Description
This hearty and comforting Vegetarian Pumpkin Chili combines the sweetness of pumpkin and sweet potatoes with the depth of classic chili spices, creating a perfect warming dish for colder months. Easy to prepare with simple canned and fresh ingredients, it offers a nutritious and flavorful meal with a delightful balance of textures and spices. Ideal for vegetarians and those looking for a wholesome, meat-free chili option.
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 and Seasonings
- 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 Aromatics: Heat the olive oil over medium heat in a 5 quart (or larger) pot or Dutch oven. Add the chopped onion, green and red bell peppers, and minced jalapeño. Stir and cook for about 5 minutes until the onion softens.
- Add Spices and Garlic: Stir in the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook for an additional 1 minute to toast the spices and release their flavors.
- Add Remaining Ingredients: Pour in the vegetable broth, petite diced tomatoes with their juice, pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans now as well. Stir everything together to combine evenly.
- Simmer the Chili: Cover the pot with a lid, reduce the heat to medium-low, and let the chili cook for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking, allowing flavors to meld and the sweet potatoes to become tender.
- Serve with Toppings: Once cooked, serve the chili hot, garnished with optional toppings like chopped cilantro, chopped red onion, and sliced avocado for added freshness and creaminess. Enjoy your warming vegetarian pumpkin chili!
Notes
- This chili combines easy canned ingredients with fresh vegetables, making it a convenient one-pot meal perfect for cold weather.
- Feel free to substitute beans or vegetables based on your preference or availability.
- Removing seeds and ribs from the jalapeño controls the heat level; adjust according to your spice tolerance.
- The cinnamon adds a subtle warm depth that complements the pumpkin and chili spices.
- Leftovers store well and flavors deepen after resting overnight.
Nutrition
- Serving Size: 1 heaping cup (approx. 240g)
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
