Slow Cooker Pumpkin Chili

Serves 8

20 Minute Prep Time

By Morgan Shupe on October 23, 2015 , categorized in Dinner, Lunch

pumpkin chili

Warm up on a cool fall evening with our slow cooker Pumpkin Chili. Throw all ingredients into your slow cooker in the morning so you’ll come home to a steaming bowl of chili. Pair with cornbread for the ultimate comfort food.


  • ½ Tbsp olive oil
  • 1 diced onion
  • 4 cloves garlic
  • 1 jalapeño, chopped
  • 1 diced red bell pepper
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cup vegetable broth
  • 2 Tbsp tomato paste
  • 2 15oz cans pumpkin
  • 2 28oz cans diced tomatoes
  • 2 Tbsp oregano
  • 4 Tbsp chili powder
  • 1 15oz can kidney beans
  • 1 15oz can black beans
  • 2 cups corn (fresh or frozen)
  • 2 Tbsp vegan Worcestershire sauce
  • 1 Tbsp brown sugar
  • Salt and pepper, to taste


  1. In a pot, sauté onions, garlic Add all ingredients into slow cooker and cook on low for 5-6 hours.and jalapenos in oil until onions are translucent about 5-7 minutes.

  2. Add all ingredients into slow cooker and cook on low for 5-6 hours.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.