Description
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.
Ingredients
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1 cup yellow onion, diced
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2 tablespoons neutral cooking oil
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1 hot red pepper (serrano, chipotle peppers, habanero) or jalapeno, diced fine, seeds removed
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2 teaspoons fresh minced garlic
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Salt to taste
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Black pepper to taste
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1/2 teaspoon ground cinnamon
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1 teaspoon chili powder
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1 teaspoon cumin
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2 cups vegetable broth (or any meat/poultry broth)
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2 cups canned chopped tomatoes or fire-roasted would be great here
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1 15 oz pumpkin puree (canned or homemade roasted pumpkin)
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3 cans of 15 oz beans (I used kidney, pinto)
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1 large carrot, sliced
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1-2 stalks of celery, sliced
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1 cup red bell pepper, diced
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Lime juice
- Optional fresh chopped cilantro for a garnish
Instructions
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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.
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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.
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Right before serving squeeze lime juice all over the chili. Serve warm bowl of chili right away with plenty and more toppings.
Notes
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.
The chili is thick but if you like it to be similar to a for example bolognese sauce (very thick) you can add cornstarch slurry towards the end of cooking. Mix equal parts of cornstarch with water and slowly stir in the simmering chili. Make sure the heat is not too high otherwise the slurry will become lumpy and not spread evenly. Let the chili thicken and remove from heat.
Flavor: a little spicy with dominant tomato and spice flavors. You can feel celery, carrot and bell pepper that add their sweetness and tasty zing to the chili.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
