Description
This Hearty Vegetarian Pumpkin Chili is a comforting and flavorful dish perfect for chilly days. Packed with nutritious vegetables, beans, and the unique sweetness of pureed pumpkin, this chili offers a warm and satisfying meal that’s both healthy and delicious. Topped with avocado, green onions, reduced-fat cheddar cheese, light sour cream, and crunchy baked tortilla chips, it’s an ideal vegetarian main course bursting with savory spices and seasonal flavor.
Ingredients
Scale
Seasoning Mix
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1/8 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
Vegetables & Aromatics
- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 2 tablespoons fresh ginger, finely minced
- 1 jalapeño, seeds and membrane removed, minced
- 2 medium carrots, diced into ½-inch cubes
- 4 large Portobello mushrooms, stemmed, wiped clean, and cubed
- 2 cups frozen corn
Main Ingredients
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can pureed pumpkin
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups unsalted vegetable stock
Toppings
- 1 extra-large or 2 small avocados, cubed
- 5 green onions, sliced
- 10 tablespoons reduced-fat shredded cheddar cheese
- 5 tablespoons light sour cream
- 2 ounces baked tortilla chips, crushed
- Chopped cilantro, for garnish
Instructions
- Prepare Seasoning Mix: In a small bowl, thoroughly combine chili powder, ground cinnamon, kosher salt, ground cloves, ground nutmeg, and cayenne pepper. Set this seasoning mixture aside for later use.
- Sauté Aromatics: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add diced onion, minced garlic, fresh ginger, and minced jalapeño to the pot. Sauté these vegetables until soft and fragrant, about 3 to 4 minutes.
- Cook Vegetables: Add diced carrots and cubed Portobello mushrooms to the pot. Continue cooking, stirring occasionally, until the carrots begin to brown and mushrooms release their liquid, about 6 minutes.
- Add Seasonings: Stir in the prepared seasoning mix, ensuring the vegetables are evenly coated with the spices.
- Combine Remaining Ingredients: Add frozen corn, fire roasted diced tomatoes, pureed pumpkin, black beans, and unsalted vegetable stock to the pot. Stir well to combine all ingredients.
- Simmer the Chili: Cover the pot, reduce the heat to medium-low, and let the chili simmer gently for 45 to 50 minutes. Stir occasionally to prevent sticking and encourage flavor melding.
- Check Doneness and Serve: When the carrots are fork-tender, remove the chili from heat. Serve about 1 cup per person and top with cubed avocado, sliced green onions, reduced-fat shredded cheddar cheese, light sour cream, crushed baked tortilla chips, and chopped cilantro as desired.
Notes
- Adjust spice levels by adding more cayenne pepper if you prefer a spicier chili.
- It’s important to cook the vegetables first as the chili itself only simmers for about 45-50 minutes; this pre-cooking step enhances flavor and helps vegetables soften properly.
- Feel free to swap out vegetables according to your preference by adding or omitting any to personalize your chili.
- Simmering ensures the flavors meld beautifully and the carrots become tender—look for fork-tender carrots as a sign that the chili is ready.
Nutrition
- Serving Size: 1 cup chili plus toppings
- Calories: 232 kcal
- Sugar: 8 g
- Sodium: 674 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 19 mg
