Description

Craving a cozy, nutrient-packed meal that’s perfect for crisp autumn evenings? What if you could simmer a vibrant vegetarian chili with pumpkin, sweet potatoes, and beans in one pot, ready in under an hour? Vegetarian Pumpkin Chili is your answer—a wholesome, 4.9-star-rated dish from 80 reviews, ideal for family dinners, meal prep, or cozy gatherings

Ingredients

Here’s the lineup for 10-12 servings (1 heaping cup each). Each ingredient plays a key role, with swaps for flexibility.

Olive oil (2 tablespoons): Sautés veggies for flavor. Sub: Avocado oil or vegetable oil.
Yellow onion (1 cup chopped, 1/2 large onion): Adds savory depth. Sub: White onion or shallots.
Green bell pepper (1, diced): Brings mild crunch and color. Sub: Yellow or orange bell pepper.
Red bell pepper (1, diced): Adds sweetness and vibrancy. Sub: Orange bell pepper or zucchini.
Jalapeño (1 small, minced, seeds and ribs removed): Provides mild heat. Sub: Omit for no spice or 1/4 teaspoon chili flakes.
Garlic (3 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
Salt (1 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/2 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Ground cinnamon (1/2 teaspoon): Brings warm, fall-inspired sweetness. Sub: Nutmeg or allspice.
Ground cumin (2 1/2 teaspoons): Adds earthy depth. Sub: Ground coriander.
Chili powder (2 teaspoons): Provides smoky spice (use mild, medium, or hot). Sub: Paprika with a pinch of cayenne.
Onion powder (1 teaspoon): Enhances savory flavor. Sub: Extra 1/4 cup chopped onion.
Vegetable broth (2 cups, 480ml): Forms the flavorful base. Sub: Low-sodium chicken broth (non-vegetarian) or water with bouillon.
Petite diced tomatoes (three 14-ounce cans, undrained): Create a tangy, rich broth. Sub: Regular diced or fire-roasted tomatoes.
Pinto beans (15-ounce can, drained and rinsed): Add protein and creaminess. Sub: Navy or cannellini beans.
Kidney beans (15-ounce can, drained and rinsed): Provide texture and protein. Sub: Red beans or chickpeas.
Pumpkin puree (15-ounce can): Adds creamy, sweet depth. Sub: Butternut squash puree or mashed sweet potato.
Sweet potato (1 large, peeled and diced, about 1 heaping cup): Brings sweet, hearty texture. Sub: Butternut squash or regular potato.
Black beans (1/2 of a 15-ounce can, drained and rinsed, optional): Boosts protein and color. Sub: Extra pinto or kidney beans or omit.
Optional toppings: Chopped cilantro, red onion, or sliced avocado for freshness and flair. Sub: Green onion, sour cream, or shredded cheese (non-vegan).

These ingredients are pantry-friendly and seasonal, creating a wholesome, hearty chili.

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Instructions

Cook the veggies: Heat 2 tablespoons olive oil in a 5-quart or larger pot (or Dutch oven) over medium heat. Add 1 cup chopped onion, 1 diced green bell pepper, 1 diced red bell pepper, and 1 minced jalapeño (seeds removed for less heat). Cook, stirring, for 5 minutes until the onion softens. Tip: Chop veggies uniformly for even cooking; stir occasionally to prevent sticking.
Add seasonings: Add 3 minced garlic cloves, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cinnamon, 2 1/2 teaspoons cumin, 2 teaspoons chili powder, and 1 teaspoon onion powder. Stir and cook for 1 minute until fragrant. Tip: Keep heat medium to avoid burning spices.
Combine ingredients: Add 2 cups vegetable broth, three 14-ounce cans undrained petite diced tomatoes, one 15-ounce can each of drained pinto and kidney beans, one 15-ounce can pumpkin puree, 1 diced sweet potato, and optional 1/2 can black beans. Stir to combine. Tip: Stir well to distribute pumpkin puree evenly.
Simmer: Cover, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally, until sweet potatoes are tender. Tip: Check sweet potatoes at 25 minutes; they should be soft but not mushy.
Serve: Ladle chili into bowls and top with optional cilantro, red onion, or avocado slices. Tip: Offer toppings in small bowls for customizable servings.