Name: Crockpot Pumpkin and White Bean Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 (15-ounce) can pumpkin puree (or 2 cups fresh pumpkin, peeled and cubed); 2 (15-ounce) cans white beans (great northern or cannellini), drained and rinsed; 1 large yellow onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 (28-ounce) can fire-roasted diced tomatoes (with juices); 2½ cups vegetable broth; 3 tablespoons chili powder; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; ½ teaspoon ground cinnamon; 1 teaspoon dried oregano; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; Optional garnishes: fresh cilantro, green onions, lime wedges, avocado slices, pumpkin seeds

This cozy Crockpot Pumpkin and White Bean Chili blends sweet pumpkin with creamy white beans in a warmly spiced tomato broth. It’s a hearty yet lighter vegan chili that simmers effortlessly in your slow cooker, offering comforting fall flavors, plenty of plant-based protein, and nourishing goodness in every bowl.

Why You’ll Love This Recipe

This Crockpot Pumpkin and White Bean Chili is a delightful seasonal twist on classic chili that feels both comforting and refreshing. The natural sweetness of pumpkin pairs beautifully with creamy white beans and warm spices, creating a rich yet light broth that warms you from the inside out.

It’s completely vegan and gluten-free, packed with fiber, vitamins, and satisfying plant-based protein, making it nourishing without feeling heavy. The slow cooker makes preparation incredibly simple — just a little chopping and everything simmers together into a flavorful, aromatic meal.

It’s budget-friendly, perfect for meal prep, and family-friendly, with flavors that taste even better the next day. Whether you’re embracing fall ingredients or simply looking for a wholesome, easy dinner, this vibrant chili delivers big comfort with minimal effort and leaves everyone asking for seconds.

Yield: 8 generous servings

Crockpot Pumpkin and White Bean Chili

Cozy vegan crockpot chili with sweet pumpkin and creamy white beans in a warmly spiced tomato broth — fall comfort in a bowl.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 (15-ounce) can pumpkin puree (or 2 cups fresh pumpkin, peeled and cubed)
2 (15-ounce) cans white beans (great northern or cannellini), drained and rinsed
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 (28-ounce) can fire-roasted diced tomatoes (with juices)
2½ cups vegetable broth
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
½ teaspoon black pepper
Optional garnishes: fresh cilantro, green onions, lime wedges, avocado slices, pumpkin seeds

Instructions

Prep your cozy ingredients with care — Open the pumpkin puree (or peel and cube fresh pumpkin if using), dice the onion and bell peppers, mince the garlic, and drain the white beans.
Add the pumpkin base — Spoon the pumpkin puree (or cubed pumpkin) into the bottom of your crockpot to create a naturally sweet and creamy foundation.
Layer in the creamy white beans — Pour in the drained and rinsed white beans for hearty texture and mild protein.
Toss in the aromatic vegetables — Scatter the diced onion, red and green bell peppers, and minced garlic over the pumpkin and beans.
Pour in the tomatoes and broth — Add the fire-roasted diced tomatoes with their juices, then pour over the vegetable broth to build a rich, flavorful liquid.
Sprinkle the warming spices — Measure in the chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Stir everything gently but thoroughly so the spices coat every ingredient beautifully.
Set it and let it simmer — Cover the crockpot and cook on LOW for 6–8 hours or on HIGH for 4 hours, until the flavors have melded and the chili is thick and fragrant.
Check and adjust seasoning — In the last 30 minutes, taste the chili. Add more salt, chili powder, or a pinch of cayenne if you want extra warmth or heat.
Brighten the flavors — Stir in a generous squeeze of fresh lime juice or a splash of apple cider vinegar to lift the sweetness of the pumpkin and balance the earthiness.
Serve with warmth and joy — Ladle the hot chili into bowls and garnish with fresh cilantro, green onions, avocado, or toasted pumpkin seeds. Pair with warm cornbread or tortilla chips for the ultimate cozy meal.

Notes

This recipe is naturally gluten-free and oil-free. If using fresh pumpkin cubes, they will soften nicely but may make the chili slightly chunkier. The chili thickens as it sits, making leftovers especially delicious — perfect for meal prep or freezing. A touch of cinnamon enhances the pumpkin without making it taste like dessert.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 89Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 699mgCarbohydrates 18gFiber 6gSugar 4gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use pumpkin puree for convenience and consistent texture, or fresh cubed pumpkin/squash for a chunkier bite — both work wonderfully.
For deeper flavor, sauté the onion, garlic, and bell pepper briefly before adding to the crockpot.
Add spinach or kale during the last 30 minutes if you want extra greens without overcooking them.
Taste and adjust spices toward the end of cooking, as slow cookers can mellow the heat — add extra chili powder or a pinch of cayenne for more kick.
Finish with a squeeze of lime or apple cider vinegar to brighten the sweetness of the pumpkin and balance the earthy beans.

Ingredients Notes

Pumpkin brings gentle sweetness, vibrant color, and a velvety texture while being rich in vitamin A and fiber. Canned pumpkin puree makes this recipe quick and consistent, though fresh diced pumpkin works beautifully too.

White beans (such as great northern or cannellini) offer creamy texture and mild flavor that complements the pumpkin without overpowering it. Fire-roasted diced tomatoes add a subtle smoky depth to the broth.

Bell peppers, onion, and garlic create the savory aromatic foundation, while vegetable broth keeps everything perfectly saucy without any animal products.

The warm spice blend of chili powder, cumin, smoked paprika, and a touch of cinnamon enhances the pumpkin’s natural sweetness with classic chili warmth. These simple, wholesome ingredients come together for a dish that feels indulgent yet is packed with nutrition.

Variations and Substitutions

Make this chili your own by swapping white beans for chickpeas, kidney beans, or black beans for a different texture and look. Use butternut squash or sweet potato puree instead of pumpkin for similar sweetness and color.

Add extra vegetables like diced zucchini, carrots, or corn for more color and nutrition. For a spicier version, stir in diced jalapeños, green chiles, or a dash of chipotle powder. To make it even heartier, add a handful of chopped kale or spinach during the last 30 minutes.

Swirl in a little coconut milk at the end for a creamier, richer broth without dairy. Adjust the broth amount for a thicker stew or soupier consistency. These easy swaps keep the recipe fully vegan while letting you adapt it based on what’s in your pantry and create new delicious variations.

Storage Options

Let the chili cool completely before storing. Refrigerate in airtight containers for up to 5 days — the flavors meld beautifully and often taste even better on day two or three. For longer storage, portion into freezer-safe containers or bags and freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if needed to adjust the consistency.