Cooked - Vegetarian Pumpkin Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegetarian Pumpkin Chili

10.0

2 Tablespoons (30ml) olive oil

1 cup chopped yellow onion (½ of a large onion)

1 green bell pepper, diced

1 red bell pepper, diced

1 small jalapeño, minced (remove seeds and ribs)*

3 garlic cloves, minced

1 teaspoon salt

½ teaspoon fresh ground black pepper

½ teaspoon ground cinnamon

2 and ½ teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon onion powder

2 cups (480ml) vegetable broth

3 (14 ounce) cans petite diced tomatoes, do not drain

1 (15 ounce) can pinto beans, drained and rinsed*

1 (15 ounce) can kidney beans, drained and rinsed*

1 (15 ounce) can pumpkin puree*

1 large sweet potato, peeled and diced (about 1 heaping cup)*

Optional: ½ (15 ounce) can black beans, drained and rinsed*

Chopped cilantro

Chopped red onion

Sliced avocado

Heat the olive oil over medium heat in a 5 quart (or larger) pot or dutch oven. Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes as the onion softens. Add garlic, salt, black pepper, cumin, chili powder, and onion powder. Stir and cook for 1 minute. Add the remaining ingredients including black beans, if using.
Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
Serve with any optional toppings. I strongly suggest cilantro for a little fresh kick. Yum!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌶️Chili

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 88 weeks ago

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