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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.

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

  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

Find it online: https://flavorsbymaya.com/vegetarian-pumpkin-chili-recipe/