Vegetarian Pumpkin Chili Recipe

Introduction

When I first made this Vegetarian Pumpkin Chili, I had no idea it would become such a hit at our family dinner table. Packed with flavors, hearty ingredients, and the perfect balance of heat and sweetness, this chili quickly became a fall favorite. The pumpkin adds a creamy texture and a subtle sweetness that complements the chili’s spices, while the combination of beans and sweet potato provides a filling, satisfying meal. Not only is it healthy and comforting, but it’s also incredibly easy to make! It’s now a go-to recipe for those cooler months when we crave something hearty, yet nourishing.

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Why You’ll Love This Vegetarian Pumpkin Chili Recipe

This Vegetarian Pumpkin Chili is perfect for so many reasons: it’s packed with healthy ingredients, bursting with flavor, and incredibly easy to make. The combination of beans, sweet potato, and pumpkin puree creates a thick, comforting base, while the array of spices gives it just the right amount of heat. What’s even better is that it’s entirely plant-based, making it ideal for vegetarians, vegans, and anyone looking to reduce their meat intake. Plus, the leftovers are amazing and get even better the next day, making it perfect for meal prep. Whether you’re looking for a cozy dinner for the family or an impressive dish for a gathering, this chili is sure to please everyone.

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Ingredients

To make this delicious vegetarian pumpkin chili, you’ll need the following ingredients:

Base:

• 2 Tablespoons (30ml) olive oil
• 1 cup chopped yellow onion (about 1/2 of a large onion)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small jalapeño, minced (remove seeds and ribs for less heat)
• 3 garlic cloves, minced

Seasoning:

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 2 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder

Liquids & 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

Fresh Ingredients:

• 1 large sweet potato, peeled and diced (about 1 heaping cup)
• Optional: 1/2 (15-ounce) can black beans, drained and rinsed

For Serving (Optional):

• Chopped cilantro
• Chopped red onion
• Sliced avocado

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Instructions

1. Sauté the Veggies:
   Heat the olive oil over medium heat in a 5-quart (or larger) pot or Dutch oven. Add the chopped onion, green bell pepper, red bell pepper, and jalapeño. Cook for 5 minutes, stirring occasionally, until the onion softens and the peppers start to release their aroma.
2. Add Seasonings:
   Stir in the minced garlic, salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Let the spices cook for about 1 minute until fragrant, making sure they coat the vegetables well.
3. Combine Ingredients:
   Add the vegetable broth, diced tomatoes (with juices), pinto beans, kidney beans, pumpkin puree, and diced sweet potato to the pot. Stir everything together to combine. If you’re using black beans, add them at this stage as well.
4. Simmer:
   Cover the pot with a lid, reduce the heat to medium-low, and let the chili simmer for about 30 minutes, stirring occasionally. The sweet potatoes should become tender, and the flavors will meld together beautifully.
5. Serve:
   Once the chili is ready, ladle it into bowls and top with fresh chopped cilantro, red onion, or sliced avocado for added flavor and color. Serve hot and enjoy this comforting, hearty dish!

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Nutrition Facts (Servings and Calories Per Serving)

• Servings: 6
• Calories per serving: Approximately 320-350 kcal
• Sugar: 9g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 0mg

(Note: Nutritional values can vary depending on the exact ingredients used and portion size.)

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Preparation Time

• Total Time: 50 minutes
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes

This chili is quick to prepare and cooks in less than an hour, making it perfect for busy weeknights or when you need a healthy, hearty meal in a pinch.

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How to Serve

This Vegetarian Pumpkin Chili is as versatile as it is delicious. Here are a few ideas for serving:

• Top with fresh ingredients: Add chopped cilantro, red onion, or sliced avocado to enhance the flavor and presentation.
• Pair with crusty bread: Serve with a slice of toasted sourdough or a warm cornbread muffin for the ultimate cozy meal.
• Serve with a side salad: A light green salad with a tangy vinaigrette makes a perfect side to balance the richness of the chili.
• As a meal prep option: Make a double batch and store leftovers in individual containers for lunch or dinner throughout the week.
• Serve with tortilla chips: For added crunch, serve with a side of tortilla chips or use them for dipping.

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Additional Tips

1. Adjust the Heat: If you like your chili spicier, leave the seeds in the jalapeño or add a pinch of cayenne pepper for extra kick.
2. Use Fresh Pumpkin: If you want to elevate the flavor, roast fresh pumpkin and puree it instead of using canned pumpkin puree.
3. Swap the Beans: Feel free to use other types of beans, such as black beans or chickpeas, for a different texture and flavor.
4. Make It a One-Pot Meal: For easier cleanup, make the chili in one pot and serve straight from the Dutch oven or pot.
5. Vegan-Friendly: This recipe is already vegan, but be sure to use vegetable broth and avoid any dairy toppings to keep it plant-based.

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FAQ Section

1. Can I use fresh pumpkin instead of canned?
   Yes, fresh pumpkin can be roasted and pureed for a more homemade flavor. Just make sure it’s cooked and mashed before adding it to the chili.
2. Can I freeze this chili?
   Absolutely! This chili freezes well for up to 3 months. Just store it in an airtight container or freezer bag and reheat when needed.
3. Can I add meat to this chili?
   Yes, you can add ground turkey, chicken, or beef if you prefer a meat-based chili.
4. Is this chili gluten-free?
   Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
5. How can I make this chili spicier?
   Add more jalapeños, chili powder, or a pinch of cayenne pepper for extra heat.
6. Can I use sweet potatoes that are already cooked?
   Yes, if you have leftover cooked sweet potatoes, you can add them toward the end of cooking and simmer for just a few minutes to warm through.
7. Can I make this chili in a slow cooker?
   Yes, you can add all the ingredients to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
8. Can I substitute other vegetables for the sweet potato?
   Butternut squash or carrots are great substitutes for sweet potato if you prefer them.
9. What toppings go well with this chili?
   Avocado, cilantro, sour cream (or vegan sour cream), shredded cheese, or crushed tortilla chips all make great toppings.
10. Can I reduce the amount of spice?
    Yes, you can omit the jalapeño or use a mild bell pepper instead, and reduce the chili powder for a less spicy chili.

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Conclusion

This Vegetarian Pumpkin Chili is the perfect comfort food for fall or any time of year. With its rich blend of beans, vegetables, and warming spices, it’s a satisfying dish that’s both healthy and hearty. Whether you’re enjoying it with a side of cornbread or topping it with fresh avocado, this chili is a winner on every level. It’s versatile, flavorful, and can easily be adjusted to suit your preferences. Try it once, and it will likely become a staple in your recipe rotation!

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