Name: Vegetarian Pumpkin Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; Chopped cilantro; Chopped red onion; Sliced avocado

Introduction

This Vegetarian Pumpkin Chili is a comforting, hearty dish perfect for chilly days. Packed with savory spices, tender sweet potatoes, and creamy pumpkin puree, it delivers warmth and depth of flavor without any meat. It’s an easy, satisfying meal that’s great for both weeknight dinners and meal prep.

A thick stew with a chunky texture, filled with layers of brown beans, orange sweet potato pieces, and small bits of red and green peppers, all mixed in a rich, reddish-brown sauce. The stew sits inside a white pot with a wooden spoon partially visible on the right side. The inside edge of the pot shows some sauce stains, hinting at slow cooking. The pot rests on a wrinkled dark red cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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.

Step 2: Add the minced garlic, salt, black pepper, ground cinnamon, cumin, chili powder, and onion powder. Stir and cook for 1 minute to toast the spices and release their aroma.

Step 3: Add the vegetable broth, petite diced tomatoes (with their juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans.

Step 4: Place a lid on the pot, reduce heat to medium-low, and let the chili simmer for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Step 5: Serve hot with your choice of optional toppings like fresh cilantro, chopped red onion, or sliced avocado for extra flavor and texture.

Tips & Variations

For a milder chili, omit the jalapeño or reduce the amount used.

Swap sweet potato for butternut squash for a slightly different sweetness and texture.

Try adding a splash of lime juice or a handful of chopped fresh parsley for a fresh finish.

If you prefer a thicker chili, simmer uncovered for the last 10 minutes to reduce the liquid.

FAQs

Can I make this chili spicier or milder?

Yes! Adjust the heat by adding more or less jalapeño pepper, or include some chili flakes for extra kick. To make it milder, remove the jalapeño seeds and ribs or skip the pepper entirely.

Is pumpkin puree really necessary in this recipe?

While pumpkin puree adds a unique depth of flavor and creaminess, you can substitute it with canned butternut squash puree or even mashed sweet potato for a similar effect.