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Vegetarian Pumpkin Chili Recipe

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4.9 from 128 reviews

This hearty Vegetarian Pumpkin Chili is a flavorful and nutritious meal perfect for chilly days. Loaded with bell peppers, sweet potato, pumpkin puree, beans, and a robust blend of spices, it’s a comforting dish that combines warmth and spice with a unique pumpkin twist. Packed with plant-based protein and vibrant vegetables, it’s an ideal crowd-pleaser for gatherings or meal prep.

Ingredients

Units Scale

Vegetables and Aromatics

  • 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

Pantry Ingredients

  • 2 Tablespoons (30ml) olive oil
  • 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 For Serving

  • chopped cilantro
  • chopped red onion
  • sliced avocado

Instructions

  1. Sauté Vegetables: Heat the olive oil over medium heat in a 5-quart (or larger) pot or Dutch oven. Add the chopped 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: Add the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder to the pot. Stir well and cook for 1 minute to release the spices’ aromas.
  3. Add Remaining Ingredients: Pour in the vegetable broth, cans of petite diced tomatoes (with their juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans as well. Stir to combine all ingredients evenly.
  4. Simmer the Chili: Place a lid on the pot, reduce heat to medium-low, and let the chili cook for 30 minutes. Stir occasionally to prevent sticking and allow the flavors to meld together while the sweet potato softens.
  5. Serve and Garnish: Once cooked, ladle the chili into bowls and top with optional garnishes like chopped cilantro, chopped red onion, and sliced avocado for a fresh and creamy contrast.

Notes

  • Removing seeds and ribs from the jalapeño reduces heat for milder chili; leave some if you prefer more spice.
  • Beans can be substituted or omitted based on preference or dietary needs.
  • Sweet potato adds natural sweetness and creaminess, but you can use butternut squash as an alternative.
  • Use fresh herbs like cilantro as garnish for added flavor and visual appeal.
  • This chili stores well and tastes even better the next day as flavors meld.

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