Are you searching for the ultimate cozy, comforting, and incredibly flavorful meal for a crisp fall day? A one-pot wonder that is packed with wholesome, nourishing ingredients and tastes like it’s been simmering for hours? This hearty, from-scratch Vegetarian Pumpkin Chili is everything you’ve been searching for. It’s a beautiful, thick, and satisfying chili, loaded with tender sweet potatoes, colorful vegetables, three kinds of beans, and a perfect, smoky spice blend with a surprising hint of warm cinnamon.
This isn’t just another chili recipe; it’s a guide to the perfect bowl of autumn. We’ll show you the simple secrets to building a deep, rich flavor base and how the addition of pumpkin purée creates an unbelievably creamy and luxurious texture. This is the easy, healthy, and crowd-pleasing chili that is destined to become a new fall and winter staple in your home.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy Fall Chili
What makes this Vegetarian Pumpkin Chili so spectacular is its perfect balance of savory, smoky, and subtly sweet flavors. The recipe features a fantastic, from-scratch seasoning blend that gives it a much more complex and delicious flavor than any store-bought packet. The addition of both pumpkin purée and diced sweet potatoes not only adds a wonderful, gentle sweetness but also makes the chili incredibly hearty, nutritious, and naturally creamy. It’s the perfect, satisfying, one-pot meal for a busy weeknight, a game day gathering, or a chilly evening.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for This Hearty Chili
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature cozy flavor.
- The Pumpkin & Sweet Potato: This is the sweet and creamy heart of our fall chili.
- Pure Pumpkin Purée: This is a brilliant secret ingredient! A can of 100% pure pumpkin purée (not pumpkin pie filling!) melts into the chili, creating an incredibly rich, creamy, and velvety texture with a subtle, earthy sweetness.
- Sweet Potato: Tender chunks of sweet potato add a wonderful, hearty texture and another layer of gentle sweetness that perfectly balances the smoky spices.
- The Hearty Vegetables & Beans: A classic, colorful, and satisfying chili foundation of yellow onion, green and red bell peppers, and a fantastic trio of beans: pinto beans, kidney beans, and black beans. A single, minced jalapeño adds a touch of bright, fresh heat that is easily customizable.
- The Homemade Seasoning Blend: This is the key to a truly superior, restaurant-quality chili. A classic, perfectly balanced blend of chili powder, ground cumin, and onion powder is made special with the addition of cinnamon, which adds a wonderful, unexpected warmth that is incredible with the pumpkin and sweet potato.
Step-by-Step to the Best Vegetarian Chili
This delicious, one-pot chili is incredibly simple to prepare. We’ve included instructions for making this on the stovetop, in a slow cooker, or in an Instant Pot!
Method 1: The Classic Stovetop Simmer
Step 1: Heat the 2 tablespoons of olive oil over medium heat in a large 5-quart (or larger) pot or a Dutch oven.
Step 2: Add the chopped yellow onion, the diced green and red bell peppers, and the minced jalapeño. Stir and cook for about 5 minutes, until the onion has softened.
Step 3: Add the minced garlic, the 1 teaspoon of salt, the 1/2 teaspoon of black pepper, the 1/2 teaspoon of ground cinnamon, the 2 1/2 teaspoons of ground cumin, the 2 teaspoons of chili powder, and the 1 teaspoon of onion powder. Stir and cook for 1 more minute, until the spices are very fragrant.
Pro Tip: This step of “blooming” the spices in the hot oil is crucial! It awakens their essential oils and creates a much deeper and more complex flavor in your final chili.
Step 4: Add all the remaining ingredients: the 2 cups of vegetable broth, the 3 cans of petite diced tomatoes (with their juices), the drained and rinsed pinto and kidney beans, the 1 can of pumpkin purée, the diced sweet potato, and the optional black beans.
Step 5: Stir everything together until it is well combined. Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2-3 hours for an even deeper flavor, stirring it occasionally. The chili is ready when the sweet potatoes are completely tender.
Method 2: The Slow Cooker (For a Set-It-and-Forget-It Meal)
Step 1: In a large skillet, complete steps 1-3 from the stovetop method above (sautéing the vegetables and blooming the spices).
Step 2: Transfer the cooked vegetable and spice mixture to a 6-quart or larger slow cooker. Add all the remaining ingredients to the pot and stir well.
Step 3: Cover the slow cooker and cook on the Low setting for 6-7 hours or on the High setting for 3-4 hours, until the sweet potatoes are tender.
Method 3: The Instant Pot (For a Faster Fix)
Step 1: Using the “Sauté” function on your Instant Pot, complete steps 1-3 from the stovetop method directly in the pot.
Step 2: Turn off the “Sauté” function. Add all the remaining ingredients to the pot and stir well.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 12 minutes. Allow the pressure to release naturally for 10 minutes before you perform a quick release of any remaining pressure.
