Vegetarian Pumpkin Chili

Looking for a hearty, flavorful meal that’s packed with veggies and perfect for cooler weather? This Vegetarian Pumpkin Chili brings together a rich blend of spices, beans, and pumpkin puree, creating a comforting dish with a unique twist. With its creamy texture and earthy flavors, it’s a great option for weeknight dinners or game day gatherings. Best of all, it’s vegetarian, and can easily be made vegan!

Ingredients:

• 2 Tablespoons (30ml) olive oil
• 1 cup chopped yellow onion (about ½ of a large onion)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small jalapeño, minced (remove seeds and ribs for less heat)
• 3 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon ground cinnamon
• 2 and ½ teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 2 cups (480ml) vegetable broth
• 3 (14-ounce) cans petite diced tomatoes, undrained
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pumpkin puree
• 1 large sweet potato, peeled and diced (about 1 heaping cup)
• Optional: ½ (15-ounce) can black beans, drained and rinsed

Optional for Serving:

• Chopped cilantro
• Chopped red onion
• Sliced avocado

Directions:

1. Sauté the Vegetables:

In a 5-quart (or larger) pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, green and red bell peppers, and jalapeño. Cook, stirring occasionally, for about 5 minutes, or until the onion becomes soft and translucent.

2. Add Garlic and Spices:

Stir in the minced garlic, salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Cook for 1 minute, stirring constantly to release the flavors and coat the vegetables.

3. Add the Remaining Ingredients:

Pour in the vegetable broth, diced tomatoes with their juices, pinto beans, kidney beans, pumpkin puree, sweet potato, and black beans (if using). Stir the ingredients together until well combined.

4. Simmer the Chili:

Cover the pot with a lid, reduce the heat to medium-low, and allow the chili to simmer for about 30 minutes. Stir occasionally to prevent sticking and to help the sweet potatoes cook evenly. The chili is ready when the sweet potatoes are tender and the flavors have melded together.

5. Serve:

Ladle the chili into bowls and top with your favorite garnishes. Chopped cilantro, red onion, and sliced avocado make excellent additions for added freshness and texture.

Quick Tips:

• Add More Heat: If you prefer a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
• Make It Vegan: This recipe is vegetarian, but you can easily make it vegan by checking that your toppings and ingredients, like vegetable broth, are fully plant-based.
• Meal Prep Friendly: This chili stores well in the refrigerator for up to 5 days, making it perfect for meal prep. It also freezes beautifully for up to 3 months.

Recipe Details:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Calories: 250 kcal per serving
• Servings: 6 servings

This Vegetarian Pumpkin Chili is a deliciously cozy dish with an unexpected twist of pumpkin. The combination of sweet potatoes, beans, and warming spices will make it a go-to comfort food during the cooler months. Enjoy it with your favorite toppings for an extra burst of flavor!

Vegetarian Pumpkin Chili

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 6 1x

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Description

This Vegetarian Pumpkin Chili is a comforting, hearty dish that’s perfect for chilly fall evenings. Packed with nutritious ingredients like sweet potatoes, bell peppers, beans, and pumpkin puree, this chili is not only filling but also brimming with warm, autumnal spices like cumin, cinnamon, and chili powder. Each bite is a blend of sweetness from the pumpkin and sweet potatoes, and a slight kick from the jalapeño and chili powder.

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Ingredients

Scale 1x2x3x

2 Tablespoons (30ml) olive oil
1 cup chopped yellow onion (about ½ of a large onion)
1 green bell pepper, diced
1 red bell pepper, diced
1 small jalapeño, minced (remove seeds and ribs for less heat)
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon ground cinnamon
2 and ½ teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
2 cups (480ml) vegetable broth
3 (14-ounce) cans petite diced tomatoes, undrained
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pumpkin puree
1 large sweet potato, peeled and diced (about 1 heaping cup)
Optional: ½ (15-ounce) can black beans, drained and rinsed
Optional for Serving:
Chopped cilantro
Chopped red onion
Sliced avocado

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Instructions

Sauté Vegetables: Heat the olive oil over medium heat in a 5-quart (or larger) pot or Dutch oven. Add the chopped onion, green and red bell peppers, and jalapeño. Stir and cook for about 5 minutes, until the onion is softened.
Add Garlic and Spices: Stir in the minced garlic, salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Cook for 1 minute, stirring constantly to blend the flavors.
Add Remaining Ingredients: Add the vegetable broth, petite diced tomatoes (with juices), pinto beans, kidney beans, pumpkin puree, sweet potato, and black beans (if using). Stir to combine.
Simmer: Cover the pot with a lid, reduce the heat to medium-low, and let the chili simmer for about 30 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors have melded together.
Serve: Ladle the chili into bowls and top with any optional garnishes, such as chopped cilantro, chopped red onion, or sliced avocado for added freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 250