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Challenge: Slow Cooker to the Rescue

Vegan Sweet Potato Black Bean Pumpkin Chili

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This super simple Vegan Sweet Potato Black Bean Pumpkin Chili comes together with pantry staples in just 4 hours in the crock pot. Hearty and filling with 8 grams of fiber, 7 grams of plant protein, and 37 grams of complex carbohydrates. Add your favorite toppings!

Vegan Sweet Potato Black Bean Pumpkin Chili

  • Servings: 1 medium bowl
  • Yield: 6 servings
  • Prep Time: 10 min
  • Cooking Time: 4 hr


  • 4 cups sweet potato, cut about 1" cubes
  • 1 cup chopped onion
  • ½ TBS minced garlic
  • 14 oz canned black beans, rinsed and drained
  • 14 oz can pumpkin puree
  • 14 oz can crushed tomatoes, not drained
  • 3 cups vegetable stock
  • 2 TBS chili powder
  • 1 tsp cumin
  • ½ tsp paprika
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • ⅛ tsp cinnamon


  1. Prepare and cut sweet potato and onion. Add into crock pot, then add your garlic, rinsed black beans, pumpkin, crushed tomatoes (including juice), and vegetable stock.
  2. Then add in all of your seasonings, with salt to taste (add more salt if you prefer) and stir until ingredients are evenly distributed.
  3. Cook on high for 4 hours, or low for 6-8 hours.
  4. Recipe serves about 8 small-medium bowls, or 6 large bowls.

Recipe Tags

Top with avocado, cilantro, chips, cheese and/or sour cream (if not vegan).


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