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Cozy Pumpkin Chili

This thick, high-protein vegan chili is made with pure pumpkin puree, hearty beans, tomatoes, and bold fall spices, perfect for meal prep and healthy comfort food.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz 100% pure pumpkin puree
  • 2 cups low-sodium vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can fire-roasted diced tomatoes (14.5 oz)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
Spices
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • to taste Salt
  • to taste Black pepper

Method
 

Cooking
  1. Add pumpkin puree and vegetable broth to the crockpot and whisk until smooth.
  2. Stir in black beans, kidney beans, fire-roasted tomatoes, onion, and garlic.
  3. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper.
  4. Stir thoroughly to distribute spices evenly throughout the chili base.
  5. Cover and cook on LOW for 6–8 hours for deeper flavor or HIGH for 3–4 hours.
  6. Stir once halfway through if possible to enhance flavor development.
  7. Taste and adjust seasoning before serving.
  8. Let rest 10 minutes before serving to thicken naturally.

Notes

Use fire-roasted tomatoes for deeper smoky flavor. Add diced jalapeños for extra spice. Partially mash beans for thicker consistency.