Description
Vegetarian pumpkin chili is a cozy, hearty dish that blends the rich, earthy flavor of pumpkin with beans, tomatoes, and warm spices for a filling and satisfying meat‑free meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon (optional, for a warm undertone)
- Salt and pepper, to taste
- 1 tablespoon lime juice (for brightness)
- Optional toppings: diced avocado, sour cream or yogurt, shredded cheese, chopped green onions, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and carrot; sauté for about 5–7 minutes until softened.
- Stir in the tomato paste, ground cumin, chili powder, smoked paprika, and cinnamon (if using). Cook for 1–2 minutes to toast the spices.
- Add the pumpkin puree, diced tomatoes (with juices), black beans, kidney beans, and vegetable broth. Stir to combine and season with salt and pepper.
- Bring the chili to a simmer, then reduce heat and cook uncovered for about 25–30 minutes, stirring occasionally, until the chili has thickened.
- Stir in the lime juice to brighten the flavors.
- Serve hot with your favorite toppings and a side of cornbread or crusty bread.
Notes
- You can bulk up the chili even more by adding corn, a diced sweet potato, or quinoa during the simmering stage.
- If you prefer more heat, add chopped jalapeños, cayenne pepper, or chili flakes.
- Make it vegan by ensuring the toppings and any add‑ins are plant‑based and by using vegetable broth.
- This recipe freezes well—cool completely, portion into freezer‑safe containers, and freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx 1/6 recipe)
- Calories: around 250‑300
- Sugar: ≈8g
- Sodium: ≈550mg (varies by broth/tomatoes)
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
