Hearty Vegetarian Pumpkin Chili: A Fall Favorite (Print Version)
Warm up with this savory Vegetarian Pumpkin Chili. Packed with veggies and fall flavors, it's a comforting meal for any evening.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan (if using vegan toppings), Gluten-Free
# Ingredients:
→ Aromatics & Veggies
01 -
2 tbsp Olive Oil
02 -
1 large Yellow Onion, chopped
03 -
4 cloves Garlic, minced
04 -
1 large Bell Pepper (red or orange), diced
05 -
1 Jalapeño, minced (seeds removed for less heat)
→ Spices & Seasonings
06 -
2 tbsp Chili Powder
07 -
1 tbsp Ground Cumin
08 -
1 tsp Smoked Paprika
09 -
1 tsp Salt (or to taste)
10 -
1/2 tsp Black Pepper (or to taste)
→ Main Chili Components
11 -
1 (15 oz) can 100% Pumpkin Puree
12 -
1 (28 oz) can Crushed Tomatoes
13 -
4 cups Vegetable Broth (low sodium)
14 -
1 (15 oz) can Black Beans, drained and rinsed
15 -
1 (15 oz) can Kidney Beans, drained and rinsed
→ Garnish & Toppings
16 -
Fresh cilantro, chopped
17 -
Diced avocado
18 -
Lime wedges
19 -
Sour cream or dairy-free alternative
20 -
Shredded cheddar cheese (optional)
# Instructions:
01 -
First things first, get your biggest pot or Dutch oven on medium heat. Add a good glug of olive oil. Once it shimmers, toss in your chopped yellow onion. Stir it around until it softens and turns translucent, about 5-7 minutes. I love this part; the smell of cooking onion always signals that something delicious is about to happen in my kitchen. Don't rush it, that sweetness is crucial for our chili.
02 -
Next up, throw in the diced bell pepper and minced jalapeño. Sauté them with the onions for another 3-5 minutes, until they start to soften a bit. This is where I sometimes get a little impatient, but letting them cook down slightly really brings out their flavors. It’s okay if a tiny piece of onion gets a little browned; that's flavor, hon! This step adds a great foundation to our hearty chili.
03 -
Now for the flavor explosion! Add your minced garlic, chili powder, cumin, and smoked paprika to the pot. Stir constantly for about 1 minute until fragrant. Oh, the smell! It's absolutely intoxicating, filling the whole kitchen. Be careful not to burn the garlic here; it can happen so fast, and burnt garlic is just sad. This spice blend is key for a truly flavorful chili.
04 -
Pour in the canned pumpkin puree and crushed tomatoes. Stir everything together until it’s well combined. I always scrape the bottom of the pot to make sure no delicious bits are sticking. It’s starting to look like chili now, isn't it? The color is so vibrant and autumnal. This combination gives our chili its signature richness.
05 -
Pour in the vegetable broth, give it another good stir, and bring the mixture to a gentle simmer. Once it's bubbling softly, reduce the heat to low, cover the pot, and let it cook for at least 20 minutes. I usually let mine go for 30-40 minutes, stirring occasionally, to let all those flavors really meld. This is where the magic happens for a truly deep-flavored chili.
06 -
Finally, stir in the drained and rinsed black and kidney beans. Let the chili simmer for another 10-15 minutes, uncovered, to allow the flavors to deepen and the chili to thicken slightly. Taste and adjust the salt and pepper as needed. Sometimes it needs a little more salt, sometimes a dash more chili powder. Trust your taste buds! The final result should be thick, rich, and utterly comforting, a perfect bowl of this Vegetarian Pumpkin Chili.
# Notes:
01 -
Always sauté your onions until truly soft and translucent; it makes a huge difference in the chili's sweetness, something I learned after rushing it too many times.
02 -
Don't skip toasting the spices for just a minute before adding liquids; it really wakes up their flavor, I swear!
03 -
Let this chili simmer for at least 30 minutes, even an hour if you have time. The longer it simmers, the more the flavors develop and marry.
04 -
Serve hot with your favorite toppings like avocado, cilantro, and a dollop of sour cream for an extra creamy finish.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
Chopping board
03 -
Sharp knife
04 -
Measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350
Total Fat: 10g
Total Carbohydrate: 50g
Protein: 15g