Recipe: Vegan Pumpkin Crockpot Chile

Vegan Crockpot Pumpkin Chile – Serves 8

Suzy Lewis

This will warm you up and get you ready for a night of handing out treats or partaking in the trick or treat tradition. Make ahead and serve with corn bread for a hearty festive meal. Great for parties too and everyone can top their own chile with custom toppings!


1 onion chopped
1 red or yellow bell pepper chopped
½ C chopped carrots
1 (15oz) can black beans
1 (15oz) can pinto beans
1 (15oz) can kidney beans
1 (15oz) can diced tomatoes
½ C vegetable broth
½ C frozen corn
1 (15 oz) can pumpkin puree
1 Tbsp chile powder
1 tsp cumin
1 tsp salt
1 Tbsp olive oil



  1. Chop veggies, rinse and drain beans
  2. Sauté onion and peppers in olive oil until softened
  3. Add all ingredients to crock pot and cook on low for 4-6 hours
  4. Serve with avocado, dairy free sour cream, and hot peppers if desired. Great with cornbread as a side!


Nutrition Facts per Serving:
Calories: 184
Fat: 3.2g
Carbs: 31.9g
Fiber: 8.9g
Protein: 8.6g
Solium: 802mg