Vegetarian Pumpkin Chili Recipe

Introduction

This vegetarian pumpkin chili is a comforting and flavorful twist on classic chili. Perfectly spiced with warm cinnamon and cumin, it combines hearty beans, sweet potato, and creamy pumpkin for a satisfying meal any time of year.

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

1. Step 1: 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.
2. Step 2: Add the minced garlic, salt, black pepper, ground cinnamon, cumin, chili powder, and onion powder. Stir and cook for 1 minute to release the spices’ aroma.
3. Step 3: Pour in the vegetable broth and add the diced tomatoes (with juice), pinto beans, kidney beans, pumpkin puree, diced sweet potato, and black beans if using. Stir to combine.
4. Step 4: Cover the pot with a lid, reduce heat to medium-low, and simmer the chili for 30 minutes, stirring occasionally, until the sweet potatoes are tender and flavors are well blended.
5. Step 5: Serve hot with your choice of optional toppings like chopped cilantro, red onion, or sliced avocado for added freshness and texture.

Tips & Variations

• For a milder chili, omit the jalapeño or remove all the seeds and ribs before mincing.
• Try swapping sweet potato for butternut squash for a similar sweetness and texture.
• Add a squeeze of lime juice just before serving to brighten flavors.
• Use homemade pumpkin puree or canned for convenience—just be sure it’s pure pumpkin and not pumpkin pie mix.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier?

Yes, add more jalapeño or include a pinch of cayenne pepper to increase the heat level according to your preference.

Is this chili gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your vegetable broth does not contain gluten additives if you are sensitive.

Vegetarian Pumpkin Chili Recipe

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A hearty and flavorful Vegetarian Pumpkin Chili that combines the sweetness of pumpkin and sweet potato with a blend of aromatic spices and beans. This comforting chili is perfect for a cozy meal and includes optional toppings like cilantro and avocado for added freshness and creaminess.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (remove seeds and ribs)
• 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

Instructions

1. Prepare the aromatics: 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.
2. Add spices and garlic: Stir in the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook for 1 minute to let the spices bloom and combine their flavors with the vegetables.
3. 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, also add the black beans. Stir to combine all ingredients evenly.
4. Simmer the chili: Place the lid on top of the pot. Reduce the heat to medium-low and let the chili cook gently for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
5. Serve and garnish: Once the chili has thickened and the sweet potatoes are tender, serve hot. Top with optional chopped cilantro, chopped red onion, and sliced avocado for an extra fresh and creamy touch.

Notes

• You can adjust the spiciness by adding more or less jalapeño or chili powder as preferred.
• Removing the seeds and ribs from the jalapeño reduces heat for a milder chili.
• This chili stores well in the refrigerator for up to 4 days and tastes even better the next day.
• To make this gluten-free, ensure your vegetable broth and canned ingredients are gluten-free certified.
• For a thicker chili, let it simmer uncovered for an additional 10-15 minutes to reduce excess liquid.

Keywords: vegetarian chili, pumpkin chili, sweet potato chili, bean chili, healthy chili, fall recipes, meatless chili