Description

This hearty Vegetarian Pumpkin Chili is a flavorful and nutritious dish perfect for cozy meals. Combining the sweetness of pumpkin and sweet potatoes with a blend of warm spices, bell peppers, beans, and tomatoes, this chili offers a comforting twist on a classic favorite. It’s packed with plant-based protein and fiber, making it ideal for vegetarians and those looking for a satisfying, meatless meal.

Ingredients

Vegetables & 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 (seeds and ribs removed)
3 garlic cloves, minced
1 large sweet potato, peeled and diced (about 1 heaping cup)

Spices & 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 & 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

Cook Mode Prevent your screen from going dark

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, diced green and red bell peppers, and minced jalapeño. Stir occasionally and cook for about 5 minutes until the onion softens and the vegetables begin to tenderize.
Add Aromatics and Spices: Stir in the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook for 1 minute while stirring continuously to release the fragrant flavors of the spices.
Add Remaining Ingredients: Pour in the vegetable broth, diced tomatoes (with their juices), pumpkin puree, drained and rinsed pinto beans, kidney beans, and the diced sweet potato. If using, add the optional black beans as well. Stir everything until well combined.
Simmer the Chili: Cover the pot with a lid, reduce the heat to medium-low, and let the chili simmer for 30 minutes. Stir occasionally to prevent sticking and to allow flavors to meld and the sweet potatoes to become tender.
Serve and Garnish: Once the chili is thickened and vegetables are tender, remove from heat. Serve hot with optional toppings such as chopped cilantro, chopped red onion, and sliced avocado to add freshness and creaminess.

Notes

Removing jalapeño seeds and ribs reduces heat, but adjust based on your spice preference.
For a thicker chili, cook uncovered for the last 10 minutes to reduce liquid.
This chili stores well and flavors deepen after a day; leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Use fresh pumpkin puree or canned, ensuring it is pure pumpkin, not pumpkin pie filling.
Feel free to add other beans or vegetables such as corn or zucchini for variety.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Chili
Method: Stovetop
Cuisine: American