Pumpkin Sweet Potato Chili with Pinto and Kidney Beans
A meatless chili with pumpkin puree, sweet potato, peppers and beans.
Equipment
- 5 quart pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup yellow onion chopped, about half of a large onion
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 small jalapeno minced, seeds and ribs removed
- 3 cloves garlic minced
- 1 large sweet potato peeled and diced, about 1 heaping cup
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cinnamon
- 2 ½ tsp ground cumin
- 2 tsp chili powder
- 1 tsp onion powder
- 2 cup low sodium vegetable broth
- 42 oz petite diced tomatoes three 14 ounce cans, do not drain
- 15 oz pumpkin puree one can, not pie filling
- 15 oz pinto beans one can, drained and rinsed
- 15 oz kidney beans one can, drained and rinsed
- ½ can black beans 15 ounce can, drained and rinsed, optional
Instructions
Cooking
- Cook the vegetables. Heat the oil in a 5 quart pot over medium heat and cook the onion, peppers and jalapeno for 5 minutes.
- Toast the spices. Stir in the garlic and dry spices and cook for 1 minute.
- Add the remaining ingredients. Add the sweet potato, cinnamon, broth, tomatoes, pumpkin and beans.
- Simmer. Cover and simmer on medium low for 30 minutes, stirring now and then, until the sweet potato is tender.
Notes
Substitutions: Cannellini or navy beans can replace any of the beans, and fresh cooked pumpkin puree can replace canned.
Tips: Use plain pumpkin puree, not pie filling, and simmer uncovered for a thicker pot.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.