The Best Hearty & Cozy Vegetarian Pumpkin Chili
A hearty and healthy one-pot vegetarian pumpkin chili. This recipe features a rich, flavorful base of sautéed onion, bell peppers, and jalapeño, seasoned with a warm blend of chili powder, cumin, and cinnamon. The chili is loaded with pumpkin puree, diced sweet potato, and a medley of beans including pinto, kidney, and black beans, all simmered in a savory tomato and vegetable broth until the sweet potatoes are tender.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 Tablespoons olive oil
- 1 cup chopped yellow onion
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small jalapeño, minced (seeds removed for less heat)
- 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 vegetable broth
- 3 (14-ounce) cans petite diced tomatoes, undrained
- 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
- 1/2 (15-ounce) can black beans, drained and rinsed (optional)
- Optional For Serving:
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
- Heat the olive oil in a large (5-quart or larger) pot or Dutch oven over medium heat.
- Add the chopped onion, bell peppers, and jalapeño. Sauté for 5 minutes, stirring, as the onion softens.
- Add the minced garlic, salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Stir and cook for 1 minute until the spices are fragrant.
- Add the remaining ingredients to the pot: the vegetable broth, diced tomatoes, pinto beans, kidney beans, pumpkin puree, diced sweet potato, and optional black beans. Stir everything together until well combined.
- (Instructions past this point are inferred as they were missing from the article)
- Increase the heat to bring the chili to a simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 45 minutes to 1 hour, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking.
- Taste and adjust seasonings with more salt and pepper if needed.
- Serve the chili warm with optional toppings such as chopped cilantro, red onion, and avocado.
Notes
- Note: The final simmering instructions were not provided in the original article and have been inferred based on standard chili-making techniques.
- Sautéing the spices with the vegetables for a minute before adding the liquids is a key step called ‘blooming,’ which enhances their flavor.
- This chili is a thick, hearty, one-pot meal that is both vegan and gluten-free.
- Leftovers store well in the refrigerator for up to 5 days.
The Ultimate Toppings Bar for Your Chili
Chili is all about the toppings! Set out a variety of small bowls with different garnishes so everyone can customize their own perfect bowl.
- Creamy & Cooling: A dollop of sour cream or plain Greek yogurt, cubes of fresh avocado.
- Cheesy: A generous sprinkle of shredded sharp cheddar, Monterey Jack, or a vegan cheese blend.
- Fresh & Zesty: A sprinkle of fresh, chopped cilantro or chopped red onion, a squeeze of fresh lime juice.
- Crunchy: Crushed tortilla chips or corn chips (like Fritos®), salty crackers, or toasted pumpkin seeds (pepitas).
Storage and Make-Ahead Tips
Chili is the perfect make-ahead meal, as the flavors actually become even deeper and more delicious on the second day!
- Make-Ahead: You can prepare the entire chili a day or two in advance and store it in the refrigerator.
- Storage: Store any leftover chili in an airtight container in the refrigerator for up to 1 week.
- Freezing: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Add a Smoky Kick: For a deep, smoky heat that is absolutely incredible with the sweet pumpkin, you can add 1 to 2 finely chopped chipotle peppers in adobo sauce to the pot along with the diced tomatoes.
- Add a Hearty Grain: To make this chili an even more substantial, all-in-one meal, you can stir in 1 cup of cooked and rinsed quinoa at the end of the cooking time.
- Add a Meat Option: If you have meat-lovers in your family, you can easily adapt this recipe. Simply brown 1 pound of lean ground turkey or ground beef with the onions and peppers at the very beginning.
Enjoy The Ultimate Cozy & Comforting Meal!
You’ve just created a truly special chili that is a perfect harmony of hearty, healthy, and delicious flavors. This Vegetarian Pumpkin Chili is a testament to the power of a simple, slow-cooked meal to bring comfort and joy. It’s a rewarding and deeply satisfying dish that is sure to become a new family favorite for all the chilly days of the year.
We hope you enjoy every last, warm, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, hearty chili!
Frequently Asked Questions (FAQs)
Q1: Will this pumpkin chili taste sweet?
Not at all! This is a savory chili. The pumpkin purée and the sweet potatoes add a very subtle, earthy sweetness that is a beautiful background note, but the primary flavors are the classic, savory, and smoky flavors from the tomatoes and the spice blend. The sweetness is there to perfectly balance the other flavors.
Q2: Can I make this chili ahead of time for a party?
Yes, absolutely! Chili is one of the best make-ahead meals. The flavors will actually have even more time to meld and will be even more delicious on the second or third day. Simply let it cool completely, store it in the refrigerator, and then gently reheat it on the stovetop before your party.
Q3: Is this chili very spicy?
As written, this chili is very mild and family-friendly. A single jalapeño with the seeds and membranes removed will add a lovely, fresh, peppery flavor with very little noticeable heat. If you want a spicier chili, you can leave some of the seeds in, or add a pinch of cayenne pepper to your spice blend.
Q4: How can I make my chili thicker or thinner?
This chili is naturally quite thick and hearty, thanks to the pumpkin and the sweet potatoes. If you prefer an even thicker, stew-like chili, you can let it simmer, uncovered, for the last 20-30 minutes of the cooking time to allow some of the liquid to evaporate. If you prefer a thinner, soupier chili, you can simply stir in an extra 1/2 to 1 cup of vegetable broth.
Q5: Can I use different beans in this recipe?
Of course! This recipe is incredibly versatile. If you don’t have pinto, kidney, or black beans, you can substitute them with an equal amount of your favorite beans, like cannellini beans, great northern beans, or even chickpeas.