Description
This hearty Vegetarian Pumpkin Chili combines the warmth of traditional chili spices with the natural sweetness of pumpkin and sweet potatoes, making it a perfect comforting meal during colder months. Packed with beans and vegetables, it’s a nutritious, flavorful one-pot dish that is easy to prepare and customizable with optional toppings like cilantro, red onion, and avocado.
Ingredients
Scale
Vegetables & 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
- Prepare 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 and cook for 5 minutes until the onion softens and the vegetables begin to release their aroma.
- Add spices and garlic: Stir in the minced garlic, salt, fresh ground black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook while stirring continuously for about 1 minute to toast the spices and develop their flavors.
- Add remaining ingredients: Pour in the vegetable broth, diced tomatoes with their juice, drained pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using black beans, add these now as well. Stir everything well to combine all ingredients evenly.
- Simmer: Place the lid on the pot and reduce heat to medium-low. Let the chili cook for 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld and the sweet potatoes to soften.
- Serve: Remove the lid and check seasoning, adjusting salt or spices if needed. Serve the chili hot, garnished with optional toppings such as chopped cilantro, chopped red onion, and sliced avocado for added freshness and texture. Enjoy!
Notes
- This recipe uses canned goods to keep it quick and convenient while still flavorful.
- You can customize the beans or omit the black beans if preferred.
- Adjust the level of heat by using more or less jalapeño or chili powder.
- Leftovers keep well refrigerated for 3-4 days and the flavors improve overnight.
- This chili makes an excellent freezer meal if stored in airtight containers.
Nutrition
- Serving Size: 1 heaping cup (approx. 250g)
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
