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Vegetarian Pumpkin Chili

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This Vegetarian Pumpkin Chili is a hearty, comforting one-pot meal made with creamy pumpkin purée, beans, vegetables, and warm spices. It’s rich, flavorful, and perfect for cozy fall or winter days.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers, diced (any color)
  • 1 can (15 oz) pumpkin purée
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon (optional)
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, for garnish
  • Optional toppings: diced avocado, shredded cheese, Greek yogurt, crushed tortilla chips

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and bell peppers; cook for 4–5 minutes until softened.
  3. Stir in garlic and cook for another 30 seconds.
  4. Add pumpkin purée, diced tomatoes, beans, corn, and vegetable broth.
  5. Season with chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
  6. Bring to a boil, reduce heat, and simmer uncovered for 25–30 minutes, stirring occasionally.
  7. Taste and adjust seasoning as needed.
  8. Serve warm with your favorite toppings.

Notes

  • Add lentils or quinoa for extra protein.
  • Use chipotle powder or roasted red peppers for a smoky flavor.
  • Blend a cup of chili for a creamier texture.
  • Substitute sweet potatoes for beans for variety.
  • Store in fridge for up to 5 days or freeze for up to 3 months.

Nutrition

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