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Pumpkin Sweet Potato Black Bean Chili

Nothing says autumn like pumpkin and no, I'm not talking about pumpkin spice - to each their own I guess. This vegan chili boasts the best of autumn by blending the quintessential fall vegetable pumpkin with sweet potato and tomato which is rounded out with a little sweetness from cinnamon and the kick of chipotle chili powder -  and what a kick, simply divine. Be sure to have plain Greek yogurt on hand for the perfect cooling counterpart to the heat.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6


  • 2 tsp olive oil
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 1/2 cups peeled & diced sweet potato about 1 large sweet potato
  • 2 tsp brown sugar
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp chipotle chili powder
  • 1/2 tsp cinnamon
  • 1 12 oz pumpkin beer
  • 1 15 oz can black beans, drained & rinsed
  • 1 14.5 oz can diced tomatoes
  • 1 cup vegetable broth
  • 3/4 cup pumpkin puree
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


Step 1

  1. Heat olive oil in a Dutch over medium heat. Add onion; cook 2-3 minutes, until tender.
  2. Add next 7 ingredients (garlic through cinnamon), stir, and cook 3-4 minutes.

Step 2

  1. Pour in beer, stir and scrap any bits off the bottom of the pan.
  2. Stir in remaining ingredients.
  3. Bring to a boil, reduce to medium heat and simmer for 30-35 minutes, stirring often to prevent burning, until sweet potato is tender.