What’s not to love about autumn? Between all the delicious pumpkin goodness (pumpkin lattes, pumpkin baked goods, pumpkin peanut butter pancakes), to the start of football season, beautiful colored foliage and crisp cool air, Halloween and Thanksgiving… it’s a time for warmth and getting cozy!

It’s also a great time to break out the slow cooker or pressure cooker to prepare a warm, home-cooked dinner for some comfort which is why I decided it was time to make a chili. Since I really wanted to embrace the season, I chose to incorporate pumpkin into this chili which gives it a more earthy taste.

Besides beans, I added Beyond Meat’s crumbles for some added protein. I like that it’s GMO and Gluten free (it’s also Soy free but I’m not bothered by soy products). I went with the feisty crumble which is slightly spicy, but not burningly so… perfect (along with the jalapeƱos) to help balance the slight sweetness of the pumpkin. If you have any omnivores in the family, I would be surprised if they don’t like this. This has a meaty mouthfeel; I’ve had several people over who were shocked to find out that they weren’t eating meat when I’ve used these crumbles in recipes before.
Bag of Beyond Meat Feisty Crumble

Beyond Meat Feisty Crumble

Sautee onions, garlic, pepper, Beyond Meat

Instant Pot Chili Recipe

Cans of pure pumpkin and diced tomatoes

Vegan Three Bean Pumpkin Chili

Beans, crumbles, pumpkin, and chili spices make for a delicious and healthy autumn meal.


1 package Beyond Meat Fiery Feast

2 tablespoons oil of choice (I used avocado oil)
3 garlic cloves, minced
1 medium onion, chopped
2 jalapeƱos, chopped (I leave the seeds so that I get some of that heat)
1 medium yellow pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 carrot, chopped

1 15.5 ounce can black beans, rinsed and drained
1 15.5 ounce can pinto beans, rinsed and drained
1 15.5 ounce can kidney beans, rinsed and drained
1 14.5 ounce can fire roasted tomatoes, undrained
1 14.5 ounce can green chili diced tomatoes, undrained
1 15.5 ounce can pure pumpkin (not pumpkin pie filing)
1 cup vegetable stock (or water)
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin

salt & pepper to taste


  1. In a large skillet, heat oil over medium heat. Add peppers, onion, and carrot; cook and stir until tender. Add garlic and cook for about 1 minute. Add Beyond Meat crumbles and cook until warm – about 2 to 3 minutes. (or you can saute in the skillet – I just prefer my cast iron and while the ingredients are sauteing, I can add everything else into the Instant Pot).
  2. Transfer everything from skillet and add to Instant Pot. Add the next 10 ingredients. Salt and pepper to taste.
  3. Close lid and set the vent to the closed position. Use the bean/chili setting. When it’s done, let the pressure come down naturally.
  4. Top with favorite ingredients like green onion, cilantro, vegan cheese etc.


  1. Just tried this with my Instant Pot earlier today and it was amazing. I loved how creamy it was compared to my regular three bean chili.