Spiced Pumpkin Vegetarian Chili

Name: Spiced Pumpkin Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, minced; 1 bell pepper, chopped; 2 cups pumpkin puree; 2 cans (15 oz each) black beans, drained and rinsed; 1 can (15 oz) diced tomatoes; 2 cups vegetable broth; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional); Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; Sour cream and shredded cheese for serving (optional)

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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Welcome to the cozy world of Spiced Pumpkin Vegetarian Chili! This dish combines the hearty warmth of chili with the comforting, seasonal flavors of pumpkin and spices. Perfect for a chilly evening or a relaxed weekend meal, it’s a delightful twist on a classic favorite.

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Ingredients for Spiced Pumpkin Vegetarian Chili

The heart of this chili is the pumpkin puree, which adds a velvety texture and subtle sweetness. The black beans bring in protein and fiber, making this dish hearty and satisfying. Diced tomatoes add a bit of acidity and depth to the flavor profile. We use vegetable broth to tie everything together with a savory base. The spice trio—chili powder, ground cumin, and smoked paprika—brings warmth and a rich, smoky flavor. If you like a bit of heat, the cayenne pepper is your friend!

Tips & Tricks

If you prefer a thicker chili, let it simmer a bit longer to reduce the liquid.
For a fun twist, try adding a pinch of cinnamon for extra warmth.
Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.

Serving Suggestions

This chili pairs beautifully with a side of warm, crusty bread or a batch of freshly baked cornbread. Top it with avocado slices or a sprinkle of green onions for extra flavor and texture. A simple side salad with a tangy vinaigrette can help balance the richness of the chili.

Frequently Asked Questions

Can I make this chili in advance?: Absolutely! This chili tastes even better the next day, allowing the flavors to develop further.
Is it freezer-friendly?: Yes, you can freeze it in airtight containers for up to 3 months. Just thaw and reheat when ready to enjoy.
Can I use fresh pumpkin instead of canned?: Sure! Just roast and puree fresh pumpkin until smooth, then use it as directed.

Spiced Pumpkin Vegetarian Chili Recipe Walkthrough

Start by heating up that olive oil in a large pot over medium heat. Toss in your diced onion and minced garlic, letting them sauté until they’re translucent and aromatic. This should take about 5 minutes. Next, add the chopped bell pepper, allowing it to cook and soften for around 3 minutes.

Once those veggies are nicely cooked, stir in the pumpkin puree. Let it cook for about 5 minutes, stirring occasionally. This allows the pumpkin to blend well with the other flavors.

Now, it’s time to add the black beans, diced tomatoes, and vegetable broth. Give everything a good stir to combine. Then, season with chili powder, ground cumin, smoked paprika, a dash of cayenne if you’re feeling adventurous, and a bit of salt and pepper.

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 25 minutes, allowing all those wonderful flavors to meld together.

Right before serving, stir in the fresh cilantro and the juice of one lime. This adds a fresh pop that brightens the whole dish. Serve it hot, and if you like, add a dollop of sour cream or sprinkle some shredded cheese on top.

Why You'll Love This Recipe

It's a flavorful twist on traditional chili, with a hint of pumpkin sweetness.
Completely vegetarian and packed with plant-based protein.
Easy to make with pantry staples; a no-fuss meal idea.
Customizable heat level to suit your taste buds.

Ingredients

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 bell pepper, chopped

2 cups pumpkin puree

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) diced tomatoes

2 cups vegetable broth

1 tbsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional)

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Sour cream and shredded cheese for serving (optional)

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.

2. Stir in bell pepper and cook for another 3 minutes.

3. Add pumpkin puree and cook, stirring occasionally, for 5 minutes.

4. Stir in black beans, diced tomatoes, and vegetable broth.

5. Season with chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Mix well.

6. Bring to a boil, then reduce heat to low and simmer for 25 minutes.

7. Stir in fresh cilantro and lime juice right before serving.

8. Serve hot with optional toppings like sour cream and shredded cheese.

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