Description

Hearty Vegetarian Pumpkin Chili is a flavorful and comforting dish, perfect for cozy meals. This chili features a savory blend of spices, fire-roasted tomatoes, pureed pumpkin, fresh vegetables, and black beans, simmered to perfection and topped with nutritious avocado, green onions, shredded cheese, sour cream, and crunchy tortilla chips. It’s a warming, vegetarian-friendly recipe that’s rich in fiber and protein, making it a satisfying and wholesome meal.

Ingredients

Scale

Seasoning Mix

1 tablespoon chili powder
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1/8 teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper

Vegetables and Aromatics

2 teaspoons olive oil
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons fresh ginger, finely minced
1 jalapeño, seeds and membrane removed, minced
2 medium carrots, diced into ½-inch cubes
4 large Portobello mushrooms, stemmed, wiped clean, and cubed
2 cups frozen corn

Canned and Stock

1 (28-ounce) can fire roasted diced tomatoes
1 (15-ounce) can pureed pumpkin
1 (15-ounce) can black beans, drained and rinsed
2 cups unsalted vegetable stock

Toppings

1 extra-large or 2 small avocados, cubed
5 green onions, sliced
10 tablespoons reduced-fat shredded cheddar cheese
5 tablespoons light sour cream
2 ounces baked tortilla chips, crushed
Chopped cilantro, for garnish

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Instructions

Prepare seasoning mix: In a small bowl, combine chili powder, ground cinnamon, kosher salt, ground cloves, ground nutmeg, and cayenne pepper. Set aside.
Sauté aromatics: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add diced onion, minced garlic, minced ginger, and minced jalapeño. Sauté until vegetables are soft, about 3-4 minutes.
Cook vegetables: Add diced carrots and cubed Portobello mushrooms to the pot. Cook, stirring occasionally, until carrots begin to brown and mushrooms release their liquid, about 6 minutes.
Add seasoning mix: Stir in the prepared seasoning mixture to evenly coat the vegetables and enhance the chili’s flavor.
Add remaining ingredients: Mix in frozen corn, fire roasted diced tomatoes, pureed pumpkin, black beans, and vegetable stock. Stir thoroughly to combine all ingredients well.
Simmer chili: Cover the pot, reduce heat to medium-low, and let the chili simmer for 45 to 50 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Check doneness and serve: When the carrots are fork-tender, remove the chili from heat. Serve 1 cup portions generously topped with avocado cubes, sliced green onions, shredded cheddar cheese, sour cream, crushed tortilla chips, and chopped cilantro as desired.

Notes

Adjust the heat level by modifying the amount of cayenne pepper to suit your preference.
Cooking the vegetables before simmering enhances the overall flavor and ensures vegetables are tender after the shorter simmer time.
You can customize the chili by switching out or adding other vegetables according to your taste.
The chili is ready when the carrots are fork-tender, which typically takes about 45 minutes of simmering.

Nutrition

Serving Size: 1 cup plus toppings
Calories: 232 kcal
Sugar: 8 g
Sodium: 674 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 7 g
Cholesterol: 19 mg