Description
This Vegetarian Pumpkin Chili is a hearty, comforting dish packed with healthy ingredients like sweet potatoes, beans, and pumpkin puree. The combination of warming spices like cumin, cinnamon, and chili powder creates a rich, flavorful base that’s perfect for cozy evenings. It’s naturally vegan, gluten-free, and easy to make—whether you’re looking for a satisfying weeknight dinner or a meal prep option.
Ingredients
Scale
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
Instructions
- 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 release their aroma. - 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. - Combine Ingredients:
Add the vegetable broth, diced tomatoes (with juices), pinto beans, kidney beans, pumpkin puree, and diced sweet potato. Stir everything together to combine. If you’re using black beans, add them at this stage as well. - 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. - 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!
Notes
- Adjust the Heat: If you prefer a spicier chili, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the mix.
- Make-Ahead: This chili can be made ahead of time and stored in the fridge for 4-5 days or frozen for up to 3 months. Just reheat before serving.
- Swap Beans: Feel free to substitute or add different types of beans such as black beans or chickpeas.
- No Sweet Potatoes?: Butternut squash can be a great substitute for sweet potatoes.
- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, but always double-check canned goods to ensure no hidden ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (based on 6 servings
- Calories: 320
- Sugar: 9g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 43g
- Fiber: 9
- Protein: 10g
- Cholesterol: 0mg