This Vegetarian Pumpkin Chili is loaded with flavorful spices, colorful veggies and beans. Sautéed onions, peppers, jalapeño and sweet potatoes are seasoned with a blend of warm spices and simmer in a pumpkin and fire-roasted tomato sauce.
3(15 ounce) cansmixed beans (red kidney, pinto and black)
1(13 ounce)sweet potatopeeled and diced into 1-inch pieces
1/2teaspoonfreshly ground black pepper
In a dutch oven (or large, deep pan) add olive oil, onion, bell peppers, jalapeno and garlic. Season with 1 teaspoon kosher salt and sauté over medium to medium-low for 10 to 12 minutes or until tender.
Once soft, add chili powder, cumin, chipotle powder and cinnamon. Stir and cook 1 minute.
Pour in broth and add in crushed tomatoes, pumpkin purée, beans and sweet potato. Stir, cover and simmer over low for 1 hour or until sweet potato is fork tender. The time will depend on how small or big your pieced of sweet potato are.
Taste and season with more salt if desired (I added another 1-1/2 teaspoons) and black pepper.
Stir and ladle chili into bowls, garnish with desired toppings and serve.