Vegetarian Pumpkin Chili
A hearty, plant-based chili featuring pumpkin puree, beans, and nutritious vegetables, perfect for a comforting meal.
Ingredients
Vegetables
- 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 cloves garlic, minced
- 1 large sweet potato, peeled and diced (about 1 heaping cup)
Liquids & Base
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 3 cans petite diced tomatoes (14 ounce cans, do not drain)
- 1 can pumpkin puree (15 ounce can)
Beans
- 1 can pinto beans, drained and rinsed (15 ounce can)
- 1 can kidney beans, drained and rinsed (15 ounce can)
- ½ can black beans, drained and rinsed (optional, 15 ounce can)
Spices
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon ground cinnamon
- 2.5 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
Instructions
Preparation
- Heat the olive oil over medium heat in a 5 quart (or larger) pot or Dutch oven.
- Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes until the onion softens.
- Add the garlic, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute.
Cooking
- Add the remaining ingredients including black beans, if using.
- Place the lid on top, reduce the heat to medium-low, and cook for 30 minutes, stirring occasionally.
Notes
Serve hot in bowls with optional toppings like chopped cilantro, diced red onion, or sliced avocado. Pairs well with crusty bread or cornbread. For a thicker chili, let it simmer a little longer without the lid.