Description
Hearty Vegetarian Pumpkin Chili: Your ultimate plant-based comfort! Packed with rich pumpkin, warming spices, and satisfying goodness for cozy nights.
Ingredients
Scale
- Chili Base & Veggies:
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- Flavor Powerhouses:
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/4 – 1/2 tsp cayenne pepper (optional, for heat)
- Liquid & Beans:
- 1 (15 oz) can pumpkin puree (100% pumpkin, not pie filling)
- 1 (28 oz) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- Finishing Touches:
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté the Aromatics:: Grab a big, sturdy pot or Dutch oven, honestly, the bigger the better for chili! Drizzle in that olive oil over medium heat. Once it’s shimmering, toss in your chopped onion and bell peppers. This is where I always get impatient, but don’t rush it! Let them soften up, about 5-7 minutes, until they’re tender and fragrant. You want them just starting to get a little color, but not browned. I love the smell of them cooking; it just sets the stage for everything else that’s coming.
- Bloom the Spices:: Now, push your softened veggies to one side of the pot, creating a little space in the middle. Add your minced garlic there and let it cook for just about 30 seconds until it’s fragrant – don’t let it burn, that’s a mistake I’ve made more times than I care to admit! Then, sprinkle in the chili powder, cumin, smoked paprika, and dried oregano directly into that hot spot. Stir them around for another minute, letting them toast and release their amazing aromas. This ‘blooming’ step is crucial for deep flavor, trust me, it makes a huge difference in this Hearty Vegetarian Pumpkin Chili!
- Build the Chili Base:: Pour in your can of pumpkin puree and the undrained diced tomatoes. Give everything a good stir, making sure to scrape up any bits from the bottom of the pot – that’s where all the good flavor lives! Then, add the vegetable broth. Bring the mixture to a gentle simmer, letting those initial flavors meld together for about 10 minutes. This is where the kitchen starts to smell absolutely incredible, like fall in a pot! I always take a deep breath here, it’s such a comforting scent.
- Add the Beans & Simmer:: Now it’s time for the stars of the show! Stir in your rinsed black beans and kidney beans. Give it another good stir to combine everything. Bring it back to a gentle simmer, then reduce the heat to low, cover the pot, and let your Hearty Vegetarian Pumpkin Chili do its thing for at least 30 minutes. Honestly, an hour is even better if you have the time! This slow simmer allows all those beautiful spices and pumpkin to truly infuse into the beans and veggies. I’ve found that sometimes, if I don’t rinse the beans enough, it can make the chili a little cloudy, so don’t skip that step!
- Season & Adjust:: After simmering, take a taste! This is the fun part, where you get to be the chef. Add salt and pepper to your liking. If you’re like me and love a bit of warmth, stir in a pinch or two of cayenne pepper. I usually start with a small amount, then taste and add more if I want it. You can always add more heat, but you can’t take it away, right? I’ve definitely overdone it before, and let’s just say my nose was running! Adjust until it tastes just right for you.
- Serve It Up:: Ladle your steaming Hearty Vegetarian Pumpkin Chili into bowls. Garnish generously with fresh cilantro and serve with a wedge of lime for squeezing. That little burst of citrus at the end is a game-changer, honestly. It brightens up all the rich, earthy flavors. It should look thick, vibrant, and incredibly inviting. The aroma alone is enough to make your stomach rumble, and the first spoonful is just pure comfort, I promise!