Vegetarian Pumpkin Chili

This easy Vegetarian Pumpkin Chilli recipe is a 35 minute flavor packed comforting meal to cozy up to when the fall chill hits the air.

Any recipes using pumpkin are a hit with me as it adds a sweetness with a subtle earthy taste and a creamy saucy texture to the chilli. The pumpkin also balances out the spicy chilli flavors for a rich, satisfying bowl of chilli.

For more spicy soups try my Chili’s chicken enchilada soup, easy Texas cowboy stew, taco soup with ground beef and crockpot white chicken chilli.

this recipe!

Pumpkin Chilli

I love how all the Tex Mex seasoning and spices blend together with the pumpkin as the chilli simmers and meld together.

It’s a delicious meatless chilli comfort food without the need to add any meat or other flavors.

If you want more of hearty protein chilli you can easily add in some cooked ground beef, ground turkey or stew beef in this chilli.

The best thing is you do not have to tell anyone it is a budget-friendly, healthy chilli recipe thats full of fibre because it tastes so darn good!!

Serve it up with my sweet cornbread, Mexican jalapeño cornbread, cheese stuffed garlic bread, a simple green salad or my Mexican street corn pasta salad.

Top with a dollop of sour cream or Greek yogurt, shredded cheddar cheese, parmesan cheese, jalapeños slices, avocado or tortilla chips.

Ingredients

• Onion – yellow onion diced
• Olive Oil – or your favorite cooking oil
• Hot Red Pepper – diced fine with the seeds removed, you can use serrano, chipotle peppers, or habanero
• Garlic Cloves – minced
• Salt and Pepper – to taste
• Cinnamon – ground cinnamon
• Chili Powder
• Cumin
• Vegetable Broth – if your not making a vegetarian chilli you can use beef or chicken broth
• Canned Tomatoes – can of chopped or diced tomatoes, a fire-roasted can of tomatoes would also work well
• Pumpkin Puree – canned or homemade roasted pumpkin puree
• Kidney Beans – 3 cans of 15 oz kidney beans or use pinto beans and black beans
• Carrot – large carrot sliced
• Celery – sliced
• Red Bell Pepper – diced
• Lime Juice – the acidity of the lime juice helps to balance the ingredients with bright flavors
• Fresh Cilantro for the garnish is optional

How To Make Vegetarian Pumpkin Chilli

1. In a large pot, over medium-high heat add oil and once hot saute onion, bell peppers, celery, carrot and spicy pepper. Saute for 2-3 minutes and add garlic, saute again 1 minute. Add seasonings and mix a few times until combined and spices are fragrant.
2. Add in the remaining ingredients: beans, broth, tomatoes, puree, mix to combine, close the lid and simmer on low heat for 20 minutes. The chili should now start to thicken. If too thick, add more broth or warm spring water. Taste for seasoning and add more if needed.
3. Right before serving squeeze lime juice all over the chili. Serve warm bowl of chili right away with plenty and more toppings.

Storage and Reheating Instructions

Store using an airtight container in the fridge for up to 3 days.

Reheating on the stove in a pot over a medium heat, stirring until heated through. Reheat a single serving in a microwave-safe bowl in the microwave using 30 second intervals stirring each time until heated through.

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