Sweet and Spicy Vegan Chili

Say hello to your new favorite Sunday recipe! I make this chili in my crockpot on Sunday morning and by the time football games start, the wonderful smell of chili has worked its way to the living room. This chili has a seasonal twist with added pumpkin! If it didn’t feel like fall before, it certainly will now!


  • 2 cans pinto beans
  • 1 can kidney beans
  • 1 can black beans
  • 1 28oz can of diced tomatoes
  • 1 packet of chili seasoning (I used hot because I love the extra spice)
  • 1/2 can pumpkin purée
  • 1 bell pepper
  • 1 jalapeño pepper
  • Fresh cilantro for optional garnish


Wash and dry all produce.

Chop your bell and jalapeño peppers (core and seed the jalapeño if you don’t want too much spice).

Add all ingredients to your slow cooker and stir. Cook on low for 4 hours.

Turn on some football, pair with your favorite cornbread, and enjoy!

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5 thoughts

  1. I use to love chili sauce with beans as a young child. My mother use to make it for dinner with ground beef, it was one of my favorites back in the 1980’s.

    The chili was delicious poured over rice!

    I went vegetarian at the age of twelve, then I went full vegan at the age of fourteen. So many recipes can be made without the use of animal derivatives and they happen to taste even better!

    I love your ingredient list. Fresh and healthy.

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