Vegan Sweet Potato, Black Bean & Pumpkin Chili

Last Updated on October 13, 2025 by Christin Gillespie

This Vegan Sweet Potato, Black Bean & Pumpkin Chili is a cozy, flavorful one-pot meal perfect for fall and winter. Made with a blend of fresh and canned organic ingredients, it’s hearty, wholesome, and packed with delicious texture and warming spices. Whether you need an easy weeknight dinner or a comforting plant-based dish to warm you up, this chili delivers bold flavor with minimal effort!

Whether you’re a full-on carnivore or follow a plant-based diet, everyone can appreciate a good chili—and this vegan pumpkin chili is no exception. If you haven’t tried pumpkin in chili before, you’re in for a delicious surprise! It adds extra heartiness and a boost of nutrition to every comforting bite.

Plus, most of the ingredients are probably already in your pantry, making this cozy, one-pot vegan chili super easy to throw together. Perfect for fall or winter, it’s a simple and delicious meal to warm you up anytime.

Why This Cozy Vegan Chili Is Perfect

• Easy to Make: This vegan chili recipe uses simple pantry staples and requires minimal prep time.
• Nutrient-Dense Ingredients: Packed with vitamins, fiber, and antioxidants from sweet potatoes, pumpkin, and black beans.
• No Added Processed Ingredients: Made mostly from natural pantry staples for clean, wholesome eating.
• Family-Friendly: Loved by vegans and meat-eaters alike—great for everyone at the table.

Ingredients

• Organic Black Beans: The black beans provide a powerhouse of fiber and plant-based protein. You can easily substitute organic red kidney or pinto beans for a delicious variation.
• Organic Sweet Potato: A staple in any hearty vegan chili! Leaving the skin on adds extra fiber and nutrients—just be sure to scrub well before chopping. Garnet sweet potatoes add natural sweetness and a vibrant color.
• Organic Pumpkin Puree: Using pure organic pumpkin puree is the not-so-secret ingredient that makes this chili burst with fall flavors. Be sure to grab pumpkin puree—not pumpkin pie filling, which contains added sugars and preservatives. I recommend the Farmers Market Foods brand for the best quality.
• Organic Onion & Garlic: These aromatics are must-haves for building rich, savory flavor in any chili. Fresh garlic is better than garlic powder.
• Organic No-Salt-Added Canned Tomatoes: Whether diced or crushed, both work wonderfully. I recommend Jovial Foods for their high-quality, additive-free organic tomatoes grown in Italy.
• Organic Seasonings: A warming blend of chili powder, ground cumin, smoked paprika, dried oregano, Ceylon cinnamon, sea salt, and black pepper seasons this chili perfectly.
• Organic Toppings: Chilled avocado, fresh cilantro, and sliced limes are my go-to toppings, but feel free to customize with your favorites.

How to Make

1. Sauté Onion & Garlic. In a large pot, add the chopped onion and minced garlic. Cook for 2–3 minutes until fragrant and translucent.
2. Stir in the Seasonings. Add the seasonings. Cook for another 2–3 minutes, stirring frequently. If the mixture starts to stick or dry out, add a splash of water to keep it moist.
3. Add Remaining Ingredients. Add the cubed sweet potatoes, pumpkin puree, black beans, canned tomatoes, and water to the pot. Stir everything together and bring the chili to a gentle boil.
4. Cook. Reduce heat to medium-low and let the chili cook uncovered for about 20–25 minutes, or until the sweet potatoes are tender.
5. Serve. Enjoy the chili as is, or top with sliced chilled avocado, fresh cilantro, lime slices, or your favorite toppings. Enjoy!

How to Make the Best One-Pot Vegan Chili: Expert Tips

• Use Fresh, Organic Ingredients: Choose organic beans, vegetables, and spices for the best flavor and nutrition.
• Keep the Sweet Potato Skin On: Leaving the skin on adds extra fiber and nutrients, plus great texture.
• Organic Spices: Looking to turn up the heat in your vegan black bean chili? Try adding organic cayenne pepper or organic chipotle pepper. Start with just ¼ teaspoon and use sparingly—it packs a spicy punch!
• Organic Toppings: Don’t forget the toppings! I love adding chilled sliced avocado, fresh cilantro, and lime slices, but feel free to customize with your favorites.

Storing & Reheating

This Vegan Sweet Potato, Black Bean & Pumpkin Chili is perfect for leftovers and meal prep—just make sure to let it cool completely before storing!

Storing. Store the cooled chili in an airtight glass container in the refrigerator for up to 4 days.

Reheating. To reheat, warm the chili over medium heat on the stovetop, stirring occasionally. Add a splash of water as needed to loosen the consistency.

More Must-Try Recipes for You

• Vegan Black Bean Purple Sweet Potato Enchilada Bake with Pumpkin Cashew Queso
• Sweet Potato & Black Bean Quinoa Chili
• White Bean Sweet Potato Chili
• Cheesy Vegan Pumpkin Quinoa Enchilada Bake

Sharing Is Caring!

Loved this Vegan Sweet Potato, Black Bean & Pumpkin Chili? Let me know by leaving a review and rating below! Your feedback means the world to me and helps others discover the recipe. Also, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy recipes & tips!

Xoxo.

CMG.

Print