Vegetarian Pumpkin Chili Recipe

Introduction

This Vegetarian Pumpkin Chili is a cozy, flavorful dish perfect for chilly evenings. Packed with hearty vegetables, beans, and warming spices, it offers a delicious twist on classic chili using pumpkin puree and sweet potato for natural sweetness and creaminess.

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 chopped onion, green and red bell peppers, and minced jalapeño. Stir and cook for about 5 minutes until the onion softens.
2. Step 2: Add the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Stir and cook for 1 minute to allow the spices to release their aroma.
3. Step 3: Add the vegetable broth, diced tomatoes (with their juice), pinto beans, kidney beans, pumpkin puree, diced sweet potato, and black beans if using. Stir to combine everything well.
4. Step 4: Cover the pot with a lid, reduce the heat to medium-low, and simmer for 30 minutes. Stir occasionally to prevent sticking and to allow flavors to meld and the sweet potato to soften.
5. Step 5: Serve hot, garnished with optional chopped cilantro, chopped red onion, and sliced avocado for a fresh, creamy contrast.

Tips & Variations

• Use mild or no jalapeño if you prefer less heat, or add extra for a spicier chili.
• Substitute the sweet potato with butternut squash for a different autumn flavor.
• For a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
• Add a squeeze of lime juice just before serving to brighten flavors.
• Use homemade pumpkin puree if preferred for a fresher taste.

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 for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and no animal products.

Can I use canned sweet potatoes instead of fresh?

Fresh diced sweet potato is best as it holds its texture and flavor better during cooking. Canned sweet potatoes may become too soft or mushy in this recipe.

Vegetarian Pumpkin Chili Recipe

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★★★★★

4.8 from 118 reviews

This hearty Vegetarian Pumpkin Chili is a comforting and flavorful dish perfect for cozy meals. Packed with diced tomatoes, pumpkin puree, sweet potatoes, and a variety of beans, it offers a delightful blend of spices including cumin, chili powder, and cinnamon. This chili is not only filling but also wholesome and easy to prepare on the stovetop, making it an excellent choice for a nutritious vegetarian dinner.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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

Toppings (Optional)

• Chopped cilantro
• Chopped red onion
• Sliced avocado

Instructions

1. Sauté Vegetables: Heat the olive oil over medium heat in a 5-quart or larger pot or Dutch oven. Add the chopped onion, diced green and red bell peppers, and minced jalapeño. Stir occasionally and cook for about 5 minutes, allowing the onions to soften and vegetables to release their flavors.
2. Add Spices and Garlic: Incorporate the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder into the pot. Stir thoroughly and cook for an additional minute to toast the spices and bring out their aroma.
3. Add Remaining Ingredients: Pour in the vegetable broth, petite diced tomatoes with their juice, pumpkin puree, peeled and diced sweet potato, and the drained and rinsed pinto and kidney beans. If using, add the black beans at this stage as well. Stir everything together to combine.
4. 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.
5. Serve and Garnish: Once the chili is ready, serve it hot with your choice of optional toppings such as chopped cilantro, chopped red onion, and sliced avocado to add fresh taste and texture.

Notes

• Remove seeds and ribs from the jalapeño to control the heat level.
• Use canned beans that are drained and rinsed to reduce excess sodium.
• Pumpkin puree adds a subtle sweetness and creamy texture, enhancing the chili’s flavor.
• Sweet potatoes should be diced into roughly equal-sized pieces to cook evenly within 30 minutes.
• Adjust the chili powder and jalapeño quantity according to your preferred spice tolerance.
• This chili keeps well and flavors deepen after a day, making it ideal for leftovers.
• Optional toppings like cilantro, red onion, and avocado provide freshness and a creamy contrast.

Keywords: vegetarian chili, pumpkin chili, pumpkin recipes, fall chili, healthy chili, pumpkin puree recipe, sweet potato chili, vegetarian main dish, meatless chili