Vegetarian Pumpkin Chili
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.
Ingredients
- 2 teaspoons extra light olive oil
- 1 medium yellow onion diced
- 1/2 medium red bell pepper diced
- 1/2 medium yellow pepper diced
- 1 large jalapeño seeded and diced (for less heat)
- 3 cloves garlic minced
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon chili powder
- 1¼ teaspoon ground cumin
- 1 teaspoon chipotle powder
- 1/2 teaspoon ground cinnamon
- 2 cups low-sodium vegetable broth
- 45 ounces canned crushed fire-roasted tomatoes
- 15 ounces pumpkin puree
- 45 ounces mixed beans (red kidney, pinto and black)
- 12 ounce sweet potato peeled and diced into 1-inch pieces
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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 1½ teaspoons) and black pepper.
- Stir and ladle chili into bowls, garnish with desired toppings and serve.
Nutrition
Serving: 1heaping cup | Calories: 270kcal | Carbohydrates: 52g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 442mg | Potassium: 1164mg | Fiber: 15g | Sugar: 10g | Vitamin A: 12233IU | Vitamin C: 37mg | Calcium: 113mg | Iron: 7mg