Vegetarian Pumpkin Chili: A Hearty Autumn Bowl (Print Version)

Vegetarian Pumpkin Chili: A cozy, plant-based meal bursting with autumn spices and hearty beans. Perfect for a comforting dinner tonight!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Plant-Based, Gluten-Free (check broth)

# Ingredients:

→ Chili Base

01 - 1 tbsp olive oil
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 (15 oz) can pumpkin puree (unsweetened)
07 - 1 (28 oz) can fire-roasted diced tomatoes, undrained
08 - 1 (15 oz) can black beans, rinsed and drained
09 - 1 (15 oz) can kidney beans, rinsed and drained
10 - 4 cups vegetable broth

→ Seasoning Stars

11 - 2 tbsp chili powder
12 - 1 tbsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1 tsp salt (or to taste)
16 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches

17 - 1/4 cup fresh cilantro, chopped
18 - 1 tbsp fresh lime juice

→ Optional Extras

19 - 1/2 tsp cayenne pepper (for heat)
20 - 1 tbsp cocoa powder (for depth)
21 - Sour cream or shredded cheese for serving

# Instructions:

01 - Grab a big, heavy-bottomed pot or Dutch oven, hon. Drizzle in your olive oil and heat it over medium. Toss in your chopped onion and let it soften, stirring occasionally, until it gets translucent and sweet, about 5-7 minutes. This is where the base of all that amazing flavor starts, so don't rush it! I always take a deep breath when the onions start to smell amazing; it just signals good things are coming.
02 - Now, add your minced garlic and diced bell peppers to the pot. Sauté for another 3-5 minutes, until the peppers start to soften slightly. Oh, the smell at this stage is incredible! Then, stir in the chili powder, cumin, smoked paprika, and dried oregano. Let those spices toast for about a minute, stirring constantly. This step is crucial for really waking up their flavors; I once skipped it, and the chili just wasn't as vibrant, honestly.
03 - Pour in the pumpkin puree and fire-roasted diced tomatoes (undrained for that extra liquid!). Give it a good stir, making sure to scrape up any bits from the bottom of the pot. Next, add your rinsed black beans and kidney beans. This Vegetarian Pumpkin Chili is really starting to come together! I love how the vibrant orange of the pumpkin blends with the red of the tomatoes here.
04 - Pour in the vegetable broth and bring the mixture to a gentle simmer. Once it's bubbling lightly, reduce the heat to low, cover the pot, and let your Vegetarian Pumpkin Chili simmer for at least 30 minutes, or even up to an hour if you have the time. The longer it simmers, the more the flavors meld and deepen. I usually give it a stir every 15 minutes or so, just to make sure nothing sticks.
05 - After simmering, remove the lid and taste the chili. This is where you adjust the salt and black pepper to your liking. Don't be shy! A little extra salt can really make the other flavors pop. I'm always tasting and tweaking at this stage; sometimes it needs a bit more spice, sometimes just a pinch more salt. It’s all about what feels right to you.
06 - Right before serving your Vegetarian Pumpkin Chili, stir in the freshly squeezed lime juice. This adds a wonderful brightness that cuts through the richness. Then, ladle it into bowls and garnish generously with fresh cilantro. The aroma of the lime and cilantro with the warm chili is just fantastic. It’s ready to be devoured!

# Notes:

01 - My secret to a richer chili? A little bit of cocoa powder, honestly, it adds so much depth!
02 - This chili tastes even better the next day, so always make extra. Just pop it in an airtight container in the fridge.
03 - No fresh bell peppers? I've used frozen before, and it works in a pinch, just expect a slightly softer texture.
04 - A dollop of sour cream or a sprinkle of fresh cilantro really makes this dish sing. Don't skip the toppings!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350
Total Fat: 8g
Total Carbohydrate: 55g
Protein: 15g

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