Description

Hearty Vegetarian Pumpkin Chili is a flavorful, warming dish perfect for autumn or any cozy meal. This chili combines roasted pumpkin, fire-roasted tomatoes, hearty vegetables, and a blend of spices cooked slowly to develop rich, comforting flavors. Topped with avocado, shredded cheddar, sour cream, tortilla chips, and fresh cilantro, it’s a satisfying vegetarian meal that even meat-lovers will enjoy.

Ingredients

Scale

Spice Mix

1 tablespoon chili powder
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1/8 teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper

Main Ingredients

2 teaspoons olive oil
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons fresh ginger, finely minced
1 jalapeno, seeds and membrane removed, minced
2 medium carrots, diced into ½-inch cubes
4 large Portobello mushrooms, stemmed, wiped clean and cubed
2 cups frozen corn
1 28-ounce can fire roasted diced tomatoes
1 15-ounce can pureed pumpkin
1 15-ounce can black beans, drained and rinsed
2 cups unsalted vegetable stock

Toppings

1 extra-large or 2 small avocado, cubed
5 green onions, sliced
10 tablespoons reduced-fat shredded cheddar cheese
5 tablespoons light sour cream
2 ounces baked tortilla chips, crushed
Chopped cilantro, for garnish

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Instructions

Prepare the spice mix: In a small bowl, combine the chili powder, ground cinnamon, kosher salt, ground cloves, ground nutmeg, and cayenne pepper. Stir well and set aside.
Sauté aromatics: Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion, minced garlic, freshly minced ginger, and minced jalapeño. Sauté until the vegetables soften and become fragrant, about 3-4 minutes.
Cook vegetables: Add the diced carrots and cubed Portobello mushrooms to the pot. Continue cooking, stirring occasionally, until the carrots begin to brown and the mushrooms release their liquid, approximately 6 minutes.
Add seasoning: Sprinkle the prepared seasoning mix over the vegetables. Stir thoroughly to evenly coat the vegetables with the spices.
Add remaining ingredients: Stir in the frozen corn, fire-roasted diced tomatoes, pureed pumpkin, black beans, and vegetable stock. Mix well to combine all ingredients.
Simmer: Cover the pot, reduce the heat to medium-low, and let the chili simmer gently for 45 to 50 minutes, stirring occasionally to prevent sticking and to help flavors meld.
Check for doneness and serve: When the carrots are fork tender and the chili is heated through, remove from heat. Serve 1 cup portions topped generously with cubed avocado, sliced green onions, shredded cheddar cheese, light sour cream, crushed baked tortilla chips, and a sprinkle of chopped cilantro.

Notes

Add some heat: Feel free to increase cayenne pepper to make the chili spicier to your taste.
Cook the veggies first: Sautéing the vegetables before simmering ensures they become tender and develop rich flavor.
Switch up the veggies: You can omit or substitute any vegetables according to preference.
Ready when carrots are fork tender: Simmering grants time for flavors to meld and for the carrots to cook thoroughly, usually about 45 minutes.

Nutrition

Serving Size: 1 cup plus toppings
Calories: 232 kcal
Sugar: 8 g
Sodium: 674 mg
Fat: 7 g
Saturated Fat: 2.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 7 g
Cholesterol: 19 mg