Description

This Hearty Vegetarian Pumpkin Chili is a flavorful, nutrient-packed meal perfect for cozy days. Combining the sweetness of pumpkin with spicy chili powder and warming spices like cinnamon, cloves, and nutmeg, this recipe offers a delicious twist on traditional chili. Loaded with vegetables, black beans, and topped with fresh avocado, cheese, and crunchy tortilla chips, it’s a satisfying and wholesome dish suitable for vegetarians.

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 & Main Ingredients

2 teaspoons olive oil
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons fresh ginger, finely minced
1 jalapeno, 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
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 the Seasoning Mix: In a small bowl, combine chili powder, ground cinnamon, kosher salt, ground cloves, ground nutmeg, and cayenne pepper. Mix well and set aside.
Sauté Aromatics: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add diced onion, minced garlic, finely minced fresh ginger, and minced jalapeno. Sauté until the vegetables are soft and fragrant, about 3-4 minutes.
Cook Vegetables: Add the diced carrots and cubed Portobello mushrooms to the pot. Cook, stirring occasionally, until carrots begin to brown and mushrooms release some of their liquid, about 6 minutes.
Add Seasoning: Stir in the seasoning mix, ensuring the vegetables are evenly coated with the spices.
Add Main Ingredients: Mix in frozen corn, fire roasted diced tomatoes, pureed pumpkin, drained and rinsed black beans, and unsalted vegetable stock. Stir everything together thoroughly.
Simmer the Chili: Cover the pot, reduce heat to medium-low, and let the chili simmer for 45 to 50 minutes, stirring occasionally to prevent sticking and to help the flavors meld.
Check for Doneness and Serve: When the carrots are fork tender, remove the chili from heat. Serve about 1 cup per person and top with cubed avocado, sliced green onions, reduced-fat cheddar cheese, light sour cream, crushed baked tortilla chips, and a sprinkle of chopped cilantro as desired.

Notes

Adjust the heat level by adding more cayenne pepper if you prefer spicier chili.
Cooking the vegetables first is crucial because the chili simmers for less than an hour and this step develops deeper flavors.
Feel free to substitute or add other vegetables based on your preference.
The chili is ready when the carrots are fork tender, which usually takes about 45 minutes of simmering.

Nutrition

Serving Size: 1 cup chili 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