Description
This hearty vegetarian pumpkin chili combines the warmth of spices with the sweetness of pumpkin and sweet potatoes. Using a blend of canned beans and fresh vegetables, it’s a comforting one-pot meal perfect for chilly days, offering a flavorful twist on traditional chili with a nutritious pumpkin puree base.
Ingredients
Scale
Vegetables and 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
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
Toppings
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
- Saute Vegetables: Heat 2 tablespoons of olive oil over medium heat in a 5-quart or larger pot or Dutch oven. Add the chopped yellow onion, green and red bell peppers, and minced jalapeño. Cook by stirring occasionally for about 5 minutes until the onions soften.
- Add Garlic and Spices: Stir in the minced garlic along with salt, black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Cook everything together for about 1 minute to bloom the spices and enhance their flavors.
- Add Remaining Ingredients: Pour in the vegetable broth, diced tomatoes (with their juice), pumpkin puree, diced sweet potato, and the rinsed pinto and kidney beans. If using, add the optional black beans as well. Stir to combine all ingredients evenly.
- Simmer: Place the lid on the pot, reduce the heat to medium-low, and let the chili cook for 30 minutes. Stir occasionally to prevent sticking and ensure that flavors meld nicely and the sweet potatoes become tender.
- Serve: Spoon the chili into bowls and top with optional chopped cilantro, chopped red onion, and sliced avocado for fresh texture and flavor contrast.
Notes
- This recipe balances canned ingredients with fresh produce for convenience without sacrificing flavor.
- Feel free to substitute vegetables or beans to suit your preferences or what you have on hand.
- Removing seeds and ribs from jalapeño helps control the heat level; adjust according to taste.
- For a creamier texture, you can mash some of the sweet potatoes or pumpkin puree into the chili before serving.
- This chili is great for leftovers and tastes even better the next day after flavors have melded more.
Nutrition
- Serving Size: 1 heaping cup
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
