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Vegetarian Pumpkin Chili

Vegetarian Pumpkin Chili
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Vegetarian Pumpkin Chili is a cozy, nutritious, and flavorful dish that blends the natural sweetness of pumpkin with hearty beans, vibrant vegetables, and warming spices. Perfect for chilly evenings or anytime you crave comfort food, this recipe is rich in fiber, vitamins, and plant-based protein, easy to customize, and ideal for meal prep and freezing.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut pumpkin, peeled and diced into bite-sized cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 cups vegetable broth

Optional Toppings

  • Fresh cilantro leaves
  • Diced avocado
  • Lime wedges
  • Shredded cheese or vegan sour cream (if not strictly vegan)

Optional Variations

  • Diced jalapeños or pinch of cayenne pepper (for heat)
  • Substitute with kidney or pinto beans
  • Plant-based ground meat or crumbled tofu
  • Cooked quinoa or brown rice

Instructions

  1. Prepare the Ingredients: Peel and dice the butternut pumpkin into bite-sized cubes. Chop the onion, garlic, and bell peppers. Drain and rinse the canned black beans.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and minced garlic and cook until soft and fragrant, about 5 minutes, forming a savory base for the chili.
  3. Add Vegetables and Spices: Stir in the chopped bell peppers, diced pumpkin, chili powder, cumin, and smoked paprika. Cook for a few minutes to toast the spices and release their aromas.
  4. Combine Liquids and Beans: Pour in the diced tomatoes and vegetable broth, then add the black beans. Stir well to combine all ingredients evenly.
  5. Simmer Until Tender: Reduce heat to low, cover the pot, and let the chili simmer for 30 to 40 minutes until the pumpkin is tender and flavors meld. Stir occasionally to prevent sticking.
  6. Final Seasoning: Taste the chili and adjust salt, pepper, or spice levels as needed. For a creamier texture, lightly mash some of the pumpkin and beans inside the pot before serving.

Notes

  • Choose sweeter, less watery pumpkins like butternut or sugar pumpkins.
  • Layer spices by adding half during sautéing and the rest while simmering for deeper flavor.
  • Allow the chili to simmer slowly to soften the pumpkin and fully infuse the spices.
  • For creaminess without dairy, mash a portion of the pumpkin and beans.
  • Use fresh herbs such as cilantro or parsley for added brightness at the end.

Nutrition

Keywords: vegetarian chili, pumpkin chili, vegan chili, healthy comfort food, pumpkin recipe, gluten free chili, fall recipes

Find it online: https://ninagourmet.com/vegetarian-pumpkin-chili/