Vegetarian Pumpkin Chili
A warm and hearty chili loaded with the flavors of pumpkin, sweet potatoes, and beans, perfect for chilly days and gatherings.
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.
Notes
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, such as using sour cream or Greek yogurt.