Description

This hearty Vegetarian Pumpkin Chili combines the rich, warming flavors of pumpkin, sweet potatoes, and a fragrant blend of spices to create a comforting and nutritious meal. Perfect for cooler weather, this chili is packed with vegetables and beans, providing a protein-rich, fiber-filled dish that is both filling and flavorful.

Ingredients

Scale

Vegetables & Aromatics

2 Tablespoons (30ml) olive oil
1 cup chopped yellow onion (about 1/2 of a large onion)
1 green bell pepper, diced
1 red bell pepper, diced
1 small jalapeño, minced (remove seeds and ribs for less heat)
3 garlic cloves, minced
1 large sweet potato, peeled and diced (about 1 heaping cup)

Spices & Seasonings

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
2 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder

Liquids & 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

Garnishes

Chopped cilantro
Chopped red onion
Sliced avocado

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Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, green and red bell peppers, jalapeño, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
Add Spices: Stir in the salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook the spices with the vegetables for about 1-2 minutes to release their flavors.
Add Liquids and Main Ingredients: Pour in the vegetable broth, diced tomatoes (with their juices), pumpkin puree, and add the diced sweet potato. Stir to combine everything well.
Add Beans: Add the drained and rinsed pinto beans, kidney beans, and optional black beans if using. Stir them into the chili mixture evenly.
Simmer: Bring the chili to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together. Stir occasionally to prevent sticking.
Adjust Seasoning and Serve: Taste the chili and adjust the seasoning with additional salt, pepper, or chili powder if desired. Serve hot, garnished with chopped cilantro, chopped red onion, and sliced avocado for added freshness and creaminess.

Notes

You can control the heat of the chili by adjusting the amount of jalapeño or removing its seeds and ribs.
For a thicker chili, mash some of the beans or pumpkin puree before simmering.
Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for up to 3 months.
Serve with rice, cornbread, or tortilla chips for a more complete meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American