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5 from 2 votes

Vegetarian Pumpkin Chili

This vegetarian pumpkin chili is packed full of flavor from pumpkin, black beans, and adobo chilis. Top it off with goat cheese for a gourmet Fall dinner. And it cooks up in the slow cooker! 
Course Main Course
Cuisine vegan, vegetarian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 196kcal


  • 30 oz pumpkin canned
  • 29 oz tomatoes canned, chopped
  • 30 oz black beans canned, drained and rinsed
  • 3 oz chili in adobo sauce
  • 1 red bell pepper seeded and chopped
  • 1 yellow onion small, peeled and chopped
  • 1/2 tsp smoked paprika
  • olive oil
  • salt and black pepper
  • 1/4 cup goat cheese crumbled, optional


  • Heat a drizzle of olive oil over medium heat, in a large pan. Add bell pepper and onion, and cook for 3-5 minutes until softened.
  • In the slow cooker, combine the pumpkin, tomatoes, black beans, and chili in adobo sauce.
  • Add the veggies to the slow cooker, and mix together.
  • Add the smoked paprika, and a pinch of salt and pepper. Stir to combine.
  • Cook on high for 4 hours. 
  • Serve topped with the crumbled goat cheese, if desired. Leave out the goat cheese for a totally vegan dinner! 


Calories: 196kcal | Carbohydrates: 38g | Protein: 11g | Sodium: 8mg | Potassium: 1033mg | Fiber: 11g | Sugar: 6g | Vitamin A: 208.8% | Vitamin C: 52.9% | Calcium: 6.4% | Iron: 19.3%