Description
This hearty Vegetarian Pumpkin Chili combines warm spices with creamy pumpkin puree, sweet potatoes, and a mix of beans for a comforting and nutritious one-pot meal. Perfect for chilly days, it’s packed with flavors and easy to prepare, making it an ideal weeknight dinner or a crowd-pleaser for gatherings.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tablespoons (30ml) olive oil
- 1 cup chopped yellow onion (about 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 & 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
Liquids & Canned Goods
- 2 cups (480ml) vegetable broth
- 3 (14 ounce) cans petite diced tomatoes, undrained
- 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 the Vegetables: Heat the olive oil over medium heat in a 5-quart or larger pot or Dutch oven. Add the chopped onion, green and red bell peppers, and minced jalapeño. Stir and cook for 5 minutes, stirring occasionally, until the onions soften and vegetables begin to tenderize.
- Add Garlic and Spices: Stir in the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Continue to cook and stir for 1 minute to release the aromas and toast the spices slightly.
- Combine Remaining Ingredients: Add the vegetable broth, undrained diced tomatoes, drained and rinsed pinto beans, kidney beans, pumpkin puree, diced sweet potato, and black beans if using. Stir everything together until evenly combined.
- Simmer the Chili: Place the lid on the pot and reduce the heat to medium-low. Let the chili cook gently for 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The sweet potatoes should become tender and the flavors meld beautifully.
- Serve and Garnish: Once cooked, serve the chili warm topped with optional garnishes like chopped cilantro, chopped red onion, and sliced avocado to add freshness, crunch, and creaminess.
Notes
- This chili uses a combination of canned and fresh ingredients, making it a convenient and quick meal.
- Adjust the spiciness by using more or less jalapeño or chili powder according to your taste.
- You can substitute the sweet potato with butternut squash for a different texture and flavor.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Adding toppings like avocado and cilantro adds freshness and contrast to the rich and spicy chili.
Nutrition
- Serving Size: 1 heaping cup (approx. 230g)
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
