Combining easy canned ingredients with a few fresh components, this vegetarian pumpkin chili is an easy and convenient one pan meal that will warm you up during colder months. Feel free to make substitutions based on what you enjoy.
- 2 Tablespoons (30ml) olive oil
- 1 cup chopped yellow onion (1/2 of a large onion)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small jalapeño, minced (remove seeds and ribs)*
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground cinnamon
- 2 and 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 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*
- 1 large sweet potato, peeled and diced (about 1 heaping cup)*
- optional: 1/2 (15 ounce) can black beans, drained and rinsed*
Optional For Serving:
- chopped cilantro
- chopped red onion
- sliced avocado
- Heat the olive oil over medium heat in a 5 quart (or larger) pot or dutch oven. Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes as the onion softens. Add garlic, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute. Add the remaining ingredients including black beans, if using.
- Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
- Serve with any optional toppings. I strongly suggest cilantro for a little fresh kick. Yum!
- Freezing Instructions: Chili freezes wonderfully for up to 3 months. Thaw overnight in the refrigerator, then heat in a large pot on medium heat for 20-30 minutes.
- Spiciness: This chili, as written, is mildly spicy. Feel free to adjust the chili powder based on your spice tolerance. You can leave out the jalapeño if desired. If removing some spice, however, keep in mind that some flavor will be lost. You can add a little more cumin, garlic, or onion powder in its place.
- Beans: You can use any beans you enjoy. I found the textures of pinto, kidney, and black beans perfect for this chili. You can use light or dark kidney beans, whichever you prefer. I added 1/2 of a can of black beans at the last minute. They’re optional, but very tasty in this dish. Chick peas would be great here, so feel free to make a swap.
- Pumpkin: I recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would be fine in a pinch.
- Sweet Potato: Feel free to substitute peeled and diced butternut squash.
- Slow Cooker Instructions: Place all of the ingredients in a 5 quart or larger slow cooker and cook on low for 6-8 hours.
Keywords: chili, vegetarian