Description
A hearty and healthy Vegetarian Pumpkin Chili that combines the rich flavors of pumpkin puree, beans, and warm spices, perfect for a cozy fall meal. This meatless chili is packed with vegetables and spices, making it both flavorful and nutritious, ideal for vegetarians and vegans alike.
Ingredients
Scale
Vegetables & Beans
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 zucchini, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can pumpkin puree
Liquids & Seasonings
- 1 tablespoon olive oil
- 1½ cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Juice of ½ lime
- Chopped fresh cilantro for garnish (optional)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until soft and translucent.
- Add and cook vegetables: Stir in minced garlic, diced bell pepper, and diced zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender but still retain their shape.
- Add beans, pumpkin, tomatoes, and broth: Pour in the drained black beans, kidney beans, canned diced tomatoes, pumpkin puree, and vegetable broth. Stir to combine all ingredients thoroughly.
- Season the chili: Add chili powder, ground cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne pepper if using. Stir well to evenly distribute the spices throughout the chili.
- Simmer the chili: Bring the mixture to a gentle simmer and cook uncovered for 20 to 25 minutes. Stir occasionally, allowing the chili to thicken and the flavors to meld together.
- Finish with lime juice: Just before serving, stir in the juice of half a lime to add a fresh and bright note to the chili.
- Serve and garnish: Serve the chili hot, optionally garnished with chopped fresh cilantro, avocado, shredded cheese, sour cream, or tortilla chips as desired.
Notes
- This chili stores well and tastes even better the next day as flavors develop.
- You can add additional ingredients like corn, sweet potatoes, or quinoa for extra texture and nutrition.
- Adjust the spice levels by varying the amount of chili powder and cayenne pepper to suit your taste preferences.
- Homemade pumpkin puree can be used for a fresher taste.
