This vegetarian slow cooker pumpkin chili is the ultimate fall comfort food: a thick, smoky bowl of pumpkin, black beans, tomatoes and chipotle peppers in adobo that cooks itself while you're at work. It's naturally gluten-free, and it's completely vegan if you skip the goat cheese on top.
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I originally created this recipe as the main course for a full vegetarian wine dinner, and I couldn't believe how easy it was. I threw it together in about 15 minutes on my way out the door to work, set the timer on my slow cooker, and had a hot meal ready as soon as I walked in that evening. I am all about delicious meatless meals that are easy to get on the table during the week! (Hence why I've written an entire cookbook on Weeknight One-Pot Vegan Meals.)
Key Ingredients & Substitutions
- Pumpkin puree. Two 15-ounce cans of plain, unsweetened pumpkin. Check the label: it should say "pumpkin" and nothing else, not pumpkin pie filling with sugar and spices. You can also use homemade pumpkin puree or an equal amount of mashed roasted butternut squash.
- Chipotle peppers in adobo sauce. These are the secret ingredient. They're smoked, dried jalapeños packed in a tangy tomato sauce, and they give the chili its deep, smoky flavor. You'll use about half of a 7-ounce can (I like Goya chipotles in adobo). They are spicy, so start with less if you like a mild chili.
- Black beans. Two 15-ounce cans, drained and rinsed. Kidney beans, pinto beans or a mix of all three work just as well.
- Diced tomatoes. Two 14.5-ounce cans with their juices. Fire-roasted diced tomatoes add even more smoky depth.
- Red bell pepper and onion. A quick sauté softens them and brings out their sweetness before they go into the slow cooker. A green or orange bell pepper is fine too.
- Smoked paprika. Just half a teaspoon of smoked paprika backs up the chipotle. Regular paprika plus a pinch of cumin is a good substitute.
- Goat cheese. Optional, but its tangy creaminess is lovely against the smoky chili. Crumbled feta or a spoonful of plain Greek yogurt are other vegetarian options; leave it off or use a dairy-free sour cream to keep the chili vegan.
Helpful Tips
Don't skip the quick sauté. It only takes about five minutes to soften the bell pepper and onion in a little olive oil, and it makes a real difference. Raw onion tends to stay crunchy and a bit sharp in the slow cooker, while sautéed onion melts into the chili.
Adjust the heat before you commit. Chop the chipotles and add them a spoonful at a time, tasting the mixture as you go. You can always stir in more adobo sauce at the end, but you can't take the spice back out once it's in.
Use a slow cooker liner for easy cleanup. I love these slow cooker liners. They're like giant bags that line the inside of the crock, so when you're done you just lift the liner out and throw it away. No scrubbing thick pumpkin off the sides!
Pick the setting that fits your day. The chili cooks in about 4 hours on high, or 7 to 8 hours on low. A programmable slow cooker that switches to "warm" when the time is up is perfect if you'll be gone longer than that.
Season at the end. Canned beans and tomatoes vary a lot in how much salt they contain, so add just a pinch of salt at the start, then taste the finished chili and adjust. A squeeze of lime juice right before serving brightens all the smoky flavors.
Variations
- Stovetop pumpkin chili. Sauté the pepper and onion in a large pot or Dutch oven, then add everything else. Bring it to a boil, reduce the heat to low and simmer, partially covered, for 30 to 40 minutes, stirring often so the thick pumpkin doesn't stick to the bottom.
- Instant Pot pumpkin chili. Use the sauté function on your Instant Pot to soften the pepper and onion, then turn it off. Add the tomatoes and a splash of water or broth first, then the beans and chipotles, and spoon the pumpkin on top without stirring (thick pumpkin on the bottom can trigger the burn warning). Pressure cook on high for 8 minutes, let the pressure release naturally for 10 minutes, then stir.
- Extra veggies. Stir in a cup of frozen corn, a diced sweet potato, or a couple of handfuls of chopped kale during the last 30 minutes.
- Lentil pumpkin chili. Swap one can of beans for ¾ cup dried red lentils plus 1 ½ cups vegetable broth for an even heartier, protein-packed bowl.
- Warm spices. A teaspoon each of chili powder and ground cumin, or a pinch of cinnamon, gives the chili a more classic, deeper flavor.
- White bean version. Use cannellini beans in place of black beans. If you like white chili, you'll also love this vegetarian white bean chili.
Serving Ideas
Pile on the toppings! Crumbled goat cheese is my favorite, but this chili is also great with diced avocado, chopped cilantro, sliced green onions, a dollop of sour cream or Greek yogurt, shredded cheddar, pickled jalapeños, or a handful of toasted pumpkin seeds for crunch. Set out a toppings bar and let everyone build their own bowl.
A warm square of cornbread is the classic partner for chili, and this homemade vegan cornbread is perfect for dunking. Tortilla chips, a simple green salad, or a scoop of rice will also stretch the chili to feed a bigger crowd. It's a hit at fall potlucks, game days and Halloween parties, and a glass of red wine alongside it doesn't hurt either.
Storing & Freezing
Let leftover chili cool, then store it in an airtight container in the refrigerator for up to 4 to 5 days. Like most chilis, it tastes even better the next day once the flavors have had time to meld. Add toppings like goat cheese and avocado just before serving rather than storing them in the chili.
This chili freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Thaw it overnight in the fridge, then reheat on the stovetop over medium-low heat or in the microwave, adding a splash of water or broth if it's gotten too thick. Freezing it in single servings makes for an easy grab-and-go lunch on busy days.
More Chili and Pumpkin Recipes
If you're a chili lover like me, be sure to check out these recipes too:
- Mushroom & Black Bean Chili
- Slow Cooker Vegetarian Chili
- 15 Top Vegan Chili Recipes
- 22+ Best Pumpkin Recipes for Fall
📖 Recipe
Equipment
Ingredients
- 30 oz pumpkin puree, two 15-oz cans, unsweetened (not pumpkin pie filling)
- 29 oz canned diced tomatoes, two 14.5-oz cans, with juices
- 30 oz canned black beans, two 15-oz cans, drained and rinsed
- 3 oz chipotle peppers in adobo sauce, chopped, about half a 7-oz can (use less for a milder chili)
- 1 red bell pepper, seeded and chopped
- 1 yellow onion, small, peeled and chopped
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- salt and pepper, to taste
- ¼ cup goat cheese, crumbled, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, for 3-5 minutes until softened.
- In the slow cooker, combine the pumpkin puree, diced tomatoes with their juices, black beans, and chopped chipotle peppers in adobo sauce.
- Add the sautéed pepper and onion to the slow cooker and stir to combine.
- Stir in the smoked paprika and a pinch of salt and pepper.
- Cover and cook on high for 4 hours or on low for 7-8 hours, until thick and hot. Taste and adjust the salt, pepper and heat.
- Serve topped with crumbled goat cheese, if desired. Leave out the goat cheese for a vegan chili.
Fiera says
I love pumpkin season so much! This was amazing.
Mel says
This is one of my favorite recipes in the winter. So easy and tasty.
pindownload.io says
I love pumpkin season so much! This was amazing.