Black Bean Vegan Chili
For those crisp autumn days that you’re craving something warm, spicy and bursting with black bean and pumpkin goodness this is your recipe. This recipe for black bean vegan chili is one you’ll want to save for later! The creamy black beans pair so incredibly with the delicate pumpkin flavor and aromatic cinnamon, nutmeg and cloves. Seriously, if you’ve never tried a chili with a variety of these flavors, you’re in for a tasty surprise! Oh, and it goes great with our infamous Sweet Potato Casserole recipe. Just sayin 😉
I personally enjoyed it with some vegan cheddar cheese sprinkled on top – it was the perfect balance of flavors for me! A few of our taste testers, however added things like cilantro, scallions, vegan sour cream and avocados. The choice is yours, but I definitely recommend adding some fresh squeezed lime juice on top for a juicy twist you won’t be able to resist!
Ultimate Black Bean Vegan Chili
We tried this recipe a few times and all agreed that the Farmer’s Market Foods Organic Pumpkin Puree was our favorite pumpkin puree. View it here. Also, the diced tomatoes you put in your chili really affects the taste! Our favorite diced tomatoes for this chili were Jovial Organic Diced Tomatoes. View them here. Now, if you like your chili to taste superb make sure to use organic black beans! We loved Eden Foods Organic Black Beans. View them here.
Together these ingredients really made the chili go from average to superb. I definitely recommend using them to get the tastiest results! Find them below the recipe in the Shop The Post section.
If you normally eat your chili with a side of rice, definitely do so with this recipe! However, I enjoyed mine with this recipe for the most incredible hummus I’ve ever tasted in my life! Another option would be to pair it with cornbread or, grits perhaps!
Spicy Pumpkin & Black Bean Chili
This spicy black bean vegan chili tastes incredibly delicious and is so simple to make! Just toss everything in your slow cooker and enjoy with your favorite fall chili toppings.
- 3 15 oz cans, black beans (drained)
- 2 14.5 oz cans, diced tomatoes
- 1 c pureed pumpkin
- 2 c yellow onion (diced)
- 1 yellow pepper, diced
- 1 tbsp chili powder
- 1 tsp cinnamon
- 1 tsp cumin
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 avocados, diced
- bunch scallions, diced
- bunch fresh cilantro, chopped
- 1/2 c vegan shredded cheddar
- 1/2 c vegan sour cream
Combine all ingredients in a 4qt (or larger) slow cooker and stir to combine.
Cook on low for 8 hours.
Serve with optional toppings and enjoy!
Shop The Post
- For this chili recipe we loved Farmer's Market Foods Organic Pumpkin Puree. View here.
- The tomatoes you put in your chili really affect the taste! Our favorite diced tomatoes for this chili were Jovial Organic Diced Tomatoes. View here.
- If you like your chili to taste superb make sure to use organic black beans! We loved Eden Foods Organic Black Beans. View here.
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