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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
