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Vegan Pumpkin Chili with Black Beans Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.

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Find it online: https://dailydinnersolutions.com/vegan-pumpkin-chili-with-black-beans-recipe/