Description
A hearty and flavorful Vegetarian Pumpkin Chili that combines the warmth of spices with the sweetness of pumpkin and sweet potato. This comforting dish is packed with nutritious beans and vegetables, making it perfect for a cozy dinner. It serves 10 people and can be customized with optional toppings like avocado and cilantro.
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 (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 & 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 onion, green bell pepper, red bell pepper, and minced jalapeño. Stir and cook for 5 minutes until the onion softens and vegetables begin to tenderize.
- Add Aromatics and Spices: Stir in the minced garlic, salt, black pepper, ground cinnamon, cumin, chili powder, and onion powder. Cook and stir for 1 minute to release the flavors of the spices and garlic.
- Add Remaining Ingredients: Pour in the vegetable broth, undrained diced tomatoes, pinto beans, kidney beans, pumpkin puree, and diced sweet potato. Add black beans if using. Stir to combine all ingredients evenly.
- Simmer the Chili: Place the lid on top of the pot, reduce heat to medium-low, and let the chili cook for 30 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Serve and Garnish: Once cooked, serve the chili hot with optional toppings such as chopped cilantro, chopped red onion, and sliced avocado for added freshness and flavor.
Notes
- Remove seeds and ribs from the jalapeño to reduce heat if desired.
- Drain and rinse canned beans to reduce sodium and improve texture.
- The pumpkin puree adds natural sweetness and thickness to the chili, complementing the spices.
- This chili can be made spicier by including the jalapeño seeds or adding cayenne pepper.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully.
- Vegetarian and vegan friendly, just ensure the vegetable broth is vegan-certified.
