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Vegetarian Pumpkin Chili Recipe

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★★★★★

4.5 from 58 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/vegetarian-pumpkin-chili-recipe/