Vegetarian Pumpkin Chili is a warm and hearty dish that brings comfort with every spoonful. Perfect for chilly days or cozy gatherings, this chili is loaded with flavors and nutritious ingredients. It combines the sweetness of pumpkin and sweet potatoes with a variety of beans, making it a satisfying meal for everyone.
Why Make This Recipe
This recipe is not only delicious but also packed with health benefits. The main ingredients like pumpkin and sweet potatoes provide vitamins and minerals, while beans offer a great source of protein and fiber. It’s a fantastic way to enjoy a plant-based dish that is filling and flavorful. Plus, it’s easy to prepare and perfect for meal prep or feeding a crowd.
How to Make Vegetarian Pumpkin Chili
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
- Chopped cilantro, chopped red onion, sliced avocado for topping
Directions
- Heat the olive oil over medium heat in a 5 quart (or larger) pot or Dutch oven.
- Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes until the onion softens.
- Add garlic, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute.
- Add the remaining ingredients, including black beans if using.
- Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
- Serve with any optional toppings. I strongly suggest adding cilantro for a fresh kick. Yum!
How to Serve Vegetarian Pumpkin Chili
Serve this chili hot in bowls. You can top it with chopped cilantro, red onion, and sliced avocado to add extra flavor and color. It pairs well with cornbread or rice for a complete meal. Enjoy it on cool evenings or during family gatherings!
How to Store Vegetarian Pumpkin Chili
Store any leftovers in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze the chili for up to three months. Just make sure to let it cool completely before placing it in the freezer.
Tips to Make Vegetarian Pumpkin Chili
- To enhance the spice, consider adding more jalapeño or a pinch of cayenne pepper.
- If you like a thicker chili, reduce the amount of vegetable broth.
- Customize your toppings based on your preference. Sour cream or Greek yogurt also works great!
Variation
Feel free to switch up the beans based on what you have on hand, or add in extra vegetables like zucchini or corn for more variety. You can also use fresh pumpkin instead of canned if you prefer!
FAQs
1. Can I make this chili in a slow cooker?
Yes! Simply sauté the vegetables as outlined above, transfer everything to a slow cooker, and cook on low for 6-8 hours.
2. How spicy is this chili?
The spiciness depends on the amount of jalapeño you use. Removing the seeds will reduce the heat. Adjust according to your taste!
3. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook the fresh pumpkin until soft before adding it to the chili. Enjoy your cooking!
Vegetarian Pumpkin Chili
Ingredients
Base Ingredients
- 2 Tablespoons olive oil
- 1 cup chopped yellow onion (1/2 of a large onion)
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 small jalapeño, minced remove seeds and ribs
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon fresh ground black pepper
- 0.5 teaspoon ground cinnamon
- 2.5 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
Liquids and Canned Goods
- 2 cups vegetable broth
- 3 cans (14 ounce) petite diced tomatoes, do not drain
- 1 can (15 ounce) pinto beans, drained and rinsed
- 1 can (15 ounce) kidney beans, drained and rinsed
- 1 can (15 ounce) pumpkin puree
- 1 large sweet potato, peeled and diced (about 1 heaping cup)
- 0.5 can (15 ounce) black beans, drained and rinsed (optional)
Toppings
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
Cooking
- Heat the olive oil over medium heat in a 5 quart (or larger) pot or Dutch oven.
- Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes until the onion softens.
- Add garlic, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute.
- Add the remaining ingredients, including black beans if using.
- Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
- Serve with any optional toppings. I strongly suggest adding cilantro for a fresh kick.
