Pumpkin Beyond Meat Chili

This Pumpkin Beyond Meat Chili is the perfect Fall chili recipe! Easy and delicious to make, this simple chili will warm your soul on a cooler day. Throw it in the crockpot before work and have a hearty dinner by the time you get home!

This Pumpkin Beyond Meat Chili is the perfect Fall chili recipe. Full of hearty and good-for-you ingredients, this chili will warm your soul. The beyond meat crumbles give the chili a meaty texture that mimics real beef. The beans and vegetables add a heartiness that makes the chili a filling and robust meal. The pumpkin adds a nice flavor on the back end and rounds out the dish.

I love enjoying chili on cooler days. As the weather starts to turn, I know it is time to break out the slow cooker. What makes this chili so great is how easy it is to make. All the cooking is done in the crockpot while you go about the rest of your day. You don't have to sit and watch over the stove.

For other delicious and hearty recipes, check out these Pumpkin Enchiladas or this Everyday Vegan Chili. 

Why This Beyond Meat Chili Is the Best

• Full of Fall flavors- If you haven't tried pumpkin puree in your chili before, you are missing out! This chili is full of delicious Fall flavors with the pumpkin!
• Hearty, meaty textures- The addition of the Beyond Meat is perfect for this chili. It gives it a hearty, meaty texture that is hard to beat in most plant-based chili recipes!
• Great for leftovers- This chili only gets better the longer it sits. It will store up to four days in the fridge or three months in the freezer. Perfect for leftovers!

Ingredient Notes

• Vegan Beef Crumbles- The meatiness in this recipe comes from the vegan beef crumbles. I like to use beyond meat in this recipe. You could also swap with impossible meat. Both taste really similar to ground beef and are perfect if you are just starting out going plant-based. If you can't find Beyond or Impossible meat, feel free to use whatever vegan ground beef you can find at your local grocery store.
• Beans- This chili is a three bean chili. I used kidney beans, pinto beans and black beans in this recipe. However feel free to use whatever beans you have on hand or if you want to double up on a certain bean type, go for it!
• Fire Roasted Tomatoes-The fire roasted tomatoes give a nice flavor boost to this vegan pumpkin chili. It helps to round out the flavor. If you don't have fire roasted tomatoes, you can swap it for a can of diced tomatoes and then a can of diced green chiles.
• Pumpkin Puree- It wouldn't be vegan pumpkin chili without the pumpkin right? The pumpkin in this recipe lends a nice mild flavor. It is not overpowering at all and it just gives a subtle flavor. It is also great at thickening the chili. If you don't have pumpkin, you can swap it for butternut squash puree.

Please see the recipe card for full ingredients and quantities.

Instructions

• Drain and rinse the beans and dice the onion and bell pepper.

• Add all of the ingredients to the crockpot and cover with vegetable broth.
• Cover and cook on low for 7-8 hours or on high for 4-6 hours.
• Serve warm with vegan sour cream, sliced jalapeños, cornbread or, avocado. Enjoy!

Hint: First thing to remember is to always follow the instructions on the package for your choice of vegan beef but for these beefy crumbles, I just added them frozen to the crockpot to cook with everything else.

Substitutions

• Low-Sodium- Sodium hides in a lot of places, especially when it comes to chili. Make sure to use a low sodium broth and low-sodium canned beans.
• Gluten-Free- Always use spices from a bottle and not pre-mixed spice mixes such as taco seasonings. Some of them have been known to contain hidden gluten.
• Keto- Leave out the beans to keep this keto and bulk up with some extra vegetables!

Variations

Stovetop Instructions

• Saute the onions and the bell peppers until tender, about 5 minutes.
• Add in the beyond beef and brown for about a minute or two.
• Add in the fire-roasted tomatoes, pumpkin puree, beans, spices, and vegetable broth. Bring to a boil and reduce to a simmer for 20 minutes to let the flavors blend.

