Description

This Hearty Vegetarian Pumpkin Chili is a flavorful and nutrient-packed dish perfect for cozy dinners. Combining the rich essence of pureed pumpkin with fire-roasted tomatoes, black beans, and a blend of aromatic spices, this chili offers a unique twist on a classic comfort food. With a medley of sautéed vegetables and warming spices, it’s both satisfying and packed with wholesome goodness, ideal for fall or any time you crave a comforting, vegetarian meal.

Ingredients

Scale

Seasoning Mix

1 tablespoon chili powder
1 teaspoon ground cinnamon
2 teaspoons kosher salt
1/8 teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon cayenne pepper

Vegetables & Aromatics

2 teaspoons olive oil
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons fresh ginger, finely minced
1 jalapeno, seeds and membrane removed, minced
2 medium carrots, diced into ½-inch cubes
4 large Portobello mushrooms, stemmed, wiped clean and cubed
2 cups frozen corn

Main Ingredients & Liquids

1 28-ounce can fire roasted diced tomatoes
1 15-ounce can pureed pumpkin
1 15-ounce can black beans, drained and rinsed
2 cups unsalted vegetable stock

Toppings

1 extra-large or 2 small avocados, cubed
5 green onions, sliced
10 tablespoons reduced-fat shredded cheddar cheese
5 tablespoons light sour cream
2 ounces baked tortilla chips, crushed
Chopped cilantro for garnish

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Instructions

Prepare the seasoning mix: In a small bowl, combine chili powder, ground cinnamon, kosher salt, ground cloves, ground nutmeg, and cayenne pepper. Set aside the spice blend for later use.
Sauté aromatics: Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add diced onion, minced garlic, fresh ginger, and minced jalapeño. Cook, stirring frequently, until the vegetables are soft and fragrant, about 3 to 4 minutes.
Cook vegetables: Add diced carrots and cubed Portobello mushrooms to the pot. Continue cooking and stirring occasionally until the carrots start to brown and the mushrooms release their moisture, approximately 6 minutes.
Add seasoning mix: Sprinkle the prepared seasoning blend over the cooked vegetables and stir well to evenly coat the mixture with the spices.
Combine the main ingredients: Stir in the frozen corn, fire-roasted diced tomatoes, pureed pumpkin, drained black beans, and unsalted vegetable stock. Mix thoroughly to combine.
Simmer the chili: Cover the pot, reduce heat to medium-low, and let the chili simmer gently for 45 to 50 minutes. Stir occasionally to prevent sticking and allow flavors to meld. The chili is ready when the carrots are fork tender.
Serve: Remove the chili from heat. Serve 1 cup portions topped with cubed avocado, sliced green onions, reduced-fat shredded cheddar cheese, light sour cream, crushed baked tortilla chips, and a sprinkle of chopped cilantro as desired.

Notes

Add some heat: Adjust the cayenne pepper amount to control the spiciness level of the chili.
Cook the veggies first: Make sure to sauté the vegetables thoroughly before simmering to develop deeper flavors and ensure they become tender during the simmering stage.
Switch up the veggies: Feel free to substitute or add your favorite vegetables to customize the chili to your taste preferences.
Checking doneness: The chili is ready when the carrots are fork tender, which usually takes about 45 minutes of simmering.

Nutrition

Serving Size: 1 cup chili plus toppings
Calories: 232 kcal
Sugar: 8 g
Sodium: 674 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 9 g
Protein: 7 g
Cholesterol: 19 mg