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Vegetarian Pumpkin Chili Recipe

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4.2 from 11 reviews

A hearty and flavorful Vegetarian Pumpkin Chili recipe that combines the sweetness of pumpkin and sweet potato with the spiciness of jalapeño and rich spices. Perfect for a cozy meal, this chili is packed with vegetables, beans, and warming spices, offering a nutritious and comforting dish ideal for fall and winter.

Ingredients

Main Ingredients

  • 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 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
  • 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
  • 1 large sweet potato, peeled and diced (about 1 heaping cup)
  • Optional: 1/2 (15 ounce) can black beans, drained and rinsed

Optional Toppings

  • Chopped cilantro
  • Chopped red onion
  • Sliced avocado

Instructions

  1. Saute Vegetables: Heat the olive oil over medium heat in a 5 quart (or larger) pot or dutch oven. Add the chopped yellow onion, diced green and red bell peppers, and minced jalapeño. Stir and cook for about 5 minutes until the onion softens.
  2. Add Spices and Garlic: Stir in the minced garlic, salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook and stir for 1 minute to release the spices' flavors.
  3. Add Remaining Ingredients: Add the vegetable broth, petite diced tomatoes (with juice), pinto beans, kidney beans, pumpkin puree, diced sweet potato, and optional black beans if using. Stir well to combine all ingredients.
  4. Simmer: Place the lid on the pot, reduce heat to medium-low, and cook for 30 minutes. Stir occasionally to ensure even cooking and prevent sticking. The sweet potatoes should be tender and the flavors well melded.
  5. Serve: Serve the pumpkin chili hot with your choice of optional toppings such as chopped cilantro, red onion, and sliced avocado for extra freshness and texture.

Notes

  • Removing seeds and ribs from the jalapeño reduces the heat, but you can adjust according to your spice preference.
  • Do not drain the diced tomatoes to maintain the chili’s moisture and flavor.
  • Use a large pot or dutch oven to avoid overcrowding and ensure even cooking.
  • This chili stores well and tastes even better the next day as flavors deepen.
  • The recipe is naturally gluten-free and vegetarian-friendly.

Find it online: https://simpleplatter.com/vegetarian-pumpkin-chili-recipe/