Instant Pot Instructions

• Turn the Instant Pot to Saute, then select More. Add the olive oil and then saute the onions and the bell peppers until softened.
• Add the remaining ingredients and turn the Instant Pot to the Pressure setting and place the lid on the pot. Cook for 20 minutes. Release the pressure manually.
• Serve with assorted toppings.

Check out this Vegan Chili Mac for another great Fall recipe!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the list of equipment you will need.

• Crockpot
• Chef Knife
• Soup Ladle
• Soup Bowls

Storage

• Store the chili in an airtight container for up to 4 days. Reheat either on the stove or the microwave.
• To freeze this recipe, add it to an airtight container and freeze for up to 3 months.

Top tips

• It is important to realize that the pumpkin puree can water down the chili and make it pretty heavy on the liquid. I would recommend starting with only 2 cups of vegetable broth and if you find your chili is too thick after a couple of hours of cooking, add in some extra broth one cup at a time.
• To meal prep this chili, portion it out into individual glass meal prep containers and then warm and serve when ready to eat!
• Serve this chili with some cornbread, salad, or event add it as a topping for baked potatoes or nachos! There are so many ways you can eat this chili!

Other Great Fall Recipes!

• Cranberry and Orange Fall Harvest Salad
• Vegan Corn Casserole
• Low Carb Butternut Squash Soup
• Everyday Vegan Crockpot Chili

Pumpkin Beyond Meat Chili

kaydimaggio

This Pumpkin Beyond Meat Chili is the perfect Fall chili recipe! Easy and delicious to make, this simple chili will warm your soul on a cooler day. Throw it in the crockpot before work and have a hearty dinner by the time you get home! 

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 3 hours hrs 6 minutes mins

Course Entree

Cuisine American

Servings 8 servings

Calories 627 kcal

Ingredients

  

1x2x3x

• 1 package Beyond Beef Crumbles Or any other vegan beef crumbles
• 1 15 oz can Pinto Beans
• 1 15 oz can Black Beans
• 1 15 oz can Kidney Beans
• 2 1 15 oz cans Fire Roasted Tomatoes
• 3 tablespoons Tomato Paste
• 1 Red Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 15 oz can Pumpkin Puree
• 2 cups Vegetable Broth
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Smoked Paprika
• 2 tablespoons Chili Powder
• 3 cloves Garlic

Instructions

 

Crockpot Method

• Drain and rinse the beans and dice the onion and bell pepper. 
• All of the ingredients to the crockpot and cover with vegetable broth. Cover and cook on low for 7-8 hours or on high for 4-6 hours.
• Serve with vegan sour cream, sliced jalapeños, cornbread or, avocado. Enjoy!

Stovetop Method

• Saute the onions and the bell peppers until tender, about 5 minutes.
• Add in the beyond beef and brown for about a minute or two.
• Add in the fire-roasted tomatoes, pumpkin puree, beans, spices, and vegetable broth. Bring to a boil and reduce to a simmer for 20 minutes to let the flavors blend.

Instant Pot Method

• Turn the Instant Pot to Saute, then select More. Add the olive oil and then saute the onions and the bell peppers until softened.
• Add the remaining ingredients and turn the Instant Pot to the Pressure setting and place the lid on the pot. Cook for 20 minutes. Release the pressure manually.
• Serve with assorted toppings.

Notes

• It is important to realize that the pumpkin puree can water down the chili and make it pretty heavy on the liquid. I would recommend starting with only 2 cups of vegetable broth and if you find your chili is too thick after a couple of hours of cooking, add in some extra broth one cup at a time.
• To meal prep this chili, portion it out into individual glass meal prep containers and then warm and serve when ready to eat!
• Serve this chili with some cornbread, salad, or event add it as a topping for baked potatoes or nachos! There are so many ways you can eat this chili! 

Nutrition

Serving: 1bowlCalories: 627kcalCarbohydrates: 113gProtein: 39.5gFat: 3.8gSaturated Fat: 0.7gSodium: 596mgFiber: 28.5gSugar: 9.6g

Keyword entree, Vegan

Tried this recipe?Let us know how it was!

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.