespoon minced garlic
- 2 cans (14 ounces each) black beans, drained and rinsed
- 1 can (14 ounces) canned pumpkin
- 1 can (14 ounces) petite diced tomatoes, undrained
- 3 cups vegetable stock
Spices
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
Suggested Toppings and Sides
- Avocado slices
- Tortilla chips
- Fresh cilantro
- Vegan cheese or vegan sour cream
- Vegan cornbread
Instructions
- Combine Ingredients: In your crock pot, add the sweet potatoes, chopped onion, minced garlic, drained black beans, canned pumpkin, petite diced tomatoes with their juices, and vegetable stock. Add all the spices including chili powder, cumin, kosher salt, paprika, cayenne pepper, and cinnamon. Stir thoroughly until the ingredients and seasonings are evenly mixed.
- Cook the Chili: Cover your crock pot and cook the chili on high heat for 4 hours or on low heat for 6 to 8 hours. This slow cooking allows the flavors to meld and the sweet potatoes to become tender.
- Serve and Garnish: Once cooked, ladle the chili into bowls and top with your favorite accompaniments such as sliced avocado, crispy tortilla chips, fresh cilantro, vegan cheese or sour cream, and offer vegan cornbread on the side for a complete meal.
Notes
- You can adjust the salt and cayenne pepper to your preferred spice level.
- If you prefer a thinner chili, add a bit more vegetable stock before cooking.
- Leftovers store well in the refrigerator for up to 4 days and also freeze beautifully.
- For extra texture, add some chopped bell peppers or corn before cooking.
- This recipe is naturally vegan and gluten-free.
