Creamy Vegetarian Pumpkin Chili Recipe

Introduction

This vegetarian pumpkin chili is a cozy, flavorful dish perfect for cooler days. Packed with spices, beans, and sweet potato, it offers a hearty yet healthy meal option that everyone will love.

Ingredients

• 2 tablespoons (30ml) olive oil
• 1 cup chopped yellow onion (1/2 of a large onion)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small jalapeño, minced (remove seeds and ribs)
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 and 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 2 cups (480ml) vegetable broth
• 3 (14 ounce) cans petite diced tomatoes, do not drain
• 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: 1/2 (15 ounce) can black beans, drained and rinsed
• Optional toppings: chopped cilantro, chopped red onion, sliced avocado

Instructions

1. Step 1: Heat the olive oil over medium heat in a 5-quart (or larger) pot or Dutch oven. Add the onion, green and red bell peppers, and jalapeño. Stir and cook for about 5 minutes until the onion softens.
2. Step 2: Add the minced garlic, salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Stir well and cook for 1 minute to release the spices’ aroma.
3. Step 3: Add the vegetable broth, diced tomatoes (with juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using black beans, add them now as well. Stir to combine.
4. Step 4: Cover with a lid, reduce the heat to medium-low, and let the chili simmer for 30 minutes. Stir occasionally to prevent sticking and to help flavors meld.
5. Step 5: Taste and adjust seasoning if needed. Serve warm with optional toppings like chopped cilantro, red onion, and sliced avocado for extra freshness and texture.

Tips & Variations

• For extra heat, keep some jalapeño seeds or add a pinch of cayenne pepper.
• Try swapping pumpkin puree with butternut squash puree for a slightly different flavor.
• Add a squeeze of lime juice just before serving to brighten the flavors.
• This chili freezes well, so make a big batch and enjoy leftovers later.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier or milder?

Yes! Adjust the amount of jalapeño or add cayenne pepper to increase heat. To make it milder, reduce or omit the jalapeño and use mild chili powder.

Is this recipe gluten-free and vegan?

Absolutely. This chili uses only plant-based ingredients and contains no gluten, making it suitable for both vegan and gluten-free diets.

Creamy Vegetarian Pumpkin Chili Recipe

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★★★★★

5 from 62 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This hearty Vegetarian Pumpkin Chili combines the rich flavors of pumpkin puree with a medley of beans, sweet potato, and spices to create a delicious and comforting dish perfect for chilly days. Packed with vegetables and warm spices such as cumin, chili powder, and cinnamon, this chili offers a unique twist on the classic recipe, making it both nutritious and satisfying for vegetarians and anyone craving a wholesome meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 Tablespoons (30ml) olive oil
• 1 cup chopped yellow onion (1/2 of a large onion)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small jalapeño, minced (remove seeds and ribs)
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 and 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 2 cups (480ml) vegetable broth
• 3 (14 ounce) cans petite diced tomatoes, do not drain
• 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: 1/2 (15 ounce) can black beans, drained and rinsed

Optional Toppings

• Chopped cilantro
• Chopped red onion
• Sliced avocado

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Instructions

1. Sauté the 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 minced jalapeño. Stir and cook for 5 minutes until the onion softens and the peppers start to tenderize.
2. Add Garlic and Spices. Stir in the minced garlic, salt, black pepper, ground cumin, chili powder, onion powder, and cinnamon. Cook for about 1 minute until the spices are fragrant and well combined with the vegetables.
3. Add Remaining Ingredients. Pour in the vegetable broth, diced tomatoes with their juice, pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans as well. Stir everything together to incorporate the flavors evenly.
4. Simmer the Chili. Cover the pot with a lid, reduce the heat to medium-low, and let the chili cook for 30 minutes. Stir occasionally to prevent sticking and to allow the sweet potatoes to soften and the flavors to meld beautifully.
5. Serve with Toppings. Once cooked, ladle the chili into bowls and garnish with optional toppings such as chopped cilantro, chopped red onion, and sliced avocado for added freshness and texture. Enjoy warm.

Notes

• Removing seeds and ribs from the jalapeño reduces heat for a milder chili, but feel free to keep them for more spice.
• Using canned beans helps speed up the preparation time; rinsing them reduces excess sodium and starch.
• Sweet potato adds natural sweetness and texture; make sure to dice it evenly for consistent cooking.
• The chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
• This recipe is flexible—feel free to add or substitute beans according to your preference.
• For a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Vegetarian Pumpkin Chili, Pumpkin Chili, Meatless Chili, Healthy Chili, Fall Recipes, Bean Chili, Sweet Potato Chili, Vegetarian Dinner