Description
Vegetarian Pumpkin Chili – This cozy vegetarian chili recipe is perfect for cold weather and rainy days. You’ll love the flavors! (Gluten-Free, Vegan)
Ingredients
Scale
- 1 Tbsp. olive oil
- 1 small onion, diced (about 1 cup)
- 1/2 Green bell pepper, diced (about 1/2 cup)
- 1/2 Red bell pepper, diced (about 1/2 cup)
- 2 cloves garlic
- 2 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1/2 tsp. smoked paprika
- 1/4 tsp. chipotle chili powder
- 1/2 tsp. salt
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can black beans, drained
- 1 (15 oz.) can kidney beans, drained
- 2 (15 oz.) cans fire-roasted tomatoes
- 1 (15 oz.) can pumpkin puree
- 1 1/2–2 cups vegetable broth or water
- 2–4 Tbsp. minced cilantro
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium heat.
- Add onion and bell peppers and cook 5-7 minutes, or until softened.
- Add garlic, chili powder, cumin, smoked paprika, chipotle chili powder, and salt. Cook 1-2 minutes more, or until fragrant.
- Add pinto beans, black beans, kidney beans, tomatoes, and pumpkin puree.
- Add broth or water and stir until everything is well combined and the pumpkin is smoothed out.
- Bring to a simmer over medium heat.
- Cover and reduce heat to low. Cook on low 20-30 minutes, or until the flavors have melded together and the chili is thickened somewhat. (Leaving the lid off will thicken the chili more, if you prefer your chili on the thicker side.)
- Remove from heat and stir in cilantro. Taste and adjust salt and seasonings as needed. (If your tomatoes are acidic, you may appreciate adding 1/2-1 tsp. brown sugar to cut the acidity. If it’s feeling a bit flat, you can add 1 tsp. cider vinegar to brighten the flavor)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex