Rich Vegetarian Pumpkin Chili: My Autumn Comfort (Print Version)

Savor rich vegetarian pumpkin chili, a comforting blend of autumn flavors. Packed with hearty beans and spices, this recipe is a warming meal for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan (if using plant-based toppings), Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 2 tbsp olive oil
02 - 1 large onion, diced
03 - 4 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 (28 ounce) can diced tomatoes, undrained
07 - 1 (15 ounce) can pumpkin puree (not pie filling)
08 - 4 cups vegetable broth
09 - 1 (15 ounce) can black beans, rinsed and drained
10 - 1 (15 ounce) can kidney beans, rinsed and drained

→ Flavor Boosters & Spices

11 - 2 tbsp chili powder
12 - 1 tbsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1 bay leaf
16 - 1/2 tsp salt (or to taste)
17 - 1/4 tsp black pepper (or to taste)
18 - Pinch of cayenne pepper (optional, for heat)

→ Garnish & Toppings

19 - Fresh cilantro, chopped
20 - Sour cream or plain Greek yogurt
21 - Shredded cheddar cheese
22 - Tortilla chips or cornbread

→ Optional Extras

23 - 1-2 tbsp maple syrup or brown sugar (to balance acidity)
24 - Diced jalapeño (for extra heat)

# Instructions:

01 - First things first, get your biggest, heaviest pot on medium heat and add a glug of olive oil. Once it shimmers, toss in your diced onion. Listen to that sizzle! Stir it around until it's softened and translucent, about 5-7 minutes. This is where the magic starts, building that flavor base. Don't rush this step; a well-sautéed onion makes all the difference, honestly.
02 - Now, add your minced garlic and diced bell peppers to the pot. Stir constantly for about 3-5 minutes, until the peppers start to soften and you can really smell that amazing garlicky aroma. This is where I sometimes get distracted by the delicious smells and almost burn the garlic, oops! Keep an eye on it; burnt garlic is a sad, bitter thing. Then, sprinkle in your chili powder, cumin, smoked paprika, and oregano. Stir for just a minute until they're fragrant – you'll see them cling to the veggies, smelling earthy and warm.
03 - Pour in the canned diced tomatoes (undrained, remember!), pumpkin puree, and vegetable broth. Give it a good stir to combine everything. This is where your vegetarian pumpkin chili really starts to take shape! Add the bay leaf, a pinch of cayenne (if you're feeling feisty), and a good sprinkle of salt and pepper. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it bubble away for at least 20 minutes. I always peek in, watching the colors deepen.
04 - After its little simmer, take off the lid. Now, it's time for the black beans and kidney beans to join the party! Stir them in thoroughly. I always rinse my beans so many times, remembering a time I didn't and the chili tasted... well, a bit too 'bean-y' if you know what I mean. Let the chili continue to simmer, uncovered, for another 10-15 minutes. This allows the flavors to really meld and the chili to thicken slightly. You'll see it transform into this rich, inviting concoction.
05 - This is the most important step, honestly! Give your vegetarian pumpkin chili a taste. Does it need more salt? A little more pepper? Maybe another pinch of chili powder if you want more warmth? This is your chili, so make it sing! I usually add a tiny dash of maple syrup or brown sugar here if the tomatoes are a bit too acidic, just to balance it out. Remove the bay leaf before serving – I've forgotten that before, and it's not a fun surprise.
06 - Ladle that glorious vegetarian pumpkin chili into bowls. Oh, the smell! It's so rich and inviting. Top with a dollop of sour cream or Greek yogurt, a generous sprinkle of fresh cilantro, and a handful of shredded cheddar. Don't forget some crunchy tortilla chips or warm cornbread for dipping! This dish just feels like autumn, a truly comforting meal after a busy day. Enjoy every spoonful!

# Notes:

01 - Don't rush the sautéing of the onions and spices; it truly builds the foundation of flavor.
02 - Always use *pure* pumpkin puree, not pie filling. I learned that the hard way, trust me!
03 - Rinse your canned beans *really* well to improve flavor and texture.
04 - A swirl of maple syrup at the end can balance the acidity beautifully.

# Equipment Needed:

01 - Large heavy-bottomed pot or Dutch oven
02 - Chopping board
03 - Sharp knife
04 - Ladle

# Nutrition (Per Serving):

Calories: 350
Total Fat: 8g
Total Carbohydrate: 55g
Protein: 15g

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