Description
This hearty vegetarian pumpkin chili combines the rich flavors of pumpkin puree with a medley of beans, spices, and fresh vegetables, creating a comforting and nutritious meal perfect for chilly days. It’s an easy one-pot dish that brings together sweet and spicy notes with a creamy texture, ideal for those seeking a meat-free, flavorful chili.
Ingredients
Scale
Vegetables and Aromatics
- 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 large sweet potato, peeled and diced (about 1 heaping cup)
Spices
- 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
Liquids and Canned Goods
- 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
- Optional: 1/2 (15 ounce) can black beans, drained and rinsed
Optional Toppings
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
- Prepare the Base: Heat the olive oil over medium heat in a 5 quart (or larger) pot or Dutch oven. Add the chopped yellow onion, diced green bell pepper, diced red bell pepper, and minced jalapeño. Stir occasionally and cook for about 5 minutes until the onions soften and the vegetables start to become tender.
- Add Spices and Aromatics: Incorporate the minced garlic, salt, fresh ground black pepper, ground cinnamon, ground cumin, chili powder, and onion powder into the pot. Stir well to coat the vegetables with the spices and cook for 1 minute to release their aromatic flavors.
- Add Remaining Ingredients: Pour in the vegetable broth, petite diced tomatoes (with juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. Add the optional black beans if desired. Stir everything together until combined evenly.
- Simmer the Chili: Place a lid on the pot and reduce the heat to medium-low. Allow the chili to cook gently for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. This will help the sweet potatoes soften and the flavors to meld beautifully.
- Serve and Garnish: After cooking, ladle the chili into bowls and garnish with optional toppings such as chopped cilantro for freshness, chopped red onion for a bit of crunch, and sliced avocado for creaminess. Enjoy warm.
Notes
- This vegetarian pumpkin chili combines easy canned ingredients with fresh vegetables for a simple one-pot meal ideal for cold weather.
- Feel free to substitute beans or vegetables based on preference or availability.
- Removing seeds and ribs from the jalapeño controls the heat level, adjust according to taste.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.
- For a spicier kick, add additional chili powder or a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 heaping cup (approx. 250g)
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
