Description
This hearty and flavorful Vegetarian Pumpkin Chili combines the sweetness of pumpkin and sweet potato with a blend of classic chili spices and a variety of beans. It’s a comforting, nutritious, and easy-to-make one-pot meal perfect for cool weather and vegetarian diets.
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
Toppings (optional)
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
- Heat and sauté aromatics: 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 occasionally and cook for about 5 minutes until the onion softens.
- Add spices and garlic: Stir in the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook for an additional 1 minute to toast the spices and bring out their fragrance.
- Add remaining ingredients: Pour in the vegetable broth, cans of petite diced tomatoes (do not drain), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using black beans, add them now as well. Stir everything together to combine.
- Simmer the chili: Place the lid on the pot, reduce the heat to medium-low, and let the chili cook for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking, allowing the flavors to meld and the sweet potatoes to soften.
- Serve and garnish: Once cooked, serve the chili hot with optional toppings such as chopped cilantro, chopped red onion, and sliced avocado to add freshness and texture.
Notes
- Remove seeds and ribs from the jalapeño to reduce heat if desired.
- You can use vegetable broth with low sodium to control salt content.
- Substitute different beans or adjust quantities based on preference.
- If you prefer a spicier chili, keep some jalapeño seeds or add additional chili powder.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: vegetarian chili, pumpkin chili, pumpkin recipes, healthy chili, meatless chili, sweet potato chili, fall recipes, autumn meals, easy chili
