Description
This hearty Vegetarian Pumpkin Chili combines seasonal pumpkin puree with a medley of beans and vegetables, seasoned with warming spices to create a delicious, nutritious, and comforting one-pot meal perfect for chilly days. Featuring sweet potatoes and bell peppers alongside classic chili spices, it’s a flavorful meatless alternative that’s easy to prepare and ideal for feeding a crowd.
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 (remove seeds and ribs)
- 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
Liquids and 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
- Sauté Vegetables: 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 and the peppers begin to tenderize.
- Add Garlic and Spices: Stir in the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook everything together for 1 minute to toast the spices and develop their flavors.
- Combine Remaining Ingredients: Add the vegetable broth, petite diced tomatoes with their juice, pinto beans, kidney beans, pumpkin puree, and the diced sweet potato to the pot. If using black beans, add them now as well. Stir thoroughly to combine all ingredients.
- Simmer: Place the lid on the pot, reduce the heat to medium-low, and let the chili cook gently for 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The sweet potatoes should become tender and flavors meld beautifully.
- Serve: Spoon the chili into bowls and garnish with the optional toppings such as chopped cilantro, chopped red onion, and sliced avocado for added freshness and texture. Enjoy warm.
Notes
- This recipe combines easy canned ingredients with fresh vegetables and warming spices, making it a convenient one-pot meal ideal for colder months.
- You can substitute different beans or vegetables based on availability and preference.
- Adjust the level of heat by adding more or less jalapeño or chili powder according to your taste.
- Leftover chili can be refrigerated for up to 4 days or frozen for longer storage.
- For a thicker chili, reduce the amount of vegetable broth or remove the lid during the last 10 minutes of cooking to let some liquid evaporate.
Nutrition
- Serving Size: 1 heaping cup (about 250g)
- Calories: 230
- Sugar: 7g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
