Description
This hearty Vegetarian Pumpkin Chili combines the creamy sweetness of pumpkin puree and sweet potatoes with a medley of beans and vegetables, all simmered in warming spices. Perfect for a cozy, nutritious meal during cooler months, this one-pot chili is packed with flavor and easy to customize with your favorite toppings.
Ingredients
Scale
Main 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
Optional Toppings
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
- Sauté Vegetables: Heat the olive oil over medium heat in a 5 quart (or larger) pot or Dutch oven. Add the chopped yellow onion, green and red bell peppers, and minced jalapeño. Stir and cook for 5 minutes until the onion softens and vegetables begin to release their aroma.
- Add Aromatics and Spices: Stir in the minced garlic, salt, black pepper, ground cumin, chili powder, onion powder, and ground cinnamon. Cook for 1 minute to toast the spices and blend their flavors with the vegetables.
- Add Remaining Ingredients: Pour in the vegetable broth, diced tomatoes (undrained), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans as well. Stir everything together until well combined.
- Simmer the Chili: Place the lid on the pot, reduce the heat to medium-low, and let the chili cook gently for 30 minutes. Stir occasionally to prevent sticking and to ensure even cooking. The sweet potatoes should become tender and the flavors meld beautifully.
- Serve and Garnish: Once cooked, serve the chili hot. Add optional toppings like chopped cilantro for freshness, chopped red onion for crunch, and sliced avocado for creaminess to elevate the dish.
Notes
- This recipe combines easy canned ingredients with fresh produce, making it a simple, convenient one-pot meal perfect for colder months.
- You can customize the beans and vegetables according to your preferences or what you have available.
- Removing seeds and ribs from the jalapeño controls the chili’s heat, so adjust accordingly for a spicier or milder dish.
- Use full-fat pumpkin puree, not pumpkin pie filling, for the best flavor.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
Nutrition
- Serving Size: 1 heaping cup
- Calories: 230
- Sugar: 6g
- Sodium: 560mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
