Vegetarian Pumpkin Chili: Hearty Autumn Bowl (Print Version)
Warm up with this comforting Vegetarian Pumpkin Chili. A simple, flavorful autumn meal with creamy pumpkin, beans, and spices. Perfect for chilly nights!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan (with swaps), Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 large yellow onion, chopped
03 -
1 red bell pepper, chopped
04 -
1 green bell pepper, chopped
05 -
4 cloves garlic, minced
06 -
1 (28 oz) can diced tomatoes, undrained
07 -
1 (15 oz) can 100% pumpkin puree
08 -
4 cups vegetable broth
09 -
1 (15 oz) can black beans, rinsed and drained
10 -
1 (15 oz) can kidney beans, rinsed and drained
→ Flavor Boosters
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 tbsp maple syrup or brown sugar
17 -
1 tsp apple cider vinegar
→ Finishing Touches & Garnish
18 -
Fresh cilantro, chopped
19 -
Lime wedges
20 -
Avocado, sliced or diced
21 -
Sour cream or vegan sour cream
22 -
Cornbread for serving
# Instructions:
01 -
Start by warming a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped yellow onion and bell peppers. This is where the magic begins, honestly. Sauté them until they soften and the onion turns translucent, about 8-10 minutes. I always make sure they're really tender; rushing this step makes the chili less flavorful. You want that sweet aroma filling your kitchen!
02 -
Now, add your minced garlic to the softened veggies. Let it cook for just about a minute until fragrant – you don't want it to burn, trust me, I've done that and it makes everything bitter. Then, stir in the chili powder, cumin, smoked paprika, and dried oregano. Let those spices toast for another minute, stirring constantly. This step, to be real, is crucial for unlocking their full flavor. The smell should be absolutely incredible right now!
03 -
Pour in the canned diced tomatoes (undrained, please!), pumpkin puree, and vegetable broth. Give it all a good stir to combine. Make sure there are no clumps of pumpkin puree hanging out at the bottom. I usually add the bay leaf here too. This is where the Vegetarian Pumpkin Chili starts to look like a proper chili, all rich and promising.
04 -
Stir in your rinsed and drained black beans and kidney beans. Bring the chili to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 30 minutes. Honestly, I let mine go for an hour, sometimes longer, stirring occasionally. The longer it simmers, the more the flavors meld and deepen. This is where patience pays off!
05 -
After simmering, remove the bay leaf. Stir in the maple syrup (or brown sugar) and apple cider vinegar. This is a critical step for balancing the flavors in your Vegetarian Pumpkin Chili. Taste it! Does it need more salt? A pinch more chili powder? A dash more sweetness? Adjust to your liking. I often find I need a bit more salt than I initially think.
06 -
Ladle the warm Vegetarian Pumpkin Chili into bowls. Garnish generously with fresh cilantro, a squeeze of lime juice, diced avocado, and a dollop of sour cream or vegan sour cream. Serve it alongside some warm cornbread or over rice. The aroma, the colors – it’s just so inviting. Enjoy the fruits of your labor, you made something wonderful!
# Notes:
01 -
Always toast your dry spices for a minute before adding liquids; it makes a huge difference in flavor depth, a trick I learned after years of bland chili.
02 -
This chili tastes even better the next day, so it’s perfect for meal prepping! Store in an airtight container in the fridge.
03 -
If you don't have pumpkin puree, roasted butternut squash puree works surprisingly well as a substitute, though it's a tad sweeter.
04 -
Serving with a generous dollop of sour cream (or a vegan alternative) and some crunchy cornbread just elevates the whole experience for me.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
chopping board
03 -
knife
04 -
measuring spoons and cups
05 -
ladle
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 8-12g
Total Carbohydrate: 55-65g
Protein: 15-20g