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–+ servings

Pumpkin Chili (Vegetarian)

A savory, hearty vegetarian chili featuring a creamy base of pumpkin puree and vegetable broth, loaded with black beans, kidney beans, corn, and a blend of classic chili spices.
Print Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 45 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil: 1 tablespoon
  • Medium onion: 1 diced
  • Garlic: 2 cloves minced
  • Bell pepper any color: 1, diced
  • Pumpkin puree: 1 can 15 ounces
  • Black beans drained and rinsed: 1 can (15 ounces)
  • Kidney beans drained and rinsed: 1 can (15 ounces)
  • Diced tomatoes with juice: 1 can (14.5 ounces)
  • Vegetable broth: 2 cups
  • Chili powder: 2 tablespoons
  • Cumin: 1 teaspoon
  • Smoked paprika: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Black pepper: 1/4 teaspoon
  • Cayenne pepper: 1/4 teaspoon optional, for heat
  • Corn fresh, frozen, or canned: 1 cup
  • Fresh cilantro or parsley: For garnish optional

Equipment

  • Large Pot or Dutch Oven
  • Large Spoon
  • Measuring Cups and Spoons

Method
 

  1. Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  2. Add Aromatics: Add the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until the bell pepper is tender.
  3. Add Liquids and Beans: Stir in the pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth.
  4. Add Spices: Add the chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix well to combine.
  5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 20-30 minutes, stirring occasionally.
  6. Add Corn: In the last 5 minutes of cooking, stir in the corn.
  7. Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or parsley if desired.

Notes

Meatier Version: For a meatier version, add 1 pound of ground turkey or beef, browning it with the onions before adding the other ingredients.
Thicker Chili: If you prefer a thicker chili, let it simmer longer or mash some of the beans against the side of the pot to create a creamier texture.
Serving Suggestion: This chili pairs well with shredded cheese, sour cream (or Greek yogurt), and cornbread.
Canned Pumpkin: Ensure you use pure pumpkin puree, not pumpkin pie filling.

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