This chili is one of those set-it-and-forget it kind of dishes. Hearty and protein-rich, it's a great thing to come home to after a long day! Topped with avocado and scallions for a creamy and cool finish, this a great weeknight meal.

Crock Pot 3-Bean Pumpkin Chili [Vegan, Gluten-Free]

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  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce pumpkin
  • 1 15-ounce diced tomatoes
  • 2 teaspoons chili powder
  • 1 and 1/2 teaspoons cumin
  • 1 and 1/2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 2 and 1/2 cups vegetable broth
  • Fresh cilantro
  • Avocado
  • Scallions


  1. Add oil to a large skillet over medium-high heat. Add onion and pepper, sauté until tender. Add garlic and sauté until fragrant.
  2. Transfer to a crock pot.
  3. Add remaining ingredients to crock pot and cook on low for 8-10 hours or on high for 4 hours.
  4. Top with fresh cilantro, avocado and scallions.

Nutritional Information

Per Serving: Calories: 256 | Carbs: 43g | Fat: 12g | Protein: 12g | Sodium: 179mg | Sugar: 7g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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