Vegetarian Pumpkin Chili Recipe

Introduction

This vegetarian pumpkin chili is a comforting and flavorful twist on classic chili, perfect for cooler days. Packed with hearty beans, sweet potatoes, and warm spices, it’s a satisfying meal that even meat-eaters will love.

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
• Chopped cilantro (for serving)
• Chopped red onion (for serving)
• Sliced avocado (for serving)

Instructions

1. Step 1: Heat the olive oil over medium heat in a 5-quart (or larger) pot or Dutch oven. Add the onion, green bell pepper, red bell pepper, and jalapeño. Stir and cook for 5 minutes until the onion softens.
2. Step 2: Add the garlic, salt, black pepper, ground cinnamon, cumin, chili powder, and onion powder. Stir and cook for 1 minute to release the spices’ aroma.
3. Step 3: Add the vegetable broth, diced tomatoes (with juice), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. If using, add the black beans now.
4. Step 4: Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally until the sweet potatoes are tender and the flavors meld together.
5. Step 5: Serve the chili hot with chopped cilantro, red onion, and sliced avocado as desired for fresh and creamy toppings.

Tips & Variations

• Remove seeds from the jalapeño for less heat or add more if you like it spicier.
• Swap sweet potato with butternut squash for a slightly different sweetness and texture.
• Use homemade pumpkin puree for a fresher flavor if in season.
• For added richness, stir in a splash of coconut milk before serving.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier?

Yes, you can leave the seeds in the jalapeño or add more chili powder or a pinch of cayenne pepper to increase the heat level.

Is pumpkin chili healthy?

Absolutely. This chili is packed with fiber-rich beans and sweet potatoes, plus the pumpkin adds vitamins and a creamy texture without extra fat.

Vegetarian Pumpkin Chili Recipe

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★★★★★

4.7 from 100 reviews

• Author: Mariam
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This hearty Vegetarian Pumpkin Chili combines the warm flavors of pumpkin puree, sweet potatoes, and a variety of beans simmered with aromatic spices and fresh vegetables. Ideal for a cozy meal, this chili is packed with fiber, protein, and robust spices, making it a nutritious and comforting dish for chilly days.

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Ingredients

Scale 1x2x3x

Vegetables & Produce

• 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)

Canned Goods & Liquids

• 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

Spices & Oils

• 2 Tablespoons (30ml) olive oil
• 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

Optional Toppings

• Chopped cilantro
• Chopped red onion
• Sliced avocado

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Instructions

1. Prepare the base vegetables: Heat the olive oil over medium heat in a 5-quart or larger pot or Dutch oven. Add the chopped onion, diced green and red bell peppers, and minced jalapeño. Stir and cook for about 5 minutes until the onion softens and the vegetables become fragrant.
2. Add the spices and garlic: Mix in the minced garlic along with salt, black pepper, ground cinnamon, cumin, chili powder, and onion powder. Stir continuously and cook for 1 minute to toast the spices and enhance their flavors.
3. Add the remaining ingredients: Pour in the vegetable broth, canned diced tomatoes (with liquid), drained pinto beans, kidney beans, pumpkin puree, and diced sweet potatoes. If using, add the optional black beans as well. Stir everything to combine evenly.
4. Simmer the chili: Place the lid on the pot and reduce the heat to medium-low. Let the chili cook gently for 30 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld and the sweet potatoes to soften.
5. Serve and garnish: Once cooked, serve the chili hot and top with optional chopped cilantro, chopped red onion, and sliced avocado for fresh, vibrant flavor contrasts.

Notes

• Removing seeds and ribs from the jalapeño reduces heat, adjust according to your spice preference.
• Do not drain the canned diced tomatoes to retain their flavorful juices.
• The pumpkin puree adds natural sweetness and creaminess, making it a great alternative to traditional chili bases.
• Optional black beans add extra protein and texture if desired.
• This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• For a thicker chili, simmer uncovered for the last 5-10 minutes of cooking.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Keywords: vegetarian chili, pumpkin chili, sweet potato chili, healthy chili, meatless chili, autumn recipes, fall dinner, pumpkin recipes, vegetable stew