Go Back
–+ servings
Print Recipe

Easy Vegan Three-Bean Pumpkin Chili (crock-pot or stove-top)

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.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Appetizer, dinner, fall food, Main Course, Soup
Cuisine: American
Keyword: chili ideas, fall food, pumpkin chili, vegan chili, vegan chili recipes, vegan fall soup recipes, vegan pumpkin chili, vegan soup ideas, vegan soup recipe
Servings: 4 cups
Calories: 227kcal
Author: Michelle Kadera at The Happy and Wholesome Mommy

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

To store, simply place the chili into a large mason jar, secure the lid, and put it into the fridge.  
It will keep for 3-4 days in the fridge.
To reheat, pour the chili into a small pot and reheat on low-medium heat until evenly heated through.

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 40g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1046mg | Potassium: 333mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7430IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 4mg