Description
Hearty Vegetarian Pumpkin Chili brings fall flavors to your table. A comforting, easy meal, perfect for chilly evenings. Get the recipe!
Ingredients
Scale
- Base Ingredients:
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 1 large bell pepper (any color), chopped
- 4 cloves garlic, minced
- 1 (28 oz) can diced tomatoes, undrained
- 1 (15 oz) can 100% pumpkin puree
- 4 cups vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- Flavor Boosters:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Garnish & Toppings:
- Fresh cilantro, chopped
- Sour cream or plain Greek yogurt
- Shredded cheddar cheese
- Tortilla chips
- Optional Extras:
- 1 cup frozen corn (add during last 15 mins of simmering)
- 1 fresh jalapeño, finely diced (for extra heat)
Instructions
- Sauté the Aromatics:: Grab your biggest pot, a Dutch oven is my favorite for this Hearty Vegetarian Pumpkin Chili. Drizzle in the olive oil and get it warm over medium heat. Toss in your chopped onion and bell pepper. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender and fragrant, not browned. This step is crucial for building the flavor base, and honestly, the smell is just divine when they start to get sweet.
- Spice It Up:: Once those veggies are soft, add in your minced garlic and all those wonderful spices: chili powder, cumin, smoked paprika, and oregano. If you’re feeling brave, a pinch of cayenne pepper goes in now too! Stir constantly for about 1 minute, letting those spices bloom in the hot oil. Your kitchen will start to smell incredible, like a proper chili is brewing. Be careful not to burn the garlic, it happens quicker than you think, and then it gets bitter, oops!
- Introduce the Pumpkin & Tomatoes:: Pour in the canned diced tomatoes (undrained, remember all that good juice!) and the pumpkin puree. Stir everything together until it’s beautifully combined. It’ll look a little thick and rustic, that’s what we want! Add the vegetable broth next, giving it all a good stir to incorporate. This is where the magic really starts to happen, as the pumpkin begins to meld with the tomato base.
- Add the Beans:: Now, for the beans! Make sure those black and kidney beans are thoroughly rinsed and drained. Toss them into the pot with the pumpkin mixture. Give it another good stir, ensuring all the ingredients are swimming together happily. This Hearty Vegetarian Pumpkin Chili is really coming together now, you can see the texture and color deepening. Don’t forget to salt and pepper to your liking here!
- Simmer Time:: Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing for at least 30 minutes. Honestly, 45 minutes to an hour is even better if you have the time. This slow simmer allows all those flavors to deepen and meld, making the chili taste richer and more complex. I often give it a stir every 10-15 minutes to make sure nothing sticks to the bottom.
- Serve and Enjoy:: Once your Hearty Vegetarian Pumpkin Chili has simmered to perfection, give it one last taste and adjust any seasonings if needed. Ladle generous portions into bowls. Now for the fun part: toppings! Pile on fresh cilantro, a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar, and a few crunchy tortilla chips. It should look vibrant, smell amazing, and taste like pure comfort. Enjoy every spoonful!