Easy Vegan Three Bean Pumpkin Chili (crock-pot)
Easy Vegan Three Bean Pumpkin Chili takes the traditional bean chili and turns up the fall vibes with pumpkin and cinnamon. Throw all of the ingredients into a crock pot in the morning and then come home to a warm, hearty, and dairy-free dinner all ready to go. It’s great for leftovers, it’s healthy, and filled with protein.
In a bind to get dinner on the table after a long day of work and kids’ sports? Are you craving hearty and warm chili on a cool fall night but not sure where to find a simple recipe? Look no further than this Easy Vegan Three Bean Pumpkin Chili. You can make it over the stove within an hour or prep it in the morning for a ready-to-go dinner at night.
Why You Need This Chili in Your Life
It’s really easy to make. Literally, throw all of the ingredients into your crockpot in the morning and it will be ready to go in the evening! How simple is that?
It’s a healthy dinner choice. There’s nothing better than filling up on whole foods for the last meal of the day. We can thank the beans for providing a nice amount of fiber, carbohydrates, and protein.
It will make enough for leftovers. Now that is a win-win. A simple meal that makes enough for the entire family and leftovers the next day! Sign me up!
It’s cheap to make. The recipe calls for mainly canned goods that most likely are sitting in your pantry. And, then all you need is a cheap onion and seasonings, and you’re all set!
Its flavor is right on. This vegan chili tastes like a bite of fall in one spoonful. It’s warm, hearty, and seasoned perfectly.
It pairs nicely with my homemade fall sourdough croutons! The full recipe is included below. In my opinion, the croutons are the best part, by far!
How to Eat This Chili
This pumpkin chili is good all year long. Whether it’s a cool fall night or a rainy winter evening, either way, it will hit the spot! Fortunately, you can find canned pumpkin year-round at the grocery store.
Going to a chili cookoff? This would be the perfect vegan chili to bring! I attend a soup potluck on Halloween night every year. I am bringing this one, for sure!
Need an appetizer for your fall-themed dinner party? Or, making a fall buffet-styled dinner? Include this hearty chili which will definitely impress your guests.
Craving soup on a cold night? Make this ahead of time and watch how good your house will smell when you get home from work.
Looking to eat light? This vegan soup is a nutritious option that will keep you satisfied and your stomach happy.
What are the Ingredients?
Here are the ingredients you will need for this Easy Vegan Three Bean Pumpkin Soup.
Beans: You will use three types of beans for this chili. They include kidney beans, pinto beans, and cannellini beans.
Pumpkin puree: Grab a can of this easy pumpkin puree and you are all set.
Diced and fire-roasted tomatoes: This recipe couldn’t be any simpler. Literally, dump and wait, that’s it.
Tomato paste: This will help thicken the soup like chili is well known for.
Red or yellow onion: You will want to finely dice the onion for this vegan chili.
Fresh garlic: I rarely use garlic powder because fresh garlic has much more flavor.
Spices: The traditional chili spices are used in this pumpkin chili. They include chili powder, cumin, cinnamon, salt, and pepper.
For the Fall Sourdough Croutons
Crusty sourdough baguette: I like to slice the bread into cubes and leave it on the pan and out on the counter all day long before cooking them.
Extra virgin olive oil: I typically do not like to heat up olive oil however croutons taste best when using a high-quality olive oil.
Garlic powder: This is one of those rare occasions that I need to use garlic powder. Go ahead, it’s okay. LOL.
Pumpkin pie spice: You won’t need much of this fall spice. It brings a delicious hint of fall spices to the croutons which pair perfectly with this 3-bean vegan pumpkin soup.
Salt: Add as much as you like. Salt ]is the key to balancing out all of the ingredients.
How to Make This 3-Bean Vegan Pumpkin Chili
The chili tastes even better with my fall sourdough croutons. Check out both recipes below.
For the soup, here’s what you will need to do.
Step one-Dice the onion and rinse and drain the beans.
Step two-Add all of the ingredients into a CrockPot. Give it all a good mix.
