Name: Vegetarian Pumpkin Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Tablespoons (30ml) vegetable oil; 1 cup (240 ml) chopped yellow onion (1/2 of a large onion); 1 green bell pepper, diced; 1 red bell pepper, diced; 1 small jalapeño, minced (remove seeds and ribs)*; 3 garlic cloves, minced; 1 teaspoon (5 ml) salt; 1/2 teaspoon (3 ml) fresh ground black pepper; 1/2 teaspoon (3 ml) ground cinnamon; 2 and 1/2 teaspoons (3 ml) ground cumin; 2 teaspoons (10 ml) chili powder; 1 teaspoon (5 ml) onion powder; 2 cups (480ml) vegetable broth; 3 (14 ounce (397 g)) cans petite diced tomatoes, do not drain; 1 (15 ounce (425 g)) can pinto beans, drained and rinsed*; 1 (15 ounce (425 g)) can kidney beans, drained and rinsed*; 1 (15 ounce (425 g)) can pumpkin puree*; 1 large sweet potato, peeled and diced (about 1 heaping cup)*; optional: 1/2 (15 ounce (425 g)) can black beans, drained and rinsed*; chopped cilantro; chopped red onion; sliced avocado

Description

Discover a delicious Vegetarian Pumpkin Chili recipe that is hearty, flavorful, and perfect for cozy nights. Learn how to make this comforting dish today!

Ingredients

2 Tablespoons (30ml) vegetable oil
1 cup (240 ml) chopped yellow onion (1/2 of a large onion)
1 green bell pepper, diced
1 red bell pepper, diced
1 small jalapeño, minced (remove seeds and ribs)*
3 garlic cloves, minced
1 teaspoon (5 ml) salt
1/2 teaspoon (3 ml) fresh ground black pepper
1/2 teaspoon (3 ml) ground cinnamon
2 and 1/2 teaspoons (3 ml) ground cumin
2 teaspoons (10 ml) chili powder
1 teaspoon (5 ml) onion powder
2 cups (480ml) vegetable broth
3 (14 ounce (397 g)) cans petite diced tomatoes, do not drain
1 (15 ounce (425 g)) can pinto beans, drained and rinsed*
1 (15 ounce (425 g)) can kidney beans, drained and rinsed*
1 (15 ounce (425 g)) can pumpkin puree*
1 large sweet potato, peeled and diced (about 1 heaping cup)*
optional: 1/2 (15 ounce (425 g)) can black beans, drained and rinsed*
chopped cilantro
chopped red onion
sliced avocado

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Instructions

Warm up the vegetable oil over a medium flame in a pot or dutch oven that holds at least 5 quarts. Introduce the chopped onion, diced green and red bell peppers, and minced jalapeño to the pot. Mix and let them cook for about 5 minutes until the onion becomes tender.
Incorporate the minced garlic, salt, freshly ground black pepper, ground cinnamon, ground cumin, chili powder, and onion powder. Blend these ingredients and allow them to cook for an additional minute.
Add the rest of the ingredients, including the optional black beans if you choose to use them.
Cover the pot with a lid, lower the heat to medium-low, and let it simmer for 30 minutes, making sure to stir it occasionally.
Dish up the chili with any toppings you prefer. A sprinkle of cilantro is highly recommended for a burst of freshness. Enjoy!

Notes

For a thicker chili, consider mashing some sweet potato into the mixture before serving.
Add a splash of lime juice before serving to enhance the flavors.
Adjust the heat level by adding more or less jalapeño according to your taste preference.