Description
Hearty vegetarian pumpkin chili brings Mexican-inspired comfort to your autumn table. Loaded with robust beans, sweet pumpkin, and warming spices, this nourishing one-pot meal invites you to savor seasonal flavors with minimal effort.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons (30 ml) olive oil
- 1 (15-ounce) can pumpkin puree
- 1 large sweet potato, peeled and diced (about 1 heaping cup)
- 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
- ½ (15-ounce) can black beans, drained and rinsed (optional)
Vegetables and Aromatics:
- 1 cup chopped yellow onion (about ½ 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
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon ground cinnamon
- 2 ½ teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 2 cups (480 ml) vegetable broth
Optional Serving Ingredients:
- Chopped cilantro
- Chopped red onion
- Sliced avocado
Instructions
- Warm olive oil in a generously sized pot over medium temperature, creating a fragrant cooking environment.
- Introduce chopped onion, vibrant green and red bell peppers, and fiery jalapeño to the oil, allowing them to soften and release their aromatic essence for approximately 5 minutes.
- Incorporate minced garlic and a harmonious blend of spices – salt, black pepper, cinnamon, cumin, chili powder, and onion powder – stirring vigorously to ensure even distribution of flavors.
- Pour in vegetable broth, creating a liquid foundation for the chili, then add petite diced tomatoes with their rich juices.
- Gently fold in a medley of beans – pinto, kidney, and black varieties – each contributing unique texture and earthiness to the dish.
- Introduce velvety pumpkin puree and diced sweet potato, transforming the chili into a hearty, autumnal masterpiece.
- Reduce heat to a gentle simmer, cover the pot, and let the ingredients meld together for roughly 30 minutes, occasionally stirring to prevent sticking and ensure even cooking.
- Once sweet potatoes reach a tender consistency and flavors have deeply intertwined, remove from heat.
- Ladle the robust chili into serving bowls, offering optional garnishes like fresh cilantro, crisp red onion, or creamy avocado slices to enhance the culinary experience.
Notes
- Elevate this hearty vegetarian chili by choosing ripe, firm pumpkin and mixing various beans for a protein-packed meal.
- Adjust spice levels by removing jalapeño seeds or adding extra chili powder to match your heat preference.
- Enhance flavors by letting the chili simmer longer, allowing spices to develop a deep, rich taste profile.
- Prep ingredients beforehand to streamline cooking and ensure a quick, stress-free meal preparation.
- Store leftovers in airtight containers for up to 5 days, as the chili’s taste improves with overnight refrigeration.
- Consider serving with cornbread, rice, or crusty bread to create a complete and satisfying dinner experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg