Description
This hearty and flavorful Vegetarian Pumpkin Chili combines the earthy sweetness of pumpkin puree with a blend of spices, beans, and fresh vegetables. Perfect as a warming one-pot meal, it’s easy to prepare with mostly canned ingredients and a few fresh components, making it ideal for chilly days and comforting family dinners.
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 (seeds and ribs removed)
- 3 garlic cloves, minced
- 1 large sweet potato, peeled and diced (about 1 heaping cup)
Spices
- 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
Canned Ingredients
- 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
- Heat the oil and sauté vegetables: In a 5 quart or larger pot or dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced green and red bell peppers, and minced jalapeño. Stir frequently and cook for about 5 minutes until the onion softens and vegetables begin to release their aroma.
- Add garlic and spices: Stir in the minced garlic along with salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook everything together for about 1 minute to toast the spices and release their flavors.
- Add main ingredients and simmer: Pour in the vegetable broth, petite diced tomatoes (with their juices), drained and rinsed pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans as well. Stir well to combine all ingredients.
- Cook the chili: Place a lid on the pot and reduce the heat to medium-low. Allow the chili to simmer gently for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The sweet potatoes should become tender and flavors meld together.
- Serve: Once cooked, serve the chili hot with your choice of optional toppings such as chopped cilantro, chopped red onion, and sliced avocado for extra freshness and creaminess.
Notes
- This vegetarian pumpkin chili combines easy-to-use canned ingredients with fresh vegetables to create a convenient and nutritious one-pot meal perfect for colder seasons.
- Feel free to customize the beans or vegetables based on your preferences or what you have on hand.
- The jalapeño can be adjusted or omitted depending on your heat tolerance; removing seeds and ribs will reduce spiciness.
- Leftovers store well in the refrigerator for 3-4 days and also freeze nicely for up to 3 months.
- Adding toppings like avocado and cilantro adds a fresh contrast to the spicy, smoky chili.
Nutrition
- Serving Size: 1 heaping cup (approximately 240g)
- Calories: 215
- Sugar: 8g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