Step three-Place the lid on top and set the temperature to low.
Step four-Allow the chili to cook for around 6 hours or until everything is soft and the texture is ideal.
Step five-Top this chili with the fall sourdough croutons. They really make this soup.
For the croutons, here is what you will need to do.
Step one-Preheat the oven to 350 degrees Fahrenheit.
Step two-Using crusty bread cut the baguette into small, 1/2-inch cubes.
Step three-Place the cubes onto a lined cookie sheet in a single layer.
Step four-Drizzle olive oil over the top of the bread cubes and sprinkle with minced garlic, pumpkin pie spice, salt, and pepper. Using your hands, toss everything until well coated. Add them to a lined cookie sheet into one even layer.
Step five-Bake the bread for about 8-12 minutes, flipping halfway. Keep a close eye on them at the 8-minute mark. Side note: They harden up even more once they are out of the oven.
Tips + Modifications
You may also cook the chili over the stove by simply adding all of the ingredients to a large pot, placing the lid on, and simmering on low-medium heat for about 30 minutes.
To store leftovers, add the soup to a large mason jar with a lid and keep it in the fridge. It will last for 3-4 days there.
For leftovers, simply add the chili to a small pot and simmer for a few minutes to reheat.
Let Me Know What You Think
Did you enjoy this chili? Let me know what you think by completing a review and star rating below! Thanks so much. Your input means a lot to me!
Other Delicious Vegan Fall Recipes To Try
Crunchy shaved brussel sprouts and sweet crisp apples come together nicely in this Brussels and Apple Salad with Creamy Vegan Dressing. The creamy vegan dressing is a delicious addition to this fall salad. Make this easy recipe in under 10 minutes for the perfect side dish, healthy dinner, or holiday meal.
My new favorite dinner, these Easy Plant-Based Sweet Potato Bowls are perfect for the whole family. Loaded with nutrient-rich sweet potatoes, hearty black beans, and flavorful veggies, these bowls are not only tasty but also super easy to make. And with a creamy, dairy-free cashew sauce, they’re sure to satisfy your taste buds.
Easy Vegan Three-Bean Pumpkin Chili (crock-pot or stove-top)
Equipment
- 1 crockpot/slow cooker You can use a pot over the stove as well.
- 1 small, lined, cookie sheet For the optional croutons
Ingredients
For the soup:
- 1 (15oz) can of cannellini beans, rinsed and drained
- 1 (15oz) can of pinto beans, rinsed and drained
- 1 (15oz) can of kidney beans, rinsed and drained
- 2 (15oz) cans of diced and fire-roasted tomatoes
- ¾ cup canned pumpkin puree *Use canned
- 2 tablespoons tomato paste
- 1 medium red onion, diced
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
For the croutons:
- 1 loaf of crusty sourdough baguette
- 3 garlic cloves, minced
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon pumpkin pie spice
- salt and pepper to taste
Instructions
For the soup:
- Place all of the items in a crock pot.
- Stir everything up and place the lid on the top.
- Turn the Crockpot to low heat and continue to cook for at least 6 hours. Stirring occasionally.
- *If you are not using a crockpot and would like to make this soup on the stove, simply add the ingredients to a pot, add the lid, and bring the soup to a simmer. Allow it to cook for 30 minutes or once the beans and onion are soft.
For the croutons:
- Preheat the oven or toaster oven to 350 degrees F.
- Cut the bread into 1/2-inch cubes.
- Lay the bread pieces in a single layer on a lined cookie sheet.
- Drizzle them with olive oil and then add minced garlic, salt, pepper, and pumpkin pie spice. Toss it all together with your hands to make sure everything is evenly coated. Spread the croutons out into an even layer. Add them to a lined cookie sheet into one even layer.
- Bake the bread for about 8-12 minutes, flipping halfway. Keep a close eye on them at the 8-minute mark. Side note: They harden up even more once they are out of the oven.
Notes
Enjoy!
XOXO
Michelle