Description

This hearty Vegetarian Pumpkin Chili is a vibrant and comforting dish perfect for cozy nights. Packed with colorful bell peppers, spicy jalapeño, warming spices, and creamy pumpkin puree, this chili offers a unique twist on a classic favorite. Loaded with nutritious beans, sweet potatoes, and fresh toppings, it’s a wholesome, flavorful meal that’s both filling and delicious.

Ingredients

Scale

Vegetables & Aromatics

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
1 large sweet potato, peeled and diced (about 1 heaping cup)

Spices & Seasonings

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
Optional: 1/2 (15-ounce) can black beans, drained and rinsed

Optional Garnishes

Chopped cilantro
Chopped red onion
Sliced avocado

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Instructions

Prepare the vegetables. Dice the onions, green and red bell peppers, mince the jalapeño (removing seeds and ribs for less heat), and garlic cloves. Peel and dice the sweet potato into small cubes for quicker cooking.
Sauté aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, bell peppers, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
Add spices. Stir in salt, black pepper, cinnamon, cumin, chili powder, and onion powder. Cook for 1-2 minutes more, allowing the spices to toast and release their flavors.
Add liquids and tomatoes. Pour in the vegetable broth and add the canned petite diced tomatoes with their juices. Stir well to combine.
Add beans, pumpkin, and sweet potato. Mix in the drained and rinsed pinto beans, kidney beans, pumpkin puree, and diced sweet potatoes. If using, add the black beans as well.
Simmer the chili. Bring the chili to a boil, then reduce heat to low and cover. Let it simmer gently for 30-40 minutes or until the sweet potatoes are tender and the flavors have melded together, stirring occasionally to prevent sticking.
Adjust seasoning and serve. Taste the chili and adjust seasonings with salt and pepper if needed. Ladle into bowls and garnish with chopped cilantro, red onion, and sliced avocado if desired. Enjoy this warm, nourishing vegetarian meal!

Notes

For milder chili, remove the seeds and ribs from the jalapeño before mincing.
The pumpkin puree adds creaminess and subtle sweetness; avoid using pumpkin pie filling as it contains added sugar and spices.
Sweet potatoes can be substituted with butternut squash or regular potatoes.
This chili keeps well in the fridge for up to 4 days and tastes even better the next day.
Freezes beautifully for up to 3 months; thaw overnight in refrigerator before reheating.
Customize the spice level by increasing or reducing chili powder and jalapeño amounts.