Description
Warm, hearty, and packed with flavor, this Vegetarian Pumpkin Chili is the ultimate cozy comfort food. Made with pumpkin puree, beans, and spices, it’s perfect for fall and winter.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp cinnamon
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: avocado, shredded cheese, sour cream, cilantro, tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, bell peppers, and garlic. Sauté until softened (about 5 minutes).
- Stir in chili powder, cumin, smoked paprika, and cinnamon. Cook for 1 minute to release flavors.
- Add pumpkin puree and diced tomatoes. Stir well to combine.
- Pour in beans and vegetable broth. Mix everything together.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.
- Taste and adjust seasoning with salt, pepper, or extra spices.
- Serve hot with your favorite toppings.
Notes
- Use canned pumpkin puree for convenience (not pumpkin pie filling).
- For extra heat, add jalapeños or chipotle peppers in adobo.
- Chili thickens as it cools—add a splash of broth when reheating.
- Freeze in portions for up to 3 months for easy make-ahead meals.
- Tastes even better the next day as flavors meld together.
- Prep Time: 10 minutes
- Cook Time: 30 minutes