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The Best Hearty & Cozy Vegetarian Pumpkin Chili

A large pot of homemade Vegetarian Pumpkin Chili being served at a fun fall party with a toppings bar.

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.

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

  1. Heat the olive oil in a large (5-quart or larger) pot or Dutch oven over medium heat.
  2. Add the chopped onion, bell peppers, and jalapeño. Sauté for 5 minutes, stirring, as the onion softens.
  3. 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.
  4. 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.
  5. (Instructions past this point are inferred as they were missing from the article)
  6. Increase the heat to bring the chili to a simmer.
  7. 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.
  8. Taste and adjust seasonings with more salt and pepper if needed.
  9. 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.

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