One Pot Vegetarian Pumpkin Chili with Beans (Hearty)
This Vegetarian Pumpkin Chili is a unique twist on traditional chili. Adding pumpkin puree makes it shockingly hearty and adds a hint of sweetness! An easy weeknight dinner with all the seasonal flavors of fall!
Equipment
- 1 dutch oven or large pot
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can black beans
- 1 (15 oz) can red kidney beans
- 1 (15 oz) can pinto beans
- 1 (28 oz) can fire-roasted diced tomatoes (do not drain)
- 2 tablespoon extra virgin olive oil
- 1 small yellow onion
- 3 cloves garlic
- 1 red bell pepper
- 1-2 cups low sodium vegetable broth
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
- 1 fresh lime (for serving)
Instructions
- Prep by chopping the vegetables including the onion, garlic and bell peppers. Drain and rinse the beans. Heat olive oil in a large pot or Dutch oven on medium heat on the stovetop. Add the onion and bell pepper and cook for 3-5 minutes until softened. Then add the garlic until fragrant, about 30 seconds.
- To the pot with the sautéed onions, add the remaining ingredients including the beans, pumpkin, tomatoes, broth, seasonings, and salt & pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes. Add more salt if needed. Remove from heat and add fresh lime juice (optional).
- Hint - if you want to make this pumpkin chili in the crockpot, simply add the ingredients to your crockpot and heat on low for 6-7 hours or high for 3-4 hours.
Video
Notes
Expert Tips
- If you like your chili on the thicker side, cut back on the broth and use 1 cup instead of 2.
- If you prefer a thinner chili, add a little bit of extra broth or water - I suggest starting with half a cup and increasing up to 1 cup.
- Give it a taste test and add more salt as needed.
- Refrigerator - let it cool and store it in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop.
- Freezer - store in a freezer-safe container for up to 4 months. Be sure to put the date on the freezer container so you remember when you made it! Thaw frozen chili in the fridge overnight and reheat in the microwave or on the stovetop.
Nutrition
Serving: 1 cupCalories: 200kcalCarbohydrates: 35gProtein: 10gFat: 3gMonounsaturated Fat: 1gSodium: 700mgPotassium: 670mgFiber: 11gSugar: 8g
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